Oily, greasy and high-calorie mooncakes are so last season! Have a go at our very own snow skin mooncake. This exclusive festive delight tingles your taste buds with all of nature’s greatness – black sesame, mung beans and red dates!
Blueberry Yoghurt Popsicle
- 200 g Glutinous rice flour (Stir-fried and cooled)
- 50 g Powdered sugar
- 30 g Unsalted butter (Cut in small cubes)
- 105 g Earl grey tea
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Steam mung beans until soft
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In a mixing bowl, combine salt, glutinous rice flour and water together. Mix well
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Blend hot mung beans and add it into the flour mixture
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Combine and mix well
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Add black sesame and continue to blend everything until paste is formed
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Cook black sesame paste together with diced medjool dates over medium heat until smooth paste is formed
