Step 1

Put a medium sized mixing bowl on the kitchen scales. Measure and add the dough ingredients one at a time. The weight after adding each ingredient in the order of the recipe is 200 gm, 270 gm, 305 gm and 350 gm.

Step 2

Use a wooden spoon to combine and then knead with your hands for 5 minutes.

Step 3

Cover the dough with cling wrap and let it rest for at least 30 minutes at room temperature.

Step 4

Put a mixing bowl on kitchen scales. Measure and add the dough ingredients one at a time. The weight after adding each ingredient in the order of the recipe is 150 gm and 195 gm.

Step 5

Use a wooden spoon to combine and then knead with your hands for 5 minutes.

Step 6

Cover the dough with cling wrap and let it rest for at least 30 minutes at room temperature.

Step 7

In a pot on medium heat, add the mung bean, water and salt. Cook for roughly 30 minutes or until the mung bean becomes soft. Be sure to stir the mung bean to avoid burning once most of the moisture has been absorbed or evaporated.

Step 8

Add the sugar to the mung bean and use a stick blender / food processor to blitz until smooth.

Step 9

Heat a non-stick pan over medium-low heat and add the mung bean puree. Cook and continuously stir for 10 minutes.

Step 10

In a small bowl, make the thickener by combining the cornflour, glutinous flour and water.

Step 11

Add the thickener to the mung bean one third at a time. After each time stir until completely mixed through before adding more.

Step 12

Add the oil and cook for roughly another 10 - 15 minutes or until the mixture combines and becomes nearly thick like play dough but a bit softer.

Step 13

Once done, take off the heat and stir through the vanilla and chopped candied winter melon. Allow to cool.

Step 14

Once cool enough to handle, roll the mung bean filling into balls of roughly 80 gm each. Put it in fridge covered until needed.

Step 15

Weigh the outer dough and divide it into 10 equal portions. They should be roughly be 35 gm each. Keep the dough covered with a tea towel to avoid them drying out.

Step 16

Repeat with the inner dough. They should be roughly 19 gm each.

Step 17

Please refer to the pictures and instructions above to wrap the moon cakes.

Step 18

Preheat the oven to 200 C / 392 F fan forced.

Step 19

Line a baking tray with baking paper and bake the cakes for 15 minutes upside down at 200 C / 392 F fan forced.

Step 20

Take the cakes out and flip them over. Brush the egg wash over top of the cakes.

Step 21

Bake the cakes for another 5 minutes at 200 C / 392 F fan forced.

Step 22

Take them out and let them cool on a rack.

Step 23

Store them in the fridge uncovered for 1 -2 days before eating.