Mooncake Recipe - Banh Trung Thu (Banh deo) Helen's Recipes

Ingredients (makes 4 mooncakes, 180g each)
For the filling
1/2 cup peed split mung beans
1/2 cup water
1 tbsp vegetable oil
9 g vanilla sugar (or 1 tbsp vanilla extract)
1 pinch of salt
1 tbsp vegetable oil + 1 tbsp cooked glutinous rice flour (to cook the paste)
For the dough (snow skin)
1.5 cup cooked/roast glutinous rice flour (Bot banh in deo/bot nep chin / Koh Fun)
1.5 cup simple syrup
1/4 tsp pomelo aroma extract

Nguyn liu: (lam c 4 cai banh c 180g)
Phn nhn:
1/2 chen u xanh ca khng vo
1/2 chen nc
1 ms du n
9g vani ng (hoc 1 ng vani)
1 nhum mui
1 ms bt np chin + 1 ms du n sn nhn
Phn bt:
1.5 chen bt np chin/bt banh in deo
1.5 chen nc ng
1/4 mcf tinh du hng bi

You can buy mooncake molds at http://amzn.to/16DY6rR

Note: Because we don't put any synthetically produced preservatives in our mooncakes, they can't be kept as long as the store-bought ones. Depending on how well you "stir-fry" the fillings, they can only be kept for 3 to 7 days in a cool place. But I would suggest you eat them within 3 days :)

Baked Mooncake (Banh Nuong) http://youtu.be/hKTMPjSb2z4
Purle Mooncake (Banh Trung Thu Tim) http://youtu.be/TG1VzVHj1kc

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