Step 1

Wash and soak mung beans in water for at least 4 hours or overnight. Drain well and steam at medium heat for 40 minutes till soft.

Step 2

In the meantime, fry the shallots with oil till fragrant and golden brown. Remove from wok and crash the fried shallot with spoon or hand. Set aside.

Step 3

Once the mung bean is ready, mash the steamed mung beans till very fine while still hot. Add brown sugar, salt and pepper, mix well. Then pour in shallot oil (plus the fried shallot) and mix well.

Step 4

Divide the filling into 13 portions and shape into a ball (80g each ball).

Step 5

Knead water dough ingredients (A) and oil dough ingredients (B) separately into a smooth dough by hand. Let them rest for 30 minutes.

Step 6

Divide the dough into 13 portions for each dough, around 34g for water dough (A) and 18g for oil dough (B).

Step 7

Flatten water dough A and wrap up oil dough B. Shape into a ball. Continue until all finish.

Step 8

Roll dough ball into a rectangular shape, fold dough into thirds like folding a business letter. Continue till finish all the dough balls.

Step 9

Repeat another time the same way (method until finish all the dough.

Step 10

To wrap: Use your thumb and index finger to pinch 2 corners together to the centre and repeat with the remaining two corners. Roll the skin into round diameter about 5 to 5.5 inch. Place the filling in the centre, wrap and seal. Slightly flatten them and arrange onto a baking tray.

Step 11

Stamp the top of the mooncake of your choice.

Step 12

Bake in a preheated oven at 190C for 5 minutes and reduce to 165C and bake for another 15 to 20 minutes.