Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View RecipeLow GI Mooncake with White Bean Paste
These gluten-free, dairy-free, grain-free, refined sugar-free Low GI Mooncakes not only taste yummilicious, it’s also a much healthier version than the traditional mooncake. It's filled with low GI white bean paste which I made very quickly within 30 minutes. This is the healthiest and fastest mooncake I've ever made!
View RecipeMango Coconut Jelly Mooncake 芒果椰奶菜燕月饼
Enjoy this healthier version of the traditional mooncake, made with fresh mangoes, coconut milk and agar agar. It's free of refined sugar, dairy and gluten.
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Snowy Goldfish Mooncake 金魚冰皮月餅
Make these cute little animal mooncakes without a mold. They’re easy to make and fun to eat. All measurements are based on a total weight of 50g per mooncake. 25g for the skin, 5g for the yolk and 20g for the filling. If you want to make them different sizes, adjust the ingredients accordingly. The yield for this recipe is 21 50g mooncakes. You can use any colour you like. I used regular food colour for convenience sake.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View RecipeSnow Skin Mooncake 香芋紫薯冰皮月饼 (Taro & Purple Sweet Potato)
Enjoy the mid-autumn festival with this dairy-free snow skin mooncake, easily made with the highly nutritious taro and purple sweet potato.
View RecipeClassic Cantonese Mooncake with Double Yolk Lotus Seed Paste 双黄莲蓉广式月饼
The traditional classic Cantonese Mooncake is one of the most commonly known mooncake, characterised by its glossy golden crust, and imprinted with beautiful delicate patterns. In this recipe, I used white lotus seed paste with double yolk, giving it an aromatic contrasting flavour of sweet and savoury in one pastry.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View RecipeClassic Cantonese Mooncake with Double Yolk Lotus Seed Paste 双黄莲蓉广式月饼
The traditional classic Cantonese Mooncake is one of the most commonly known mooncake, characterised by its glossy golden crust, and imprinted with beautiful delicate patterns. In this recipe, I used white lotus seed paste with double yolk, giving it an aromatic contrasting flavour of sweet and savoury in one pastry.
View Recipe