Easiest Mooncake Recipe (No Baking)

By Souped Up Recipes · 40 min

Ingredients

Instructions

1. Put the eggs, coconut milk, sugar and cake flour in a nonstick pot and mix until smooth, sieving if needed.
2. Add the butter and shredded coconut, then stir constantly over medium-low heat for 6-10 minutes until the mixture is a bit solid. Move it to a bowl and let it cool to lukewarm.
3. Divide the filling into 16 pieces of 20 g each, roll into balls, and chill in the fridge for 1 hour or until cold.
4. In a heat-proof bowl, mix the sugar, glutinous rice flour, rice flour, wheat starch and coconut milk until smooth.
5. Cover with a microwave-safe lid and microwave on high for 1.5 minutes, then 1 minute, then 30 seconds, stirring between each round, until the mixture is a dough with no running liquid. Alternatively, steam for 30 minutes.
6. Chill the dough until lukewarm, then knead in the matcha powder until evenly combined.
7. Divide the dough into 16 pieces of 20 g each, roll into smooth balls, and cover so they do not dry out.
8. Flatten each dough ball between two sheets of parchment with a rolling pin into a round, even wrapper, then wrap a coconut filling ball in it.
9. Microwave 2 tbsp glutinous rice flour on full power for 30 seconds, or toast it in a non-stick pan over medium-low heat for a couple of minutes, to make the dusting flour.
10. Dust a wrapped mooncake with a little of the cooked flour, shape it into a cuboid, press it into the mold on a clean board with steady pressure, then release it.

Summarized from Souped Up Recipes's video. Watch it for the details.

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