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!
Enjoy and stay tuned for my next post!