Mid Autumn Festival is huge event celebrated in China that is held on the 15th day of the eighth month of the Chinese Lunar Calendar. This year, it falls on the 15 September! The festival is celebrated when the moon is believed to be the biggest and fullest. To the Chinese, a full moon is a symbol of prosperity, happiness, and family reunion.
That's why mooncakes are eaten during the festival. To celebrate we decided to make our own mooncakes incorporating a range of superfood powders including our own pink pitaya
powder. We also used matcha powder and a turmeric blend from our friends at matcha.lab
and The Haus of Health
These were definitely a hit at HQ and amongst our friends. We hope you try recreating them too! Don't forget to tag us if you do. xx
65g Cooked Glutinous Rice Flour
80g icing sugar
2tbsp almond milk
1 tbsp coconut oil (melted)
Mung Bean Filling*
600g washed split mung beans
180g brown sugar
6 tbsp glutinous rice flour
100mL rice bran oil
*Filling recipe is enough for 3 x the mooncake skin recipe
First prepare the filling
Mung Bean Filling
- Cook the mung beans in the water on medium heat for about 15 minutes
- Add in the rest of the filling ingredients and cook for another 20mins whilst stirring from time to time.
- Put the mixture in a food processor and process into a smooth paste.
- Split into 3 portions and add to each portion as much of each powder as you want. We used about ½ - 1 tbsp of each powder.
- Mix in the powdered until well combined. The paste may be a bit soft but it will thicken as it cools down
- Once cooled roll into balls (we rolled into ~30g balls based on the size of our mooncake moulds. Set aside while you make the skin.
- Mix the cooked glutinous rice flour and icing sugar together till well combined
- Add in the coconut oil and mix through
- Mix the pink pitaya powder OR matcha powder with the water till well combined. Skip the step to create a white skin.
- Poor the liquid mix into the dry mix and knead until a soft smooth dough is formed
- Let it rest for 15 mins
- Divide into ~15g portions. Note that you may have to adjust this depending on the size of your mooncakes. But the ratio of filling to skin should be about 2:1
To make the mooncakes
- Flatten the mooncake skin dough and place the filling into the centre of it.
- Wrap up the filling inside the dough tightly and make sure its sealed.
- Put into a floured mooncake mould. Tap and remove
- Chill in the fridge for a least 4 hours before serving.
- Store any left overs in the fridge