Celebrate the Mid-Autumn Festival with moon cakes, stunning confections filled with sweet, creamy mung bean paste:
3 Tbsp. rice flour1 Tbsp. plus 1½ tsp. vegetable oil⅓ cup plus 1 Tbsp. dry split yellow mung beans, soaked for at least 4 hours and drained1. In a medium heatproof bowl, sift together 5 tablespoons of the glutinous rice flour, the rice flour, cornstarch, and confectioners sugar and whisk to combine.
3. Place a bamboo or metal steamer in a large pot filled with 1 inch of water. Place the bowl with the batter on top of the rack, then cover the pot and turn the heat to high. When the water boils, turn the heat to medium-low and cook until the batter turns into a firm but pliable dough and a toothpick inserted into the center comes out clean, 22–25 minutes. Remove from the heat and carefully remove the bowl from the pot.
5. Meanwhile, to a small pot, add the mung beans and enough water to cover by 1 inch, then cover and bring to a boil. Turn the heat to medium-low, crack open the lid slightly, and cook until the beans mash easily with a fork, about 25 minutes. Drain the beans, then purée using a food processor or immersion blender.
7. In a small skillet set over medium-low heat, toast the remaining glutinous rice flour, stirring frequently, until pale yellow, about 6 minutes. Remove from the heat.
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