A LITTLE NECTAR. A NEW IDEA.
Palmyra mooncakes
A serving idea with palmyra nectar. Adjust sweetness and seasoning to your taste.
Let’s cookIngredients
- 150 g flour · 90 g palmyra syrup · 25 g oil
- 150 g cooked mashed mung beans
- 40 g soft palmyra nectar · 10 g oil
- 1 egg yolk mixed with 1 tsp water
How to make it
- Mix flour, syrup and 25 g oil; rest for 30 minutes. Cook beans with soft nectar and 10 g oil until the filling holds together; cool.
- Divide dough and filling into 6 portions. Wrap and press into a small mooncake mold.
- Bake at 170°C for 10 minutes. Cool for 10 minutes, brush thinly with egg and bake for another 8–12 minutes.
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