In a microwaveable glass bowl (like Pyrex), mix the mung bean paste and sweet rice flour until the mung bean 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 briefly, and pour the cooked glutinous rice dough onto a lightly greased baking pan
Shape the Mooncakes
Cut the glutinous rice dough into 6-7 pieces using scissors
Fill with prepared sweetened mung 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.
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