In a sturdy microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an) and sweet rice flour until the the bean paste has been well incorporated into the flour.
Add water and whisk until smoooth.
Microwave the mixture for 1 minute
Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mixture so that the cooked and uncooked parts are evenly mixed
Microwave the mixture again, this time for 1 minute
Stir again until all cooked and uncooked parts of the dough are mixed evenly.
Scrape the cooked mooncake dough onto a lightly greased baking pan
Shape the Mooncakes
Cut the glutinous rice dough into 6 pieces using scissors or plastic dough cutter
Fill with prepared sweetened white bean filling.
Fit the filled pieces into a lightly greased mooncake mold** and press into shape. I used a 75 g mooncake mold, but you can also use any mold size you have at home
For the best texture, let cool in the freezer for 20-30 minutes before eating.
Enjoy!
Video
Notes
*You can also use lotus paste, mung bean paste or red bean paste as mooncake fillings.For more ideas on mooncake fillings, check out my ULTIMATE LIST OF SNOW SKIN MOONCAKE FILLINGS post here.**I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
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