Mid-Autumn Festival will be upon us soon. What better way to celebrate the occasion than to enjoy some mooncakes and tea (non-caffeinated) together with our furry pals?
Here’s an easy DIY doggie mooncake recipe that I’d like to share today. In this recipe, I featured two flavours – salmon pumpkin and cheesy chicken. Feel free to customise the mooncakes with your furkid’s favourite fillings. Think other proteins, different seasonings, chopped up meat jerkies, fruit puree or even durian if you’re feeling indulgent.
- 350g Sweet potatoes
- 50g Pumpkin
- 80g Salmon
- 80g Chicken fillet
- Mozzerella cheese
- Mooncake mould
- Weighing scale
Makes approximately 10 mini mooncakes. To be consumed as a treat or as part of a balanced diet.
Step by step instructions
- Peel and wash the sweet potatoes. Cut into cubes.
- Wash and de-skin the pumpkin. Cut into cubes.
- Steam the sweet potatoes and pumpkin on high heat for around 15 minutes, till soft. Alternatively you may choose to boil them.
- Remove from heat and mash them separately. Set aside for use later. The sweet potato would be your mooncake ‘skin’.
- Pan fry the salmon and chicken fillet till fully cooked. Add a drizzle of coconut oil for added fragrance (optional). You may also choose to boil or bake the proteins.
- Chop the salmon and chicken into smaller pieces. These will be your mooncake filling.
- Weigh out the ingredients according to the volume of your mooncake mould. The skin to filling ratio is approximately 3:1. For a 40g mooncake, I used 30g of sweet potatoes for the ‘skin’ and 10g of salmon and pumpkin combined. Likewise for the other flavour, I used 10g of chicken and cheese combined.
- Flatten the sweet potato into a disc shape with your palm. Place the filling in the middle of the ‘skin’ and carefully wrap it up. Shape into a compact ball. If there are cracks or the filling is spilling out, reduce the amount of filling slightly.
- Shape the mooncake using your preferred mooncake mould and you’re done!
- You may use other types of sweet potatoes for the ‘skin’ – the orange or yellow ones. Regular potatoes work as well. For more colour variants, you may also colour the potatoes with natural food colourings eg. beets for red, turmeric for mustard, spinach juice for green etc.
- Pumpkin tend to be more moist and sticky when mashed, hence it’s not suitable to be used as the ‘skin’. You can try mixing in some flour if you prefer to use pumpkin for the ‘skin’.
- I used the old-school wooden mooncake mould which takes a little more effort to get the mooncakes out. You may brush the mould with a little bit of oil or dust with some flour to make the removal easier. The plunger style type of mould would be more convenient.
- Less is more when it comes to the fillings. The sweet potato ‘skin’ is drier, more crumbly and less stretchy compared to a real dough. You may find it challenging to form a compact ball if you put too much fillings in.
Ending off with a quick visual summary of the recipe.
If you have tried and enjoyed our recipe, tag us on IG @duojipoodle. We would love to see your creations!
Until our next post!