Traditional mooncakes are made from flour, lotus seeds, almonds, melon seeds, and egg yolks. During the filling making process, a large amount of oil and sugar are added, making it a high-fat, high-sugar food. Overconsumption of such mooncakes may cause blood sugar and blood lipid levels to rise, which is not beneficial for gastrointestinal health.
During the Mid-Autumn Festival, mooncakes are essential. Why not try making low-calorie healthy mooncakes by yourself, both festive and beneficial for health.
The making process is simple: divide the snowy skin and filling into small portions of 25 grams each. Then, wrap the filling in the snowy skin, carefully pinch and seal. Gently press with a mooncake mold dipped in glutinous rice flour to shape.
The required ingredients include 60 grams of glutinous rice flour, 30 grams of cornstarch, 30 grams of sticky rice flour, 180 grams of milk, 20 grams of corn oil, 40 grams of powdered sugar, as well as 50 grams of purple sweet potato, 200 grams of taro, supplemented with 25 grams of condensed milk for added flavor.
The specific operation steps are as follows: first, peel and cut the purple sweet potato and taro into pieces, steam for 20 minutes, then mix with condensed milk and mash into a paste for later use. Next, dry fry 20 grams of glutinous rice flour over low heat until slightly yellow. As for the snowy skin making, mix the remaining glutinous rice flour, cornstarch, sticky rice flour, milk, corn oil, and powdered sugar together, sift, and steam for about 20 minutes. Once the snowy skin cools, wear gloves to knead until the surface is smooth.
This type of mooncake is not only nutritious, low in calories but also delicious, making it the healthy choice for mooncake enthusiasts. Why not give it a try and add a special taste to the holiday.
