Bánh Trung Thu Cam Gừng Sả
Orange Ginger Lemongrass Mooncake
A family recipe by Thảo's mother
Makes seven 75 grams mooncakes
Mooncakes—bánh trung thu in Vietnamese—are traditional treats served during the Mid-Autumn Festival.
This recipe is created by Vân Vân founder Thảo Bùi’s mother, Thuỷ Đinh, who has been baking mooncakes in Vietnam for almost a decade.
Filling can be made up to a week before baking. Mooncakes are best to be eaten 1-2 days after making and can be stored up to five days.
INGREDIENTS FOR THE FILLING
1 navel orange
80 grams sugar
4 grams of dried Delta Lemongrass
4 grams of dried Sparrow Ginger
100 grams split mung beans, washed
35 grams of vegetable oil or any other neutral-flavored oil
10 grams fine pastry flour
INGREDIENTS FOR THE DOUGH
105 grams all purpose flour
15 grams vegetable oil or any other neutral-flavored oil
64 grams golden syrup. Make your own or use Lyle's golden syrup.
1 egg yolk
Flour, for dusting
INGREDIENTS FOR THE EGG WASH
1 egg yolk
2 tablespoons milk
1 tablespoon vegetable oil or any other neutral-flavored oil
Digital food scale
Small fine mesh strainer