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Recipes
Multigrain Mooncakes

7 INGREDIENTS • 4 STEPS • 1HR 15MINS

Multigrain Mooncakes

Recipe
4.0
1 rating
This is a no-bake mooncake that is easy to make and is healthy too. The texture is a little chewy but nutty fragrant.
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
This is a no-bake mooncake that is easy to make and is healthy too. The texture is a little chewy but nutty fragrant.
1HR 15MINS
Total Time
$0.29
Cost Per Serving
Ingredients
Servings
10
us / metric
Assorted Nuts
1/2 cup
Assorted Nuts, roughly chopped
Mooncake Skin
Multigrain Flour
1/2 cup
Multigrain Flour
Water
10 tsp
Hot Water
Vegetable Oil
2 tsp
Vegetable Oil
or Olive oil
Filling
Unsweetened Cocoa Powder
1 cup
Unsweetened Cocoa Powder
Water
2 Tbsp
Water, room temperature
Nutrition Per Serving
VIEW ALL
Calories
105
Fat
5.4 g
Protein
4.0 g
Carbs
14.7 g
Add to plan
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Multigrain Mooncakes
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author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/

Author's Notes

Makes 10-12 mooncakes.

Mooncakes can be kept in the refrigerator for 3-5 days.
Cooking InstructionsHide images
step 1
To make the mooncake skin, combine Old Fashioned Rolled Oats (2/3 cup), Multigrain Flour (1/2 cup), Vegetable Oil (2 tsp), and Water (10 tsp) together in a boil. Knead well to form a dough and divide in 10-12 small balls.
step 1 To make the mooncake skin, combine Old Fashioned Rolled Oats (2/3 cup), Multigrain Flour (1/2 cup), Vegetable Oil (2 tsp), and Water (10 tsp) together in a boil. Knead well to form a dough and divide in 10-12 small balls.
step 2
Make the filling by combining Unsweetened Cocoa Powder (1 cup), Assorted Nuts (1/2 cup), and Water (2 Tbsp). Knead well and divide into 10-12 small balls.
step 2 Make the filling by combining Unsweetened Cocoa Powder (1 cup), Assorted Nuts (1/2 cup), and Water (2 Tbsp). Knead well and divide into 10-12 small balls.
step 3
Fill the dough with filling and shape using mooncake mold - grease a little oil in the mold before placing it in.
step 3 Fill the dough with filling and shape using mooncake mold - grease a little oil in the mold before placing it in.
step 4
Store the mooncakes in the refrigerator for at least one hour before consuming them. Enjoy!
step 4 Store the mooncakes in the refrigerator for at least one hour before consuming them. Enjoy!
Tags
view more tags
Dairy-Free
Comfort Food
Healthy
Shellfish-Free
Kid-Friendly
Chinese
Vegan
Fall
Vegetarian
No-Bake Dessert
Dessert
Whole Grains
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