Easy Microwave Red Bean Snow Skin Mooncakes (Vegan, Gluten-Free)
Equipment
Ingredients
Snowskin Mooncake Dough
- 150 g sweetened red bean paste (koshi an)
- 50 g mochiko flour, sweet rice or glutinous rice flour
- 57 g water
Mooncake Filling
- 300 g sweetened red bean paste (koshi an) , or other mooncake fillings of choice like mung bean paste. Check out my ULTIMATE LIST OF SNOW SKIN MOONCAKE FILLINGS post for more ideas!*
Instructions
Prep the filling (read note* for alternatives)
- Prepare mooncake filling by rolling about 1-2 Tablespoons of sweetened bean paste filling into balls. Set aside.
- NOTE: You can also use other mooncake fillings of choice like white bean paste. Check out my ULTIMATE LIST OF SNOW SKIN MOONCAKE FILLINGS post for more ideas!*
Make the Mooncake Skin
- In a microwaveable glass bowl (like Pyrex), mix the sweetened red bean paste (koshi an) and sweet rice flour until the koshi an has been well incorporated into the flour.
- Add water and whisk until smooth.
- 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 briefly, and pour the cooked glutinous rice dough onto a lightly greased baking pan
Shape the Mooncakes
- Cut the glutinous rice dough into 6 pieces using scissors
- Fill with prepared sweetened red 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!
Notes
*You can also use lotus paste, white bean paste, or mung 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.
PLEASE NOTE: This snowskin mooncake recipe is based on my original shortcut snowskin mooncake recipe (link here) and does not adhere to most traditional recipes, where the mooncake dough is made using cooked glutinous rice flour, icing sugar, shortening and water. While this recipe may differ from the traditional preparation, it still produces delicious and unique mooncakes that are perfect for anyone looking to try something new. It's also less time-consuming and simpler.
Nutrition
Calories: 201kcalCarbohydrates: 46gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 5mgFiber: 2gSugar: 31gCalcium: 13mgIron: 1mgZinc: 1mg***Net Carbs: 44g
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