pandan with chia
gula melaka coconut

Sept 12, 2017 at 2:18 pm.
Edited by Riri Tan.

flourless mooncakes: now that's interesting. 

Bet you have never heard of flourless mooncakes, hah!

Neither did we, honestly. Until we watched how the Japanese made their pretty little dainty wagashi, traditionally with shiro-an and anko. Intrigued and awed, we set ourselves out to learn more about this technique, where flour is used really sparingly. It was not until we googled 'mooncakes' only we realised that there are other various styles of mooncakes such as the Beijing-style, Suzhou-style, Shanghai-style, and the Hong Kong-style, in which the famous snowskin was invented. After a lot of trial and error, and we mean a lot, we finally settled on using the traditional ingredient that Cantonese-style mooncake uses. Our specially and painstakingly crafted mooncakes are actually a better, healthier upgraded version of your regular snowskin mooncakes. How does it taste like? Better than your snowskin. Lighter than your snowskin.


When I was a kid, I remember looking forward to that very special occasion whereby my siblings and I are allowed to lit candles, role-playing firemen with real fire. Mid-Autumn festival was a really well-celebrated event amongst my neighbourhood back then, with beautiful sights of colourful 'tanglungs' gleaming in the dark. The adults would chatter indistinctly in the patio, accompanied by a pot of Tieguanyin and quartered brown mooncakes, while we immersed ourselves entirely in setting up and not burning our 'tanglungs'.

Having said, neither of us knew what Mid-Autumn Festival actually symbolises, nor why are we celebrating it with mooncakes and lanterns. Some believed in the heart-wrenching tale of Chang'e and Hou Yi, others believed in the





40 grams of coconut oil, or any flavourless oil

40 grams of brown sugar

56 grams of Harmony® Prebiotic

170 grams of shredded coconut

25 grams of gula melaka, in liquid state

40 grams of Harmony® Halvia

5 grams of cornstarch


65 grams of dry lotus seeds

2 pandan leaves

21 grams of Harmony® Prebiotic

20 grams of coconut oil, or any flavourless oil

15 grams of white sugar

5 grams of  Harmony® Dolce



1. To prepare the lotus seeds, soak dry lotus seeds with plenty of water in an air-tight container overnight inside a chiller.

2. Remove the skins, if any. Pry the seeds open gently to remove the greenish cores before usage. 

3. To make the filling, first in a non-stick saucepan, melt coconut oil and brown sugar until well caramelised.

4. Bring down the heat, add in shredded coconut and start stir-frying till brown and fragrant. In a sifting motion, add Harmony® Prebiotic and gula melaka into the coconut mixture, stirring to declump. Add a little water if it is too dry.

5. In a small bowl, mix cornstarch with a small amount of water to form a gummy mixture. Add the mixture into the saucepan. Incorporate well, transfer the coconut mixture into a bowl.

6. Once coconut mixture is slightly cooled, fold in Harmony® Halvia evenly. Measure out balls of 30g and wrap each ball tightly with clingwrap. Store in chiller for later use.

7. To make the skin, boil the pre-soaked lotus seeds in a pot and reduce to simmer until the seeds are really soft, easily mashable with a fork.

8. While the lotus seeds are cooking, wash and chop the pandan leaves into smaller parts. In a blender, blend the chopped pandan leaves with a very little amount of water, just enough to help with the blending.

9. Drain the pandan juice to extract a clear amount of pandan essence. Pandan essence should be concentrated.  

10. Once the lotus seeds are done cooking, drain and blend the drained softened seeds with a little amount of pandan essence. Add in more pandan essence until the desired colour is achieved. Add in prebiotic and blend until a smooth paste is formed.

11. In a non-stick pan, stir-fry the paste over low-heat continuously. Stir-frying should be thorough to make sure that no residue is left to burn. When paste starts to thicken, add in coconut oil part by part, while stirring continously. Add sugar according to taste. Keep stirring patiently until paste resembles a dough, not sticky to touch.

12. Once dough is slightly cooled, measure out balls of 20g and wrap each ball tightly with clingwrap. Store in chiller for later use.

13. To assemble the mooncake dough, unwrap a lotus dough, while keeping the clingwrap underneath. If dough is too tough to work with, knead with hands continuously until dough softens. Shape it back into a ball form.

14. Lay a parchment paper over the ball of dough, flatten the dough gently and evenly with hands. While ensuring the thickness of the centre of the dough is sufficient, around 4mm, spread the dough out slowly in all sides, thinner at the edges, around 2mm. The size of the flattened dough should be able to cover 3/4 of the entire filling.

15. Unwrap the ball of 30g filling next, and place it right at the middle of the flattened dough. With the help of the skin dough’s clingwrap, enclose all sides of the filling with the skin by slowly grabbing all four edges of the clingwrap altogether, meeting at the centre.

16. To cover the top section of filling with the skin, secure and seal the entire ball of filling, plus skin, with clingwrap. With a hand holding at the seal, gently push the thicker overlapping skin in an upward motion to the exposed fillings, really gently and carefully with the other hand. Repeat this procedure until the entire ball is fully covered with the skin.

17. Gently push and tap the thicker skin onto thinner skin to resolve any uneven thickness. Rub the entire ball gently between palms to make sure that all sides are covered evenly and to form a perfect spherical ball. Set aside.

18. Prep a 50 grams mooncake mould. While the frozen filling inside the mooncake dough is still thawing at room temperature, oil a 50 grams spring mould thoroughly, stencil and sides, and evenly with a brush.

19. Remove and excess oil on the mould stencil to create a higher definition pattern. Set aside.

20. When the filling of the dough is thawed and softened, unwrap the dough and place it onto a parchment paper, with the side with thicker skin facing up. Prevent the dough from sticking onto the mould by dabbing the surface and sides thoroughly with oil.

21. Place the mould carefully over the dough, being careful not scrape the sides of the dough with the mould. Cover the dough entirely. If the ball is unable to fit into the mould, rub the sides of the dough gently between palms to form a cylindrical shape.

22. With a hand holding firmly at the base of the mould, push the handle down, pressing the dough with adequate pressure. While the dough is still inside, lift the mould to check if the side pattern of the mould is imprinted on bottom of the dough. The dough should cover the entire base of the mould. Place the mould back down the parchment paper and exert more pressure onto the dough if there are gaps between the dough and the side of the mould.

23. While the one hand is still pushing down the handle, the other hand releases the hold of the mould. Lift the mould up and press the handle all the way down simultaneously, to release the mooncake from the mould.

24. Enjoy after chilling for a bit!




Storing inside an air-tight container can last them up to a week if chilled; more than a month if frozen. Note that the mooncakes should be thawed for a few minutes prior to consuming them, if they are in frozen state.


Harmony® Halvia are USDA and EU certified organic and premium-graded chia seeds. It is super packed with Omega-3 fatty acids, fibre and natural antioxidants. A key ingredient to balance out the Omega-6 with its rich Omega-3 fatty acids profile. Beats inflammation very well too. A super important ingredient to boost the nutritional values of this sweet treat. 

Harmony® Prebiotic is a superior dietary fibre that has a 40% sweetness of white sugar. A great sweetener for diabetics.

Harmony® Dolce is our own sweetener that is 5 times sweeter than white sugar, hence lower in calories. Optional.


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