Prepare mooncake filling by rolling about 1-2 Tablespoons of sweetened bean paste filling into balls. Set aside.
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 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 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.
*You can use any mooncake fillings of choice, like lotus paste, nuts, sweetened bean paste, or even mashed sweet potato**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.