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!
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.
Here’s an easy, simple and refreshing jelly mooncake made of agar agar, goji berries and the aromatic Osmanthus tea leaves. You only need 5 ingredients.
Enjoy the mid-autumn festival with this dairy-free snow skin mooncake, easily made with the highly nutritious taro and purple sweet potato.