|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|
|measuring cups and spoons|
|mooncake moulds and stamps or mini muffin cups and cookie stamps|
- 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.