A fragrantly rich mildly spiced laksa sauce is slow cooked to perfection with coconut cream, straw mushrooms, tofu puffs and knotted konjac noodles to form a savoury chewy melody of umami and mild heat, enveloped in a thin QQ mochi outer skin made with sugar-free kombucha, then topped to perfection with a slice of tangy calamasi. Savoury satisfaction at its best!
Akin to rice dumplings, served warm, these mini mooncake doubles up as a light “one dish meal” or as a perfect snack.
Store chilled for up to 2 days. Note: For extra sauce, place sauce bottle in a cup of half-filled hot water for 10mins. When warmed to touch, remove from cup and shake sauce bottle to mix content evenly. Squeeze sauce on top or into the center of the mooncake. Mooncake can also be consumed warm, microwave for 25 seconds for best experience. Once sauce and mooncake are warmed up/defrosted, consume immediately.
All our mooncake are suitable for vegans and vegetarians (does not contains alliums). They contain wheat, gluten, peanuts and nuts sources.
For diabetics, please consume sugar-free mooncake in moderation and accordingly to 1 serving size (1 piece) as they still contain calories.
Skin: Glutinous Rice Flour Rice Flour Wheat Starch Allulose Canola Oil Rice Milk Ginger Lemon Kombucha Dried Laksa Leaf
Filling: Straw Mushroom in a Can Cooked Potatoes Glutinous Rice Flour Fried Tofu Puffs Salt Laksa Sauce Wheat Starch Vegetarian Laksa Paste Coconut Cream Water Tied Knot Konjac Noodles