Ingredients

Mooncake Skin

2 cups fine ground almond flour (sifted) 
2 tbs flaxseed paste (1 tbs of golden flaxseeds with 4 tbs of  warm water - rest for 10 min)
2 tbs psyllium husk powder
2 tbs baking powder
20g neutral flavoured coconut oil
1 tsp arrowroot powder dissolved in 3 tbs hot water
1 tbs monk fruit sweetener

Mooncake Filling

250g mung beans soaked overnight
250g walnuts lightly roasted 
1 cup monk fruit sweetener
2/3 cups neutral flavoured coconut oil
2 tbs psyllium husk powder
1 cup thick coconut cream

Method for filling 

  1. Steam the soaked mung beans and walnuts. Best to use pressure cooker. 
  2. Process into a paste with a food processor or by hand using the back of a chopping knife. I like to use the handheld blender. Convenient and good for smaller quantities.
  3. In a heavy bottomed pan, add the coconut milk and monk fruit sweetener. Cook in warn heat till sweetener is melted.
  4. Add the processed mung and walnut paste in portions and cook till it becomes thick and creamy. You can add more coconut milk (bit by bit to get the consistency that you want. This can be made earlier and chilled. 

Method for the skin

  1. Mix flaxseed paste with sweetener till dissolved.
  2. Mix in all the dry ingredients separately till well combined. 
  3. Mix in the wet ingredients, dry ingredients and oil with hand and mold into a ball. 




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