Healthy Homemade Mooncakes – Recipes

In this post, I’ll be walking you through how I made my modified, healthy homemade mooncakes. I’ll cover how to make the two different types of mooncake skins before explaining how to actually form the mooncakes.  I’ll also show you how to make four different fillings: taro, lotus seed, adzuki bean and minced date with pine nuts (read this post for health benefits).

I will warn you now, though relatively easy to make, the process is time consuming.  Then again, I made four different fillings, so if you stick to one or two, it shouldn’t be too bad at all.  I had a blast making these and hope you do, too!

Delicious Healthy Mooncakes

Healthy  Green  Bean (MUNG BEAN) Mooncake  Skin

  • around a quarter cup of uncooked green beans (绿豆 – mung bean)
  • around an eighth of a cup of self ground rice flour
  • two tablespoons tapioca starch (cornstarch or something similar could also work)
  • Splenda
  • honey
  • one tablespoon of margarine
  • coconut extract
  • hot water

In a large bowl, combine your rice flour with hot water (use a spatula).  Then work in the mung bean flour, adding in more water until a wet-sandlike “dough” starts to form.  Using your hands (I just put my hands inside of thin food bag) knead the “dough” while adding in two packets of Splenda, two teaspoons of honey, one teaspoon of coconut extract and one tablespoon of margarine.  You want to achieve the consistency of a soft cookie dough, so add more water if necessary.  Next, put your dough onto a plate/steamer and steam for about 10 to 15 minutes, or until the dough is cooked.

At this point you have a couple of choices.  If you want a mochi/snow skin type mooncake, keep your dough extra moist before you put it into the steamer. This way, you’ll create a glutinous sticky skin.  If you want a crumbly dough, hold off on adding the margarine and honey until later.  Make sure your dough is firm, like a firm ball of Playdoh, before putting it into the steamer and let it sit for 20 minutes.  When it’s cooked, let it cool, cut it up and put it in the food processor again. Then, knead in the butter, honey, and maybe a tiny bit of water until a crumbly dough forms.  

Healthy  Purple  Yam  Mooncake  Skin

  • three small purple yams, washed and steamed (peel after steaming)
  • a quarter cup of self ground rice flour
  • tapioca starch
  • Splenda
  • margarine

Put your cooked yams into the food processor.  They should be somewhat dry so the mixture should be crumbly rather than a puree.  Kneed in the rice floor, tapioca starch, Splenda and margarine until it becomes “dough.”   Next, put your dough onto a plate/steamer and steam for about 10 to 15 minutes, or until the dough is cooked.

You’ll want to play around with the measurements.

Generally, when I’m cooking I just freehand all my measurements.  Start out with a small amount of your ingredient and add more if necessary.  You can also leave out the rice flour and just use the purple yams.  It would be even healthier and just as tasty!

Assembling  Your  Mooncakes

I bought some Tovolo Ice Cream Sandwich moulds to make my mooncakes, because Taobao.com vendors refused to deliver a CNY 12.00 (less than $2.00) traditional mooncake press for a CNY7.00 delivery fee.  I totally understand and don’t blame them at all, haha, but can’t say I didn’t try!

The ice cream sandwich presses were actually perfect.  The  removable bottom allowed me to easily remove the mooncake before pressing another. You’ll probably want to wear disposable gloves for this part. Keep in mind the the amount of dough and filling that you use will depend on the size of your moulds.  

Take your dough and break it down into dough balls with a 1.5 inch diameter.  Take your dough ball and flatten it in your hand until it’s big enough to accomodate around a tablespoon of filling.  Scoop on a table spoon of filling and close the ball like you would a dumpling, pinching the edges of the dough in a circular motion (if you’re making a lotus seed paste filling with salted duck egg, you’ll want to repeat this step with your filling as the skin and the duck egg as the filling). Next, roll the ball in your hand until all the creases are gone before putting it into your mould/press.  Press and release! All done! You may want to sprinkle some powdered sugar on top for decoration, but it’s not necessary.  If your dough is more glutinous, I’d advise you to steam your mooncake after letting it cool so that it’s nice and soft.  Make sure to cut your mooncakes with a serrated knife!

Taro  Filling

  • four pieces of taro, washed, peeled and steamed
  • honey
  • tapioca starch
  • margarine

Mash your steamed taro (it will destroy your food processor if you try because it’s so sticky) and mix in your honey and a teaspoon of margarine.  Add in tapioca starch for texture.  You might want to add in Splenda instead of honey for fewer calories, which is perfectly fine.  That’s it.  Easy, huh?

Mooncake with a taro filling (sweetened with a little Splenda) wrapped in a pre-steamed purple yam and rice flour dough.

Lotus  Seed  Filling

  • half a cup of dried lotus seeds
  • honey
  • Splenda
  • tapioca starch
  • margarine
  • coconut extract
  • (optional salted duck egg yolk)

Boil your lotus seeds for about half an hour on medium-low heat, until the seeds are soft.  Puree the seeds in a food processor and add in honey and coconut extract.  Pour the puree back into the pot with a little bit of water and mix continuously on low heat until the mixture become thick.  Mix in the tapioca starch and Splenda (taste as you go) until a thick paste forms.  Set aside to cool.  That’s it!

Mooncake with a salted duck egg yolk and lotus paste filling wrapped in a pre-steamed green bean and rice flour dough

Adzuki  Bean  (豆沙)  Filling

  • quarter cup of dried adsuki beans
  • honey
  • Splenda
  • tapioca starch
  • margarine
  • coconut extract

[Pretty much the same recipe as the lotus seed filling] Boil the adzuki beans for about half an hour on medium-low heat, until the beans are soft.  Puree the beans in a food processor and add in honey and coconut extract.  Pour the puree back into the pot with a little bit of water and mix continuously on low heat until the mixture become thick.  Mix in the tapioca starch and Splenda (taste as you go) until a thick paste forms.  Set aside to cool.

Mooncake with an adzuki bean paste filling wrapped in a pre-steamed green bean and rice flour dough

Minced  Date  and  Pine  Nut  Filling

  • dried dates
  • pine nuts

Super easy filling, and honestly, probably the healthiest!  Steam some dried dates.  Pit the dates and throw them into a food processor to pulse until they become a chunky paste.  Toast some pine nuts until slightly golden.  Mix the pine nuts with the minced dates.

Mooncake with a minced date and pine nut filling wrapped in a pre-steamed purple yam and rice flour dough

Enjoy!

♥’S THE BOOTLEG COOK

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9 thoughts on “Healthy Homemade Mooncakes – Recipes

  1. Pingback: Healthy Homemade Mooncakes – Preview | The Bootleg Cook

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  3. Pingback: [Halloween Edition] Baked Mini Pumpkin Buns with Azuki Bean or Lotus Seed Filling | The Bootleg Cook

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