INGREDIENTS - Mung Bean Filling
600g washed split mung beans
1ltr water
180g brown sugar
6 tbsp glutinous rice flour
100mL rice bran oil
Just Blends pink pitaya powder
Matcha powder
Turmeric Spice Infusion
_________________________________________________________________________
| METHOD |
| 1 | Cook the mung beans in the water on medium heat for about 15 minutes |
| 2 | Add in the rest of the filling ingredients and cook for another 20 mins whilst stirring from time to time |
| 3 | Put the mixture in a food processor and process into a smooth paste |
| 4 | Split into 3 portions and add to each portion as much of the powders as you want. We used ½ - 1tbsp of each powder. |
| 5 | Mix in the powder until well combined. The paste may be a bit soft but it will thicken as it cools down |
| 6 | Once cooled, roll into balls - we rolled into 30g balls based on the size of our mooncake moulds. |
| 7 | Set aside while you make the skin |
_________________________________________________________________________
INGREDIENTS - Mooncake Skin
65g Cooked Glutinous Rice Flour
80g icing sugar
65ml water
2tbsp almond milk
1 tbsp coconut oil (melted)
2tsp Just Blends pink pitaya powder
2tsp matcha powder
_________________________________________________________________________
| METHOD |
| 1 | Mix the cooked glutinous rice flour and icing sugar together until well combined |
| 2 | Add in the coconut oil and mix through |
| 3 | Mix the pink pitaya powder OR matcha powder with the water until well combined. Skip this step to create a white skin |
| 4 | Pour the liquid mix into the dry mix and knead until a soft smooth dough is formed |
| 5 | Let it rest for 15 minutes |
| 6 | Divide into 15g portions. Note you may have to adjust this depending on the size of your mooncakes, but the ratio of filling to the skin should be about 2:1 |
_________________________________________________________________________
| TO MAKE THE MOONCAKES |
| 1 | Flatten the mooncake skin dough and place the filling into the centre of it |
| 2 | Wrap up the filling inside the dough tightly and make sure it's sealed |
| 3 | Put it into a floured mooncake mould |
| 4 | Chill in the fridge for at least 4 hours before serving, tap to remove from the mould |
| 5 | Store any leftovers in the fridge |
_________________________________________________________________________
