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 |
Equipment
| wooden spoon | ||
| mixing bowls | ||
| measuring cups and spoons | ||
| mooncake moulds and stamps or mini muffin cups and cookie stamps |
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.