Description
A refreshing twist on traditional mooncakes, featuring a creamy filling of mango, pomelo, and sago wrapped in soft snow skin.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 pomelo, juiced and flesh chopped
- 1/2 cup sago pearls, cooked
- 1 cup glutinous rice flour
- 1/4 cup sugar (adjust to taste)
- 1/2 cup coconut milk (or water)
- Cornstarch for dusting
Instructions
- Prepare the filling: Mix diced mango, pomelo juice, pomelo flesh, and sago pearls with sugar. Chill.
- Make the snow skin dough: Combine glutinous rice flour, sugar, and coconut milk in a bowl. Steam for 20 minutes until smooth, then cool.
- Assemble the mooncakes: Divide the dough, flatten into discs, place a tablespoon of filling in the center, and wrap to seal.
- Mold and refrigerate: Dust mold with cornstarch, press mooncakes into mold, and refrigerate for at least an hour.
- Serve and enjoy: Slice and serve chilled, ideally on the same day.
Notes
These mooncakes are best enjoyed fresh but can be refrigerated for a few days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mooncake
- Calories: 250
- Sugar: 10g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: mooncake, dessert, mango, pomelo, tropical, Mid-Autumn Festival