Mid-Autumn Festival is around the corner!
Did you know that mooncakes are usually high in calories, sugar and fat? This Pumpkin Agar Agar Mooncake is a healthier alternative for you and your family.
Credits: Dietitian Jowynna Yeo
Print the recipe! Pumpkin Agar Agar Mooncake
Preparation: 10 mins
Cooking: 20 mins
Total: 30 mins
- 80g Organic Australian Pumpkin
- 10g Agar Agar threads
- 400ml water
- 3 tbsp SN Organic Coconut Nectar Sugar
- 1/2 tbsp SN Organic Chia Seeds
- 1 tbsp SN Organic Goji Berries
- In a saucepan, soak agar agar in 300ml water and set aside. This step helps to speed up the cooking process later.
- Remove the skin and chop pumpkin into small chunks. Steam the pumpkin for approximately 10 minutes until soft.
- Once done, add 100ml water to the steamed pumpkin and puree in a blender. Set aside.
- Next, cook agar agar on medium heat until the agar agar threads has dissolved completely.
- Once the agar agar has dissolved, add in the pumpkin puree mix and allow mixture to boil.
- Then, lower the heat and in the toppings (goji berries and chia seeds). Mix well. Allow to cook for another minute before turning the heat off.
- Lastly, transfer the mixture into the jelly moulds. Allow the agar agar to set completely (~1 to 2 hours), then transfer into the fridge. Best enjoyed while cold!
Organic Australian Pumpkin
Using pumpkin provides a natural sweetness and a creamy texture to the agar agar mooncakes. Pumpkin is also packed with vitamins, minerals and antioxidants!
Organic Coconut Nectar Sugar
Coconut nectar sugar provides additional sweetness to the agar agar and a beautiful brown colour, which mimics the colour of traditional baked mooncakes.