This super easy and fun mooncake is made with mung bean paste as skin and red bean paste (dou sha) as a filling. Another variety of snow skin mooncake that our family enjoys.
Soak the mung beans in water for at least 4 hours. Prepare the dou sha filling as directed in the recipe link above, preferrable one day before too
If cooking the mung beans on the stove:
Drain off water. Cover the beans with fresh water, just enough to cover the beans and steam over high heat for 15-20 minutes or until the beans can be easily mashed when you squeeze with your finger. Drain off excess water
If cooking the mung beans in Instant Pot pressure cooker (no soaking needed):
Put the beans inside the pressure cooker, add water, about 1-inch above the beans. Close the lid and press "pressure cooker" and make sure it's on "high pressure" and set timer to "5 minutes". Wait 5 minutes and then release pressure. Drain off excess water
Blending:
Transfer the cooked beans to a blender or use an immersion blender and process into smooth paste
Cooking:
Transfer to a saucepan. Add cooking oil, sugar, and salt and keep stirring until the bean paste started to leave the side of the pan. Sprinkle in the cornstarch and keep stirring to cook the starch, about 5 minutes. The bean paste is ready when it's shiny and no longer sticky
Transfer to a shallow platter and spread it out to let it cool down completely. You can use it on the same day too once it has cooled down completely. If you plan to store it, It's important to let the paste cool down completely before you cover so condensation won't accumulate and make the paste wet. Then cover with cling wrap in the refrigerator until ready to be used
Wrapping:
Lightly oil the palms of your hands. Portion the mung bean paste into 12 portions, weighing about 30 grams each. Portion the dou sha filling into 12 portions as well, about 20 grams each. The total amount of 50 gr will fit into 50 gr mooncake mould. Adjust this amount according to the size of your mooncake mould
Lightly brush some oil the mooncake mould. Take one mung bean dough and flatten into about 4-inch circle. Place the dou sha filling in the middle. Wrap the mung bean dough around it. Roll it into round balls with your oiled palms. Repeat with the rest of the bean paste. Keep them covered with plastic wrap
Place this inside the cavity of the mooncake mould and gently press it out. Repeat with the rest.
Place this on a platter and let them chill in the refrigerator for at least one hour. They will firm up further and enjoy. They can be kept in the refrigerator for up to one week. I do not recommend freezing as the texture will not hold up well