black-sesame-mooncake-filling
This paste can be used for both snowskin and traditional mooncakes. The subtle undertone of coconut flavor from virgin coconut oil complements the black sesame well, but if you're not a fan of coconut, you can swap it for refined coconut oil (which has a barely-there coconut flavor), vegetable shortening, or even lard, which is actually the most traditional option. This recipe makes enough filling for 10x 50g mooncakes.
Ingredients
50 g split mung bean
100 g toasted black sesame seeds
2 tbsp glutinous rice flour
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