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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