- 100 g roasted glutinous rice flour (see note)
- 90 g icing sugar
- 30 g shortening
- approx 50g cold water
- fillings of your choice (see note)
- food coloring
- Sift the flour and icing sugar in a mixing bowl. Gently rub the shortening into the flour mixture, combining until the mixture resembles coarse breadcrumbs.
- If using food coloring, add just a few drops into the cold water. Mix in the cold water, 1 tbsp at a time, and knead dough until soft dough forms. Do not add all the water at once. You may need slightly less water or slightly more. It's best to knead the dough with your hands until it comes together. The dough should be soft and malleable.
- Divide dough, depending on the size of mooncake molds. The ratio should be 1 part dough, 2 parts filling. So for a 75-gram mooncake mold, you would weigh out 25 grams of dough and 50 grams of filling.
- Take one of your divided dough sections and roll into a ball. Flatten ball with palm of your hand. Roll out dough on a pastry board until you get a thin circle. Roll divided filling into a ball. Place the ball of filling in the center of the dough and seal the filling with the dough. If there are any holes in your dough, make sure to smooth them out.
Place your dough ball into the mooncake mold. Flip it over onto a flat surface. Press down on the lever hard so that the mooncake shape is formed and the face plate makes an imprint. Then squeeze to release and mooncake. Repeat with remaining dough. Chill the mooncakes for 6 hours before serving. Keep uneaten ones in the fridge. Tip: if you want a slightly chewier skin, you can steam them first and let cool before serving.
- If you can't find roasted glutinous flour at the store, you can make your own using my Roasted Rice Flour recipe.
- I used two types of filling: a pre-made taro and a pre-made lotus paste from Ranch 99, which you can find in the refrigerated section.