2 ways to make delicious and unique mooncakes with sticky rice and savory pork filling

Prepare the ingredients and marinate the meat

First, rinse the mung beans clean and soak them for 6 – 7 hours or overnight.

Wash the pork belly and let it drain. Then, cut the meat into small pieces about 1/2 the width of a small finger.

Next, cut the sausage lengthwise and then dice it into small cubes. Peel the shallots and slice them thinly.

Add to a pot the chopped pork belly, a bit of sliced shallots, 2 teaspoons of caramel sauce, 3 teaspoons of fish sauce, 1 teaspoon of pepper, 1 teaspoon of seasoning powder, and 1.5 teaspoons of sugar.

Finally, mix the meat well and marinate for 10 minutes to absorb the spices.

Stir-fry the meat, sausage, and fry the shallots

Place the marinated meat on the stove, then stir-fry the meat over low heat until it tightens, releases all the fat, and turns brown.

Place a pan on the stove, add about 50ml of cooking oil and heat it up. Next, add the sliced shallots and fry until golden and fragrant. After frying the shallots, strain them through a bowl to separate the fried shallot oil from the shallot residue.

Place a new pan on the stove, add the sausage and stir-fry until it is firm, evenly cooked, and has released some fat.

Make mung bean filling

Place a pot on the stove, add the softened mung beans that have been soaked and a little water just enough to cover the beans, then bring to a boil over high heat. When the water in the pot boils, reduce to medium-low heat and continue cooking the beans until they are soft.

Next, add 7 teaspoons of sugar and a little salt to the pot and stir well until the sugar dissolves. Then, put the mung beans into a blender to puree until smooth.

Heat a pan on the stove, add the ground mung beans. Then, gradually add 2 tablespoons of fried shallot oil while stirring on low heat to combine.

Next, add another 2 tablespoons of corn syrup. Continue to stir until the filling is soft and sticky, forming a uniform mass that does not stick to the pan.

Finally, add 2/3 of the fried shallots and mix well, turn off the heat and let the filling cool.

Make the cake dough

Put 110g of syrup for baked mooncake, 15ml of cooking oil, and 5g of peanut butter into a bowl and mix well.

In a large bowl, add 130g of wheat flour and 1/8 teaspoon of baking soda, then mix well. Next, create a well and pour the syrup mixture into it, mixing until the flour is combined.

Then, use your hands to knead until the dough is smooth and not sticky to your hands. Finally, cover the bowl tightly with plastic wrap and let it rest for 30 minutes to 1 hour.

Shaping the cake

Divide the dough and filling into multiple portions, with a ratio of 50g dough : 100g filling.

For the filling, weigh 80g of mung beans and 20g of meat (pork, sausage, fried onion, shredded pork). Roll the mung beans into a ball, create a hole in the middle and add the meat, then seal it.

Roll the dough into a ball, then flatten it, place the filling in the center and seal it tightly against the edges, rolling it into a ball.

Dust the mold with a little dry flour, place the cake inside, and gently press it down to flatten. Next, press the spring firmly and hold for 10 seconds to shape the cake.

Baking the cake

Preheat the oven to 190 degrees Celsius for 10 minutes.

Place the cakes on a tray lined with parchment paper, and spray mist on the surface of the cakes. Bake for the first time at 190 degrees Celsius for 12 – 14 minutes. Then, take the cakes out and let them cool for about 15 minutes.

Dissolve 1 egg yolk with 2 teaspoons of fresh milk. Brush a thin layer of this mixture on the cooled surface of the cakes.

Continue by putting the cakes back in the oven and baking for the second time for 10 minutes at 190 degrees Celsius. After 10 minutes, let the cakes cool and brush the egg mixture, then bake for the third time at 180 degrees Celsius for 7 – 10 minutes.

Final product

The cakes will be soft, fragrant, and have a better color after 1 – 2 days!

The mooncake with sticky rice and braised meat filling has a lightly sweet crust, while the filling inside is rich from mung beans, savory and fatty from the types of meat, with a light aroma of fried onions. It has to be said that it is incredibly delicious!

Prepare and marinate the meat

Wash the pork belly and let it drain, then cut the meat into bite-sized pieces.

Put the cut meat into a pot, add 3 teaspoons of fish sauce, 1/2 teaspoon of seasoning, 1/2 teaspoon of pepper, 1 teaspoon of sugar, and a little sliced shallot. Mix well and marinate for 30 minutes.

Sauté shallots and stir-fry the meat

Peel the shallots, slice them thinly, then sauté with cooking oil until golden and fragrant.

Place the pot of meat on the stove and stir-fry until the meat is firm. Then, pour in enough water to cover the meat and braise over low heat until the water is nearly evaporated, and the meat is cooked and has a brown color.

Green Bean Filling

Rinse the green beans clean and soak them for 8 hours. Then, add the green beans into a pot with a little salt and enough water to cover the beans.

Cook the beans over high heat until the water in the pot boils. Next, reduce to medium heat and continue cooking until the beans are soft and mushy.

Next, puree the green bean mixture and add it to a non-stick pan along with 30g of sugar and 5g of salt. Stir well until the sugar completely dissolves.

Then, slowly pour 40ml of fried onion oil into the pan and continue to stir-fry until the mixture becomes nearly dry.

Dilute 1 tablespoon of flour with a little water, then add it to the filling in the pan. Stir-fry until the filling is dry, not sticking to the pan, and forms a smooth, pliable mass.

Next, sprinkle a little dry flour into the filling and mix well. Finally, add 1/3 of the previously fried onions, mix thoroughly for another 2 minutes, then turn off the heat.

Mixing the outer dough

sift 260g of flour and 40g of brown sugar into a bowl and mix well.

Next, create a well in the center, add 70ml of water, 30ml of cooking oil, and 30g of chicken egg. Mix well until the dough sticks together.

Use your hands to knead the dough until it forms a uniform mass, wrap it tightly with plastic wrap, and let it rest for 30 minutes.

Mixing the inner dough

In a new bowl, add 110g of flour and 50ml of cooking oil and knead well until the dough forms a uniform, smooth mass.

Wrap it tightly with plastic wrap and let it rest for 30 minutes.

Filling and Rolling the Dough

For the filling, weigh 55g of mung beans and roll them into a ball.

Next, create a hole in the center of the mung bean ball, add 1 tablespoon of braised meat, 5g of pork floss, and fried onions. Use your hands to shape it so that the mung beans completely cover the filling inside. Repeat until all the filling is used up.

Divide the outer and inner dough into several portions, with a ratio of 35g outer dough : 15g inner dough, and roll them into balls.

Roll both types of dough into long diamond shapes. Then, place the inner dough on top of the outer dough.

Gently press down with your hands to blend the dough, then roll it up. Next, roll the dough to about 10cm long and fold it into thirds.

Shaping and Baking the Cake

Preheat the oven to 180 degrees Celsius for 20 minutes.

Use a rolling pin to thin out the dough, place the filling inside, then pinch the edges of the dough tightly and roll into a ball.

Place the cake in the oven and bake at 180 degrees Celsius for 15 – 18 minutes. After that, take the cake out to cool completely.

Beat 1 egg yolk with a bit of egg white and 1 teaspoon of cooking oil. Next, brush this mixture onto the cooled cake and bake for an additional 5 – 6 minutes.

Final Product

The Mid-Autumn cake with layered sticky rice filling has a light sweetness and a moderate saltiness. The outer layer is chewy and blends well with the rich filling from mung beans, and you will definitely love it from the first bite.