PREPARE THE ORANGE GINGER LEMONGRASS JUICE
- Zest the navel orange and reserve the zest. Then, cut the orange in half and squeeze over a medium saucepan to extract the juice. Add 10 grams of the sugar to the juice and stir well.
- Add dried Delta Lemongrass and Sparrow Ginger into the saucepan and let bloom for 10-15 minutes.
SIMMER THE ORANGE GINGER LEMONGRASS JUICE
- Transfer the saucepan to the stovetop and bring the mixture to a simmer for about 15 minutes. Remove from heat and, using a fine mesh strainer, strain into a clean bowl, to remove the pulp. Let cool.
PREPARE THE MUNG BEANS
- In the medium saucepan, add enough water to cover the beans by 1 inch and bring to a boil. Reduce heat and simmer for about 30 minutes until the beans are tender.
- Once tender, transfer the beans to a food processor. Add the rest of the sugar, a pinch of salt, and vegetable oil. Purée until smooth.
MAKE THE FILLING
- Transfer the beans paste into a nonstick pan over medium heat. Stir the paste constantly with a flexible spatula until the majority of liquid evaporates, then turn the heat down to low. Pour ⅓ of the orange ginger lemongrass juice over the beans, stirring and folding until the liquid is absorbed. Do this twice more until all the orange ginger lemongrass juice is incorporated.
- The paste should have a dough-like consistency at this point. Turn the heat down to its lowest setting and add the reserved orange zest. Then, slowly sprinkle in the fine pastry flower, folding the paste until both zest and flour are fully incorporated. Turn off the heat.
- The final bean paste filling should be fully dry with an elastic consistency. It should not stick to fingers or to the spatula. Transfer the finished paste to a heat-proof container. Set aside to cool completely before refrigerating. The paste will last in the refrigerator for up to one week.
MAKE THE DOUGH
- In a large mixing bowl, combine flour, oil, golden syrup, and egg yolk. Using a spatula, mix well to form a dough ball. Knead lightly and form the dough into a thick disc. Wrap in plastic and let rest at room temperature for 30 minutes.
PREPARE THE BAKE THE MOONCAKES AND PORTION THE FILLING
- Preheat the oven to 392°F and line a large rimmed baking sheet with parchment paper.
- Use a bench scraper to divide the bean paste filling into seven 50 gram portions. Form each portion into round balls and cover with cling wrap or a kitchen towel and set aside.
SHAPE, MOLD, AND BAKE THE MOONCAKES
- Use a bench scraper to divide the dough into seven 25 gram portions. On the lightly flour dusted surface, roll the dough into a round ball one piece at a time, flatten with palm, then roll out into a 3-inch circle. Use the bench scraper to help lift the dough off the surface.
- Arrange the filling in the middle of the dough and bring the edges of the dough up to cover the filing. Slowly and gently pinch the dough until it fully wraps the filling. Avoid making air bubbles.
- Dust the outside of each filled dough ball with all purpose flour then place it into the mooncake mold. Press the mold down to apply pressure then gently release. Transfer each molded mooncakes onto the prepared baking sheet, leaving space between them. Repeat until all mooncakes are shaped and molded.
- Bake mooncakes for about 10 minutes. The outside dough should turn into a golden brown color. Take out the tray, gently spray water over the mooncakes, and let them rest for 5-10 minutes.
PREPARE THE EGG WASH
- While the mooncakes are resting, prepare your egg wash by mixing yolk, milk, and vegetable oil, then running it through a fine mesh strainer. Then, use a pastry brush to lightly coat your mooncakes with about half of the egg wash.
BAKE & EGG WASH THE MOONCAKES
- Return the mooncakes to the oven and bake for an additional 8 minutes. Take out the tray, gently spray water over the mooncakes, and let them rest for another 5 minutes. Then, apply the second egg wash with the pastry brush. Return to the oven and bake for 5 more minutes.
COOL & STORE THE MOONCAKES
- Transfer thrice baked mooncakes to a wire rack, allowing them to cool completely. Store in an airtight container. Mooncakes are best eaten one or two days after baking, as the dough gets softer over time. Mooncakes can be stored at room temperature for up to five days.
