The simplest way to make delicious durian mung bean cake

How to make Durian Mung Bean Cake

• 1

  Cook the mung bean and durian filling

  First, wash the mung beans thoroughly and soak them in water for about 4 – 6 hours.

  Put 100g of peeled soaked mung beans with 300ml of water and 1/2 teaspoon of salt in a pot, then cook over medium-low heat until the beans are completely soft. While cooking, remember to skim off the white foam that rises!

  When the water in the pot reduces and the mung beans are soft, scoop the beans into a blender and blend until smooth.

  Add the blended mung beans and 60g of sugar into a pan, turn on low heat, and cook until the sugar completely dissolves, then gradually add 30ml of cooking oil, mixing well to combine the mixture.

  Next, mix 10g of cornstarch with 20ml of water and slowly add it into the pan with the mung bean mixture, using a spatula to stir well to combine.

  Continue to cook on low heat until the mixture in the pan becomes a cohesive, soft, and slightly moist mass, then turn off the heat, transfer it to a bowl, cover tightly with plastic wrap, and set aside.

  At the same time, add 200g of durian flesh and 20g of sugar into the pan, turn on low heat, and cook until the sugar dissolves and the durian turns slightly translucent.

  

  

  

  
• 2

  Mix and knead the dough for the cake crust

  Add 230g of all-purpose flour, 45g of sugar, and 1/3 teaspoon of salt into a bowl, and use a flat whisk to mix the ingredients. Then, add 60ml of cooking oil to the dry mixture and mix well.

  Tip: If you want the cake crust to be richer and softer, add a little bit of lard!

  Next, gradually add 75ml of water and mix until the mixture becomes a uniform dough, then transfer the dough to a flat surface and knead until it becomes soft and smooth.

  Put the dough back into the bowl, cover the bowl with plastic wrap, and let the dough rest for about 15 – 20 minutes.

  

  

  

  
• 3

  Mix the oil dough (inner dough)

  Put 110g of all-purpose flour and 45g of cooking oil into a bowl, use a flat whisk to mix well until the dough becomes uniform, elastic, smooth, and wet, then cover tightly with plastic wrap and let it rest for about 15 – 20 minutes.

  

  
• 4

  Prepare the salted egg green bean durian filling

  First, for the salted egg, separate the yolk, then wash it clean with alcohol and steam it until cooked.

  Divide the green bean filling into 10 equal portions, each weighing about 38g.

  Place a portion of the green bean filling in your hand, flatten it, add 1 teaspoon of durian filling in the middle, then gather it up and roll it into a ball. If you want the filling to have more richness and sweetness, wrap some sugar fat into the filling!

  Next, place the prepared salted egg yolk on top of the filling balls, put them on a plate, and cover tightly with plastic wrap.

  

  

  

  
• 5

  Divide and roll out the dough

  Divide the dough for the cake crust and the oil dough (inner dough) into 10 portions corresponding to the filling portions.

  Place a portion of the crust dough on a flat surface and press it down with your hands to flatten it. Place a portion of the inner dough in the center, spread the dough out evenly but do not spread it too close to the edges of the crust dough, then gather the dough back into a ball.

  Turn the dough ball over, with the seam side down, and use a rolling pin to roll it into a thin, oval-shaped piece of dough. Then, flip the dough over, roll it up, and use the rolling pin to roll it out thinly again lengthwise.

  Next, flip the dough again and roll it one more time, then gently press the dough down with your hands to flatten it slightly, and cover it with plastic wrap to prevent it from drying out.

  

  

  

  
• 6

  Wrap the filling and decorate

  Next, use a rolling pin to roll the dough you just prepared into a thin and wide piece so that the edges of the dough are thinner than the inner part.

  Place the salted egg durian mung bean filling in the center of the dough piece, pick it up and flip it over so that the dough surface is facing up. Gather the edges of the dough and shape it to wrap the filling inside.

  In a bowl, add 1 teaspoon of red food coloring powder, 10ml of water, and stir until dissolved. Dip a cotton pad into it to absorb the colored water and place the patterned mold face down onto the cotton pad.

  At this point, adjust the cake to your liking and gently press the prepared mold onto the surface of the dough.

  

  

  

  
• 7

  Baking the cake

  Preheat the oven to the top and bottom heat mode at 180 degrees Celsius for about 15 minutes before baking the cake to warm up the oven.

  Line a baking sheet with a piece of parchment paper, arrange the cakes on the tray, place it in the middle rack of the oven, and bake at 175 degrees Celsius for about 15 – 18 minutes.

  Then, separate 1 egg yolk into a bowl with 5ml of water, and whisk well until the yolk dissolves.

  At this point, take the cakes out, brush a thin layer of egg yolk over the surface of the cakes, then put them back in the oven and bake for 5 – 7 minutes at 175 degrees Celsius.

  

  

  

  
• 8

  Final Product

  So you have successfully made the delicious mung bean and durian pia cake. To enjoy the pia cake at its best, you should wait a day; at this time, the oil seeps out, making the cake soft and fragrant with the right flavor.

  The pia cakes have a light yellow color with beautiful decorative patterns and a subtle durian aroma, making them just as appealing as those bought from a shop.

  The cake crust is of standard quality, separating into many layers, and when eaten, it is soft and airy. The mung bean and durian filling is rich and moderately sweet, combined with the creamy salted egg flavor, making it hard to resist taking a bite right away!