No-bake Mooncakes - BC Dairy

For BC dairy farmers

For health professionals

For schools and educators

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

Directions

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 dough.