Black sesame is a healthy ingredient, now combined with Mooncakes to create a delicious dish that is nutritious for your whole family. Let’s refer to TasteVN for 2 ways to make Mooncakes with black sesame and salted egg below to enjoy! Let’s get cooking!
1. How to cook black sesame filling
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Preparation
4 hours
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Processing
1 hour
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Difficulty
Easy
Ingredients for How to cook black sesame filling For 150g of filling
Dried black beans 50 g Black sesame 50 g Soft cake flour 6 g All-purpose flour 3 g Water 15 ml (used to dissolve flour) Sugar 15 g Sesame oil 15 g
How to process How to cook black sesame filling
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Soak black beans
Soak the black beans in water for 4 – 5 hours, then simmer until soft on the stove.
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Roasted black sesame
Put the sesame in a pan, roast until cooked over low heat.
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Blend the black sesame mixture
Put the roasted sesame into a blender, blend until smooth.
Next, add the cooked beans (with the cooking water) and blend until pureed.
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Cook the black sesame filling
Sift the mixture into a pan, add 15g of sugar, 1/2 of the sesame oil, and stir well over medium heat.
When the sugar and oil have completely dissolved into the filling, add the remaining 1/2 of the sesame oil and continue to cook over low heat.
When the mixture starts to thicken, add the water with flour, mix well and cook over low heat.
After a while, the filling will gradually form a block. At this point, add 6g of sticky rice flour to make the filling firmer and denser.
Cook until the filling forms a smooth, non-sticky mass.
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Final product
The filling after being cooked has a fragrant sesame flavor, with a light sweetness. You can use it for both sweet and savory dishes, ensuring that the pastry skin will not sag or puff up after baking.
2. Mooncake with salted egg and black sesame
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Preparation
35 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Medium
Ingredients for Mooncake with salted egg and black sesame For 8 cakes
All-purpose flour 500 gr Peanut butter 40 gr Mung beans 400 gr Egg yolks 6 pieces Salted eggs 16 eggs Mooncake syrup 300 ml Honey 1 tablespoon Black sesame seeds 50 gr Sugar 200 gr Salt 1/2 teaspoon Cooking oil 125 ml Vanilla extract 1 teaspoon White wine 2 tablespoons
How to choose good mung beans
- You should choose new mung beans, with bright green color, plump and shiny, and they should have a natural aroma of mung beans when smelled.
- When held, they should feel firm and not leave any powdery dust.
- You should not choose beans that have unusual colors, signs of mold or pests, and should not have any strange smell.
How to divide cake ratios
- 50gr mold: Divide with a ratio of 20gr dough, 30gr filling.
- 75gr mold: Divide with a ratio of 30gr dough, 45gr filling.
- 125gr mold: Divide with a ratio of 50gr dough, 75gr filling.
- 150gr mold: Divide with a ratio of 60gr dough, 90gr filling.
Tools needed
Oven, non-stick pan, hand blender, pot, bowl, mooncake mold 250gr,…
How to Make Mooncake with Black Sesame and Salted Egg Yolk
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Prepare mung beans and black sesame seeds
Wash 400g of mung beans thoroughly, then soak in water for about 4 – 6 hours. Next, add the mung beans to a pan with 500ml of boiling water and cook over medium heat for 15 minutes until soft.
When the beans are soft, add 1/2 teaspoon of salt and 200g of sugar. Use a hand blender to puree the mixture until smooth.
Heat a new pan on the stove, add 50g of black sesame seeds and roast over medium heat for about 5 minutes until fragrant. Then, add the pureed mung beans and roasted sesame into a mortar and continue to grind until the mixture is smooth.
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Cook the black sesame filling
Pour the black sesame mixture back into the pan, stir evenly over low heat until the mixture thickens.
Next, add 80ml of cooking oil and continue to stir until the filling forms a dry, smooth, and non-sticky mass.
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Prepare salted eggs
Separate 16 salted egg yolks, wash them clean with water, then place them in a bowl. Next, add 2 tablespoons of white wine to the bowl, and shake well to coat the eggs with the wine.
Then, drain the wine and bake the eggs at 150 degrees Celsius for 5 minutes.
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Wrap the filling
Divide the filling into several portions, each weighing 130g, and roll them into balls.
Next, use your hands to flatten the filling, place 2 salted eggs in the middle, and pinch the edges tightly to form a ball.
Repeat until all the filling is used up, cover tightly with plastic wrap to prevent the filling from drying out.
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Mixing the cake dough
In a large bowl, add 4 egg yolks, 300ml of baked cake syrup, 80ml of cooking oil, 40gr of peanut butter, 1 teaspoon of vanilla extract, then use an egg whisk to mix well.
Next, add 500gr of flour and mix evenly. After that, use your hands to knead the dough until it forms a homogeneous, smooth, and non-sticky mass.
Tip: To prevent the cake crust from becoming hard and the patterns from being unclear after baking, do not knead the dough for too long!
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Shaping the cake
Divide the cake dough into several portions, each weighing 80gr, and roll them into balls.
Use a rolling pin to flatten the cake dough, place the filling in the center, then pinch the edges tightly and roll it into a ball.
Tip: To prevent the cake crust from puffing up and cracking while baking, you should pinch the dough tightly around the filling to avoid air getting in!Next, spread a layer of cooking oil in the mold, place the cake inside, and gently press down with your hand to secure the cake. After that, press the spring firmly, hold it for about 30 seconds to shape the cake, then remove the cake from the mold.
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Baking the cake
Preheat the oven to 180 degrees Celsius for 15 minutes.
Bake the cake for the first time for 5 minutes at 180 degrees Celsius. After 5 minutes, take the cake out of the oven, spray it with water, and let it cool.
Mix 2 egg yolks with 1 tablespoon of honey. Next, spread a thin layer of this mixture on the surface of the cake. Bake the cake for the second time at 180 degrees Celsius for 5 minutes.
Tip: To prevent the surface of the cake from becoming lumpy and losing its pattern, remember to let the cake cool completely before brushing it and only apply a thin layer!After 5 minutes, spray the cake with water and let it cool completely. Then, spread a thin layer of the egg mixture on the surface and bake for the third time for another 5 minutes at 180 degrees Celsius.
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Final Product
The moon cake with black sesame and salted egg yolk will have a beautiful color and be softer after being left overnight. The cake has a soft and fragrant crust, with a filling of nutty black sesame, lightly fatty, along with the salty taste of salted egg yolk.
3. Green Tea Moon Cake with Black Sesame and Salted Egg Yolk
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty Level
Medium
Ingredients for Green Tea Moon Cake with Black Sesame and Salted Egg Yolk For 5 cakes
All-purpose flour 120 gr Matcha powder 1 tablespoon Black sesame filling 150 gr Salted eggs 5 eggs Egg yolk 1 piece Mooncake syrup 80 ml Cooking oil 1 tablespoon White wine a little
What is matcha powder? Distinguishing between green tea powder and matcha powder
- Matcha powder is a fine powder made from 100% young buds of the Japanese green tea plant. This type of powder is different from green tea powder in terms of nutritional value and price, as green tea powder is made from only 30% young tea buds and the remaining 70% is young tea leaves.
- Matcha powder has a bright green color and a sweet after-bitter taste, unlike green tea powder which has a dark green color, may be slightly yellowish and has a bitter astringent taste.
- For baking recipes, you should use matcha powder as it will help the cake maintain a better color.
Tools needed
Oven, non-stick pan, pot, bowl, mixing whisk, 50g mooncake mold,…
How to make Green Tea Black Sesame Mooncake with Salted Egg Yolk Filling
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Mixing the cake dough
Put 120g of flour and 1 tablespoon of matcha powder into a bowl and mix well.
Next, add 80ml of syrup for mooncakes, 1 tablespoon of cooking oil and continue mixing until the ingredients are well combined.
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Knead and Rest the Dough
Next, place the dough on the table, use your hands to knead until the dough forms a smooth, non-sticky ball.
Cover the bowl of dough tightly with plastic wrap and let it rest for 20 – 30 minutes.
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Wrap the Filling
Lightly rinse 5 salted eggs with a bit of white wine, then evenly brush a layer of cooking oil over the eggs and bake for 6 – 7 minutes at 170 degrees Celsius.
Divide the filling and dough into 5 portions and roll them into balls. Use your hands to flatten the black sesame filling, place the salted egg yolk in the center, and pinch the edges closed.
Next, use a rolling pin to roll out the dough thinly, place the filling in the center, and pinch the edges tightly together, then roll into a ball.
Note: The amount of filling and dough can be adjusted according to personal preference; you can have less filling and more dough or vice versa.
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Shaping the Cake
Brush a thin layer of cooking oil on the mold to prevent sticking. Place the cake into the mold, press the spring tightly and hold for 10 seconds to shape the cake.
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Baking the Cake
Preheat the oven to 180 degrees Celsius for 15 minutes.
Bake the cake for the first time at 180 degrees Celsius for 5 – 7 minutes, then take the cake out and spray water mist on the surface, allow it to cool.
Dissolve 1 egg yolk, then brush a thin layer on the surface of the cake and bake for the second time at 180 degrees Celsius for 5 – 7 minutes.
Next, spray water mist on the surface again and allow it to cool. Continue to brush another layer of egg yolk and bake for the third time at 180 degrees Celsius for 5 – 7 minutes.
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Product
Green tea mooncakes with black sesame and salted egg yolk have a thin, soft, and rich crust, with a slight bitterness characteristic of green tea powder. Inside is a fragrant and sweet black sesame filling combined with a hint of savory richness from the salted egg yolk, making it enjoyable to eat without getting tired of it.
Where to buy syrup for baked mooncakes?
- You can buy syrup for making mooncakes at stores that sell baking ingredients or on reputable e-commerce websites.
- Additionally, to ensure quality, you can also make syrup at home very simply following TasteVN’s instructions.
2 dishes of black sesame mooncakes with salted egg yolk, deliciously fragrant, perfect to sip with warm tea while chatting with loved ones. Let’s create it together with TasteVN, wishing you success!
