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
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
- 1.9 oz55g sifted all purpose flour
- 0.9 oz25g cold, cubed butter
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.5 oz15g iced water
- 0.4 oz10g dry-toasted chickpea gram flour
- 1.9 oz55g coconut milk
- 0.8 oz22g sugar white
- 0.4 oz10g melted coconut oil
- 11 egg yolk, beaten, for wash (16g)
- 1/21/2 egg yolks, whisked into filling as binder (9g)
- 0.2 oz6g toasted, for garnish coconut desiccated
