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
Ingredients
- 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
Instructions
- Steam mung beans until soft
- In a mixing bowl, combine salt, glutinous rice flour and water together. Mix well
- Blend hot mung beans and add it into the flour mixture
- Combine and mix well
- Add black sesame and continue to blend everything until paste is formed
- Cook black sesame paste together with diced medjool dates over medium heat until smooth paste is formed
