Traditionally eaten during the Mid-Autumn Festival (中秋節), this popular no-bake mooncake originated in Hong Kong.
Let's start cooking!
Step 1 - Make dough for mooncake skin
- Sift the cooked glutinous rice flour and icing sugar in a mixing bowl.
- Gently rub the shortening into the flour mixture, combining until the mixture resembles coarse bread crumbs.
- Mix in the cold water about 1 Tbsp at a time and add in food coloring or flavor and if desired.
- Knead dough until soft dough forms – you may not need all the water. Set dough aside to rest for 30 minutes.
Use gloves when handling with food dye to prevent hands from staining.
Step 2 - Divide dough and filling
- Divide dough and filling, depending on size of mooncake molds. The ratio should be 1 part dough; 2 parts filling.
More flavors are popping up, with brands offering tom yum, durian and even ice cream mooncakes! Feel free to get creative and experiment with different flavors.
Step 3 - Form mooncake
- Flatten the ball of snow skin into a thin circle.
- Place the ball of filling in the center of the dough and seal the filling with the snowskin dough.
- Put the ball seam-side up into the floured mold and pack it in gently.
- Flip it over onto flat surface.
- Press down hard on the lever of the mooncake mold, so that the mooncake shape is formed and the face plate makes an imprint on the top of the mooncake.
- Then squeeze to release and your mooncake.
- Repeat with remaining dough. Chill for 6 hours before serving.
Plate and serve!
Serve cold and slice into smaller pieces to show off your different fillings.