These delightful no-bake mooncakes are a modern take on a traditional Mid-Autumn Festival treat. They feature a soft, pliable skin made from glutinous rice flour, enveloping a rich, sweet homemade red bean paste filling. Ideal for celebrating without the oven, they offer a chewy texture and a satisfying taste.
Easy No-Bake Mooncakes
These delightful no-bake mooncakes are a modern take on a traditional Mid-Autumn Festival treat. They feature a soft, pliable skin made from glutinous rice flour, enveloping a rich, sweet homemade red bean paste filling. Ideal for celebrating without the oven, they offer a chewy texture and a satisfying taste.
Ingredients
- 1 cup red beans soaked overnight
- 3 cups water
- 0.5 cup sugar or to taste
- 2 tbsp vegetable oil
- 1 cup glutinous rice flour
- 0.25 cup wheat starch
- 0.5 cup powdered sugar
- 0.5 cup cold water
- 2 tbsp shortening melted or vegetable oil
- 1 tbsp milk powder optional
Instructions
- For Red Bean Paste: Rinse soaked red beans. In a pot, combine red beans and 3 cups water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours until very soft. Drain excess water, then mash beans until smooth. Stir in sugar and vegetable oil. Cook over medium-low heat, stirring constantly, until the paste thickens and pulls away from the sides of the pot. Let cool completely.
- Once cooled, divide red bean paste into 15-20 gram balls, depending on your mooncake mold size.
- For Mooncake Skin: In a bowl, whisk together glutinous rice flour, wheat starch, powdered sugar, and milk powder (if using). Gradually add cold water and melted shortening/oil, mixing until a soft, pliable dough forms. Knead lightly for 5 minutes until smooth.
- Divide dough into balls, each weighing 25-30 grams, or slightly more than your filling balls. Flatten one dough ball into a disk. Place a red bean paste ball in the center. Carefully wrap the dough around the filling, sealing completely. Ensure there are no cracks.
- Lightly dust a mooncake mold with glutinous rice flour. Place the filled dough ball into the mold. Press down firmly to create the mooncake shape. Gently release the mooncake from the mold.
- Repeat with remaining dough and filling. Arrange mooncakes on a plate. Cover and chill in the refrigerator for at least 1-2 hours before serving for best texture.
Notes
For best results, chill mooncakes for at least 1-2 hours before serving. You can also vary the filling with lotus seed paste or taro paste. Dust with a little more glutinous rice flour before pressing into molds to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days.
