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Konjac Mooncake

4 mooncakes using 1 Pouch 40g MOYU Mix 

Total Time: 35-40 min
Prep time: 20 min
Oven time: 16 min
Nutrition Tips

~8g protein, ~210 calories/piece, 0 added sugar


1 pouch MOYU mix 40g (25g for the skin, 15g for the filling)

For the Outer Skin:

  • 25g MOYU mix
  • 1 egg
  • 60g nut butter (options include tahini, black sesame, peanut, hazelnut, almond, etc)

For the Inside Filling

  • 15g MOYU mix
  • 60g puree (pumpkin/sweet potato/banana...)
  • 60g mixed nuts/seeds or dried fruits (like raisins, jujubes, goji, berries, etc)
  • Zest of half an orange
  • Optional: 15g of texture ingredients like beans, or lotus seeds, and half a chestnut (3-5g) per mooncake for added texture and taste.

For the egg wash: 1egg, lightly beaten


    1. Preparation

    Preheat the oven to 350°F (175°C). Lightly grease a muffin mold.

    2. Outer Skin

    • In a bowl, whisk together 1 egg and 50g of your chosen nut butter.
    • Gradually fold in the MOYU mix until fully integrated.
    • Allow the mixture to rest at room temperature.

    3. Filling

    • In another bowl, mix together the MOYU mix, puree, dried fruits/nuts, and orange zest until combined.
    • For a varied texture, consider adding the optional ingredients now.
    • Chill the mixture in the refrigerator for awhile, making it easier to shape later.

    4. Assembly

    • Divide the outer skin mixture into 4 even portions (33g each).
    • Do the same for the filling (33g each).
    • Optional: Embed half a chestnut or other chosen texture ingredient into each filling ball.
    • Take one portion of the outer skin and flatten it gently. Place the filling in the center, then carefully wrap the outer layer around the filling, sealing any cracks. The filling should be entirely enclosed.
    • Place each filled ball into a muffin mold cavity. Use a mooncake stamp to press down and form the desired shape (no need for the mooncake mold, only the stamp)

    5. Baking

    • Bake in the preheated oven for 8 minutes.
    • Remove from the oven and gently brush the top of each mooncake with the lightly beaten egg to give it a glossy finish.
    • Return to the oven and bake for another 8 minutes or until golden brown.

    6. Cooling

    Allow mooncakes to cool on a wire rack. Enjoy when its fresh.


    If you prefer sweeter treats, consider adding your preferred sweeteners to taste. However, many find the natural sweetness of the ingredients in this recipe to be just right.

    With no added sugars and good protein content, these mooncakes are not only delicious but also nutritionally balanced, making them a wonderful options for this festival!

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