Happy Mid-Autumn Festival!
The perfect way to celebrate this festival is by spending quality family time in the kitchen making these beautiful mooncakes! This a fun (and extra delicious) activity for everyone to enjoy!
Our black sesame recipe is a modern twist on the traditional Taiwanese mooncake. It’s a healthier version that’s packed with protein and is lower in fats and sugar, allowing you to delight in a few extra bites! The beautiful, flakey crust envelopes a smooth filling that features our earthy and sweet Boost Synergy Coffee Blend! The black sesame in our blend really shines in this treat! You’ll love each and every bite, and trust us, it’s hard to resist the urge to eat them all at once!
The Mid-Autumn Festival, also known as the Lantern Festival or Mooncake Festival, is celebrated by China and the East Asian communities. The festival is celebrated on the 15th day of the 8th lunar month when the brightest, fullest moon is high in the night sky, signifying the end of the autumn harvest. It is a time to reunite with family, and it’s usually done over a huge feast. Other traditions include eating mooncakes, performing lion dances, and lighting lanterns for prosperity and good luck.
RECIPE – Taiwanese Black Sesame Mooncakes – featuring Karviva’s Boost Synergy Coffee Blend
Prep Time: 1 hr 15min
Cook Time: 20 min
Total Time: 1 hr 35 min
Yield: 8 mooncakes
- 4 oz fat-free cream cheese
- 4 oz butter or plant-based butter substitute
- 1 cup all-purpose flour
- 2 tbsp monk fruit sugar
For the Filling:
- ¼ cup KARUNA’S BOOST
- 1 ½ cups chickpeas, cooked and drained
- 2 tbsp oat flour
- ½ cup monk fruit sugar
- 2 tbsp black sesame seeds
- oil spray for pan
- two egg yolks, beaten
- black sesame seeds for topping
- In a large mixing bowl, add in the cream cheese, butter, and sugar. With your hands, start mixing. Add in the flour in thirds and knead until a dough ball forms. The longer you mix, the flakey the crust will be. 10-12 minutes of mixing will get you to the desired consistency.
- Wrap in plastic wrap and leave in the fridge for an hour so the dough can rest and harden.
Make the Filling
- While the dough is resting, make the filling. In a high-speed blender or food processor, process Boost, chickpeas, oat flour, and sugar. The filling should be thick enough to mold, so add more flour if needed. Transfer your filling into a bowl and mix in the black sesame seeds.
- Divide the filling into eight equal pieces and roll into balls. Put aside on a lightly floured surface.
Assemble and Bake
- Preheat the oven to 350°F (180°C). Lightly spray a baking tray with oil.
- On a lightly floured surface, divide the dough into eight equal pieces and roll in balls. Flatten each ball into a circle and place a ball of filling in the middle. Wrap the crust dough around the filling to encase it. Place on the baking tray and repeat for the other pieces.
- Brush the beaten egg yolks on top of each mooncakes and top with a few black sesame seeds. Bake on the bottom rack for 20 minutes. Rotate the pan halfway if you have any significant hot spots.
- Remove for cooling once the tops are golden. Let cool and enjoy!