Adam Liaw's delicious no-bake mooncakes

red bean paste

🥗Healthier: black sesame paste

💰Cheaper: sweetened adzuki beans

Black sesame paste offers a different flavor profile while maintaining creaminess.

lotus seed paste

🥗Healthier: almond paste

💰Cheaper: sweetened ground almonds

Almond paste is more accessible and can mimic the texture.

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

Sift together icing sugar, glutinous rice flour, and cornstarch in a bowl.

In a separate bowl, whisk together vegetable oil, milk, and condensed milk.

Combine the wet and dry ingredients, mixing until somewhat smooth.

Microwave the mixture for 1 minute, then stir to cook evenly.

Microwave for another minute until the mixture solidifies around the edges.

Let the mixture cool slightly before kneading to avoid burns.

Cover the mixture with plastic wrap and a tea towel to keep it warm.

Prepare the custard filling by melting butter and whisking in egg yolks and condensed milk over low heat until it thickens.

Sift in icing sugar and cornstarch to the custard mixture and stir until solidified.

Cut the mooncake dough into quarters for different colors, adding food coloring as desired.

Take a portion of dough and wrap it around a spoonful of red bean paste or custard filling.

Press the filled dough into a mooncake mold to shape it.

If you don't have a mold, shape the mooncakes by hand and use a cookie cutter for patterns.

Unmold the mooncake carefully and repeat with the remaining dough and filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens