Easy, no-bake mooncakes
Prep Time
20 mins
Cook Time
10 mins
30 mins


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


  1. 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.
  2. 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.
  3. 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.