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Prepare mooncake filling by rolling 1-2 Tablespoons of taro filling into balls. Keep the filling in the freezer until ready to use. Wrapping the filling with the dough later will be so much easier if the filling is pre-frozen.
NOTE: You can also use other mooncake fillings of choice like white bean paste. Check out my ULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!*
Mix almond flour, coconut flour, sugar, melted coconut oil and mashed cooked taro together until smooth
Divide dough into 6 equal pieces
Flatten each piece of dough into a disk, then wrap the prepared filling with the dough
Use a ligtly greased*** mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a 50g mooncake mold, but you can use any mold size you have at home - just be sure to adjust the filling size!
Bake in a preheated 350F oven for 10-12 minutes, or until the tops are lightly browned.
For the best texture, store these mooncakes inside an airtight container and chill overnight in the fridge. The mooncakes actually taste better the day after.