Healthy Homemade Mooncakes – Preview

With the Mid-Autumn Festival (中秋节) only six days away, I thought I’d make some healthy alternatives to traditional mooncakes.  Traditional mooncakes are full of sugars, refined flour and lard–they’re delicious, but pretty darn terrible for you!

For my mooncakes, I replaced sugar with honey and Splenda (both used sparingly).  I made my own rice flour, green bean (mung bean) flour, and purple yam flour, adding a little bit of tapioca starch for texture.  Instead of using a copious amount of lard, I used a small amount of reduced Calorie margarine.  All mooncakes were made with ice cream sandwich presses that I bought from Ole Supermarket.  Bootleg, right?

OH YEAH, forgot to mention.  No baking necessary!

I’ll publish a full post with recipes, explanations and tips in the next couple of days, but until then, here are some pictures to tide you over.

*EDIT* The RECIPE post is up!

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Enjoy and stay tuned for my next post!



6 thoughts on “Healthy Homemade Mooncakes – Preview

    • Hehe, they actually weren’t as hard to make as I thought they’d be 🙂 A little time consuming, though. I think it took me about two and a half hours total… but the fact that I can control exactly what ingredients I’m using makes it worth it 😛

      I’ll get cracking on the blog post tonight. Thanks for reading my post!

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

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