Vietnamese · Dessert
Sweet Mung Bean Moon Pastry Pie
A Vietnamese-inspired riff on moon cake pastry, this sweet pie reshapes the classic mung bean filling into a buttery individual shortcrust shell. A toasted chickpea-and-coconut paste stands in for slow-cooked mung bean, lacquered under an egg wash and finished with toasted coconut for crunch.
$1
25 minsPrep
21 minsCook
76 minsTotal
MediumLevel
Nutrition per serving
435Calories
6.9gProtein
27.5gFat
41.6gCarbs
16.8gSugar
1.8gFiber
289mgSodium
163mgChol
19.5gSat Fat
177mgPotassium
31mgCalcium
2.4mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Vietnamese Iced Tea (Trà Đá)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the sifted flour, sugar and salt until the mixture resembles coarse sand, then add iced water a little at a time and bring together into a smooth dough without overworking it.
2
Wrap the dough and chill for 30 minutes to relax the gluten before rolling.
3
Meanwhile make the mock mung bean filling: whisk the toasted chickpea flour with coconut milk in a small pan over low heat until it thickens into a thick paste, about 4-5 minutes, stirring constantly to avoid lumps.
4
Off the heat, beat in the filling sugar, melted coconut oil and the smaller portion of egg yolk until the paste is glossy and fully combined, then let it cool to room temperature.
5
Divide the chilled dough in two and roll each piece into a thin round large enough to line a 8cm individual tart tin, pressing gently into the base and sides and trimming excess.
6
Divide the cooled mung bean filling between the two lined tins, smoothing the tops level.
7
Brush the exposed pastry edges and filling surface with the beaten egg yolk wash for a deep golden sheen.
8
Bake at 180C for 20-22 minutes until the crust is golden and the filling is just set with a slight sheen.
9
Cool the pies on a wire rack for at least 10 minutes, then scatter the toasted desiccated coconut over the tops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted, crust,
- 25g25g Butter, cold, cubed, crust fat,
- 8g8g Sugar White, crust sweetener,
- 1g1g Salt, seasoning,
- 15g15g Water, iced, dough liquid,
- 10g10g Chickpea Gram Flour, dry-toasted, mung bean paste substitute binder,
- 55g55g Coconut Milk, filling moisture,
- 22g22g Sugar White, filling sweetener,
- 10g10g Coconut Oil, melted, filling fat,
- 16g16g Egg Yolk, beaten, for wash, glaze,
- 9g9g Egg Yolk, whisked into filling as binder, filling binder,
- 6g6g Coconut Desiccated, toasted, for garnish, garnish, 1
