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Celebrate the Mid-Autumn Moon Festival with a traditional dessert! These quick and easy mooncakes are fun to make with the whole family.

Yield:
4
Prep time:
20 minutes
Cook time:
10 minutes
Photo of No-bake Mooncakes

Recipe by BC Dairy Association

Equipment

  • wooden spoon
  • mixing bowls
  • measuring cups and spoons
  • mooncake moulds and stamps or mini muffin cups and cookie stamps

Ingredients

  • 100 g cooked glutinous rice flour (gao fen), approximately
  • 1/3 cup (75 mL) icing sugar
  • 1 tbsp (15 mL) coconut oil or shortening
  • 1/4 cup (60 mL) cold water
  • 6 drops each purple and green liquid food colouring or gel
  • Lotus/red bean paste, for filling
  • 4 cups (1 L) milk, for serving

Instructions

  1. Mix together flour and icing sugar; work coconut oil into flour mixture using fingertips. Stir in 1/4 cup (60 mL) water; knead until dough comes together into ball; divide dough in half. Knead purple food colouring into one portion of dough and knead green food colouring into remaining portion.

  1. Using floured hands, roll 2 tbsp (30 mL) of dough into 4-inch (10 cm) round, about 1/8-inch (2.5 mm) thick. Repeat with remaining dough. Roll 2 tbsp (30 mL) bean paste into ball; place in centre of 1 round; wrap and seal to enclose filling, then roll into ball. Repeat with remaining bean paste.

  1. Press each ball into mooncake moulds; press with mooncake stamps. Alternatively, press into mini muffin cups to mould into mooncake shape; press with cookie stamps. Serve mooncakes with glass of milk. 

Tip: If desired, omit food colouring and make mooncakes with plain

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