September 20, 2021Van
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Prep time: 55 minutes
Serves: 18 Small Mooncakes
Mid-Autumn Festival or Tết Trung Thu is an ancient festival considered “children’s day” in Vietnamese culture. It’s day to celebrate the harvest, spend quality time with your kids – spoiling them with toys, their favorite foods, paper lanterns & treats such as mooncakes. Traditional mooncakes are made with a dense pastry dough and filled with various combinations of lotus seed paste, sweet red bean paste, mixed nuts, dried fruit or salted egg yolks.
I’m sharing a super simple, untraditional mooncake recipe that only needs 4 ingredients and no baking or cooking involved. This is a variation of the Strawberry Mooncakes I created last year. I love matcha desserts, so this was the perfect treat for me! This could even be used as a filling for Snow Skin Mooncakes if you’re motivated to make a more complex version. Watch my 30-second Instagram recipe video here
You can order the 50g Mooncake Molds here, also look at the bottom of the recipe for other sets
Sprinkling on a little bit of edible glittermakes the mooncakes even prettier
I also experimented with other flavors and colors. Add a1/3 CupDragon Fruit Powder to the cookies to get a vibrant magenta color, but the dragonfruit flavor is very subtle (for the coating, use 2 Tablespoons Cornstarch, 2 Tablespoons Dragon Fruit Powder). For Ube flavor, add 2 Teaspoons of Ube Flavoring when you add the cream cheese, coat with plain cornstarch. For Pandan flavor, add 2 Teaspoons of Pandan Flavoring when you add the cream cheese, coat with plain cornstarch. Add a3 Tablespoons Butterfly Pea Powderto the cookies to get deep midnight bluecolor, itdoesn’t really add a flavor (for the coating, use 2 Tablespoons Cornstarch, 2 Tablespoons Butterfly Pea Powder).
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September 20, 2021Van
- Prep time: 55 minutes
- Serves: 18 Small Mooncakes
Ingredients
- 1 lbs 4oz Box of Vanilla Joe-Joe’s or Golden Oreos
- 5 oz Cream Cheese, cubed
- 4½ Teaspoons Matcha Powder, divided
- ⅓ Cup Cornstarch
- 50g Mooncake Molds
Method
- 1)
Add the full box of Joe-Joe’s into the food processor and process until they become fine crumbs. Add 5 oz cubed Cream Cheese and 4 Teaspoons Matcha Powder to the food processor, process until it starts to look like dough and the cream cheese is evenly distributed.
- 2)
Get 2 Tablespoons of the dough (40g) and roll firmly into a ball and place on a baking sheet lined with parchment or silicone mat. Continue forming balls with the rest of the dough. Refrigerate for 30 minutes so they firm up.
- 3)
In a bowl, combine ⅓ Cup Cornstarch Coat with ½ Teaspoons Matcha Powder, stir with a whisk. Coat a dough ball in the well cornstarch mixture, dust off excess cornstarch and place into the mooncake mold, hold the mold firmly on your work surface, then press the mold down very firmly 3 times then lift up the mold & coat the bottom with cornstarch before removing the cake from the mold. Check the mold to make sure there’s no crumbs stuck to it and repeat until you’ve made all the mooncakes.
- 4)
Sprinkle with edible glitter or decorate with gold leaf if you prefer. Place them into the refrigerator uncovered for 1-2 hours. After being refrigerated, if they still have any starch on them, use a brush to dust it off. They’ll stay good refrigerated for up to a week and should be enjoyed while they’re cold.
↓ Supplies to make this recipe ↓
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