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Quick & Easy microwave Red Bean Snowskin Mooncakes

Easy Microwave Red Bean Snowskin Mooncakes (Vegan, Gluten-Free)

All Purpose Veggies
5 from 3 votes
Prep Time 10 mins
Cook Time 12 mins
Course Dessert, Snack
Cuisine Chinese
Servings 6 (75g) mooncakes
Calories 201 kcal


Mooncake Dough


Prep the filling*

  • 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.
  • Enjoy!


*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.


Calories: 201kcalCarbohydrates: 46gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 5mgFiber: 2gSugar: 31gCalcium: 13mgIron: 1mgZinc: 1mg***Net Carbs: 44g
Keyword mooncakes
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