Healthy Taro Oatmeal Mooncakes with Pork Floss
Tired of traditional mooncakes? This year, I’m sharing a healthier, no-bake twist: Oatmeal Mooncakes! These gorgeous treats feature a soft, pliable skin made from steamed taro and blended oatmeal, wrapped around a luscious sweet taro filling with a surprise savory center of pork floss. The natural purple hue from purple yam powder makes them as beautiful as they are delicious—a modern take on a classic festival dessert that’s both gluten-friendly and incredibly satisfying.
Why You’ll Love This Recipe
- Healthier Skin: Replacing some traditional glutinous rice flour with oatmeal adds fiber and a delightful texture.
- No Baking Required: Everything is steamed and assembled—no oven needed!
- Sweet & Savory: The combination of sweet taro and umami pork floss is unexpectedly addictive.
- Naturally Colored: Purple yam powder gives a vibrant, Instagram-worthy color without artificial dyes.
- Perfect for Mid-Autumn Festival: A unique, modern treat to impress your family and friends.
Key Ingredients for Oatmeal Mooncakes
Oatmeal Mooncake Skin
- Taro: Provides a naturally sweet, creamy base for the dough.
- Oatmeal (blended into powder): Creates a tender, slightly chewy skin and adds a healthy twist.
- Purple Yam Powder: For that beautiful, natural lavender color and a subtle earthy flavor.
- Sugar: Just a touch to sweeten the skin.
Mooncake Filling
- Taro: The main star for the creamy, sweet filling.
- Purple Yam Powder: Enhances the color and flavor of the filling.
- Milk: Adds creaminess and helps achieve a smooth puree.
- Unsalted Butter: Cooked with the taro to create a rich, non-stick filling.
- Pork Floss (Rousong): Adds a savory, salty, and fluffy texture contrast that is absolutely delicious.
Step-by-Step Instructions
1. Prepare the Taro & Ube
Wash, peel, and chop the taro (and ube/purple yam, if using) into small pieces. Place in separate bowls and steam for 10-20 minutes, or until completely soft and easily pierced with a fork.
2. Make the Oatmeal Powder
While the taro is steaming, add the oatmeal to a food processor. Blend until it reaches a fine powder consistency for a smooth skin, or leave it slightly coarse for a bit of chew.
3. Make the Mooncake Skin Dough
To the food processor, add 150g of steamed taro, the oatmeal powder, purple yam powder, and sugar. Pulse until a smooth dough forms.
- Pro Tip: Wear gloves when handling! The dough should be pliable and not sticky. If it’s too dry, add milk, 1 tsp at a time. If too sticky, add a bit more oatmeal powder.
- Divide the dough into 10 equal pieces (about 25g each). Roll into balls, place on a plate, and cover tightly with plastic wrap to prevent drying.
4. Make the Taro Filling
In the same food processor, add 250g of steamed taro, sugar, milk, and purple yam powder. Puree until your desired consistency is reached—perfectly smooth or slightly chunky for texture.
- Heat a non-stick pan over medium heat. Add the taro puree and unsalted butter.
- Stir constantly, cooking until the mixture thickens into a cohesive, non-stick paste that pulls away from the sides of the pan (this requires patience!).
- Transfer the filling to a bowl and let it cool slightly. Divide into 10 equal pieces (about 25g each).
- Flatten each filling ball, place 2g of pork floss in the center, and seal it inside. Re-roll into a smooth ball. Cover with plastic wrap.
5. Assemble the Mooncakes
- Take one portion of the oatmeal skin dough. Gently flatten it into a disk, making the edges thinner than the center.
- Place one filled ball in the center. Carefully wrap the skin around the filling, pinching the edges to seal.
- Roll the assembled mooncake between your gloved palms to form a smooth, seamless ball.
- Lightly coat the ball in cooked glutinous rice flour and tap off the excess.
- Press the floured ball into a mooncake mold to imprint the design. Gently push to release.
Serving & Storage
- These mooncakes are ready to serve immediately and do not require any resting time.
- Store them in an airtight container in the refrigerator for up to 3 days.
- For the best texture, let them sit at room temperature for 10-15 minutes before serving.
Additional Tips
- Consistency is Key: If your skin dough is too wet, the mooncake will stick to the mold. If it’s too dry, it will crack. Adjust with tiny amounts of milk or oatmeal powder.
- Don’t Rush the Filling: Stirring the filling over medium heat until it becomes a dry paste is crucial. If it’s too wet, the mooncakes will be messy and difficult to shape.
- Mold Success: Always dust the mold with cooked glutinous rice flour before pressing to ensure a clean release and a sharp design.
Healthy Taro Oatmeal Mooncakes with Pork Floss Filling
Try this easy no-bake oatmeal mooncake recipe! These healthier mooncakes feature a soft, naturally purple taro-oatmeal skin wrapped around a sweet taro and savory pork floss filling. Perfect for Mid-Autumn Festival, this modern twist is gluten-friendly and requires no baking.
Equipment
- Plastic wrap
- Peeler
Ingredients
- 400 g taro can sub with 100g purple yam
Oatmeal Mooncake Skin
- 150 g steamed taro
- 1 tbsp purple yam powder if not using purple yam
- 70 g oatmeal blended into a fine powder
- 1 tsp sugar
- 1-2 tsp milk optional; if needed for dough consistency
Mooncake Filling
- 250 g steamed taro
- 1 tbsp purple yam powder if not using purple yam
- 15 g sugar
- 50 g milk
- 20 g unsalted butter
- 20 g pork floss
Instructions
Prepare & Steam the Taro
- Steam peeled, chopped taro and purple yam (if using) until fork-tender (20-25 mins).400 g taro
- Blend oatmeal into a fine powder using a food processor.
Make the Mooncake Skin Dough
- In a food processor, combine 150g steamed taro, oatmeal powder, purple yam powder (skip if purple yam is used), and sugar. Pulse until a smooth dough forms. If too dry, add milk 1 tsp at a time.150 g steamed taro, 1 tbsp purple yam powder, 70 g oatmeal, 1 tsp sugar, 1-2 tsp milk
- Divide the dough into 10 equal pieces (about 25g each). Roll into balls, place on a plate, and cover tightly with plastic wrap.
Prepare the Filling
- In the same food processor, combine 250g of steamed taro, sugar, milk, and purple yam powder.250 g steamed taro, 15 g sugar, 50 g milk, 1 tbsp purple yam powder
- Transfer to a non-stick pan. Add unsalted butter and cook over medium heat, stirring constantly, until a non-stick dough forms (~5-7 mins).
- Let the filling cool slightly. Divide into 10 equal pieces (about 25g each).
- Flatten each ball, place 2g of pork floss in the center, and seal it inside. Re-roll into a smooth ball. Cover with plastic wrap.
Assemble the Mooncakes
- Take one ball of skin dough and gently flatten it into a disk, making the edges thinner than the center.
- Place one filled ball in the center of the disk.
- Carefully wrap the skin around the filling, pinching the edges to seal completely.
- Roll the assembled mooncake between your palms to form a smooth, seamless ball.
- Lightly coat in cooked glutinous rice flour. Dust the mooncake mold, insert the ball, and press to form the design.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
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