Time: 75 mins + chill time
Mooncakes to celebrate the brightness in us all, easy to make and even easier to eat!

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

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

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


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