Description
A traditional Taiwanese mooncake enclosing smooth mung bean paste and salty minced pork (Rouzao) with shallots inside countless layers of pure white, flaky pastry crust.
Restaurants serving Mung Bean Pastry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Peeled mung beans
- Cake flour
- Bread flour
- Lard(or Butter)
- Minced pork
- Shallots
Instructions
- [Authentic Recipe]
- [Mung Bean Paste Prep] Steam peeled mung beans (Lvdou Ren) until soft, mash. Add sugar and oil (lard or butter), heat and knead into a smooth paste.
- [Rouzao (Secret Flavor)] Sauté minced pork, shallots, and sesame oil with soy sauce fragrantly until moisture evaporates into a 'salty meat crumble'.
- Wrap a little of this Rouzao in the center of the mung bean paste and roll into a ball (plain versions also exist).
- [Pastry] Wrap oil-dough in water-dough, roll and coil repeatedly to create ultra-thin layers.
- Wrap the filling in the dough, press slightly flat, and stamp the shop name with red food coloring.
- Bake crispy at a low temp so it 'does not brown (remains pure white)'.
Learn more Spice, substitutes, tips
Key spices
Savory aroma of shallots
Substitutes at Japanese supermarkets
White bean paste (lacks mung bean's unique flavor)
Pairing
Taiwan Oolong Tea or Pu'er Tea
Trivia
[For Adults] 'Pon' is a Taiwanese word describing the dough puffing up in the oven. During Mid-Autumn, many Taiwanese prefer this sweet/salty 'Lvdou Pon' over overly sweet Cantonese mooncakes. The exquisite balance of sweet and salty is the ultimate adult tea snack.
Eating tips & etiquette
[Unique Eating] Catch the crumbling pure white crust in your palm, tasting the miracle where the mung bean's 'elegant sweetness' and the pork's 'saltiness' intersect in your mouth!
Allergen
Wheat, Pork, Soy, Dairy (if butter used)