Making mooncakes at home for the children.

Currently, the market offers a wide variety of mooncakes with attractive designs and styles, but with a 10% price increase compared to the same period last year, not every family can afford to buy them for their children.

To let your children enjoy mooncakes, please refer to the following recipe so you can make them at home within your family's budget: For the crust: 220g all-purpose flour, granulated sugar, 1 large egg, 3 tablespoons of melted lard (or substitute with oil), 8g baking powder (8g is half a small packet of baking powder), about 120ml water, and a pinch of salt.

Put the sugar and the egg in a large bowl and beat until the sugar is fluffy and dissolved, turning a light yellow color. Add the flour, melted lard, and both types of baking powder, and while kneading the dough, add water until the desired consistency is achieved. Let the dough rest for 20 minutes.

To make mung bean and coconut filling: Take a packet of hulled mung beans, soak them in water for a while, rinse them clean, and cook them with water and 300 ml of coconut milk (the amount of water should be about a finger's width above the beans). Bring the beans to a boil over medium heat. When the beans have absorbed almost all the water and are very soft, add about 300 grams of granulated sugar to the pot or pan, reduce the heat to low, and stir and gently press the beans until they are smooth. When the beans have absorbed all the water, the sugar has dissolved, and the mixture is thick like porridge, let the beans cool completely before serving.

Divide the dough into small balls, roll them thinly, place the filling in the center, wrap it tightly, and place it in a mold. Bake the pastries at 175°C for 22-25 minutes, then remove them, brush with egg yolk, return to the oven, and bake for another 7 minutes.

Le Hoa (st)