Celebrate the Mid-Autumn Moon Festival with a traditional dessert! These quick and easy mooncakes are fun to make with the whole family.
- wooden spoon
- mixing bowls
- measuring cups and spoons
- mooncake moulds and stamps or mini muffin cups and cookie stamps
- 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
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.
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.
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