Doggy Mooncakes
I had so much fun making these mooncakes. Watching them come out of the press with their beautiful patterns is so satisfying.
The egg yolks in the carton of eggs I got were like golden full moons, too.
These use only 4 ingredients and are a beautiful treat for your pup (or you?).
Happy mooncake making!
Ingredients
Egg yolks
1 small-medium orange sweet potato (pumpkin or squash works too)
1 small-medium purple sweet potato
Oat flour
Coconut oil
Directions
Bake the egg yolks
Separate egg yolks from whites (one for each mooncake, so use as many as you like) and bake them on a lined tray at 315°F for about 10-15 minutes. Check on them often. As soon as they turn solid, take them out and set aside.
Make the outer layer
Peel and boil your sweet potatoes until fork tender. Strain and let cool slightly.
In a large bowl, add the sweet potato that you’re using as the outer layer (I used orange). Slowly add in 1/4 cup of oat flour at a time and mix, until a dough forms. No exact measurements here as it will depend on the size of sweet potato and the wetness.
When you have a dough that you can shape with your hands without much sticking, set aside.
Fill and press
Preheat oven to 325°F.
Take the other color of sweet potato (I used purple) and mash it up. This is the filling and will just be potato, no flour.
Before you start shaping, take into account the size of your mooncake molds. You need the ball to be able to fit snugly in it.
Wrap an egg yolk in the mashed potato (filling) and form a ball.
Then, wrap it again in the potato dough (outer layer).
Grease them generously with coconut oil before pressing into mooncakes with the mold.
Bake for 20-25 minutes. (This is to cook the oat flour layer.)
Cool before serving. Store in the fridge for 3 days max.
