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Mooncake Fest

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Celebrate Lunar New Year in style with these irresistible mooncake-inspired treats!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

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Recipe 1/7

Cookie Dough Brownie Mooncake

45 Minutes

Easy

5 Servings

Ingredients:

1 tube cookie dough
¾ cup all-purpose flour
1 pack cosmic brownies

Directions:

Preheat your oven to 325°F.
Remove cookie dough from the tube and add ½ cup of flour.
Divide dough into 5 medium sized balls. Spread out and place brownies in the middle of the dough and wrap it.
Place inside a mooncake press and stamp the design.
Bake for 20-25 minutes, until the top is golden brown. Serve and enjoy!

Recipe 2/7

Rice Crystal Mooncake

40 Minutes

Easy

10 Servings

Ingredients:

For the mooncake:
1 cup leftover steamed rice
½ cup potato starch
¾ cup tapioca flour
¼ cup warm water
1 tsp honey
Cornstarch
For the filling:
1 mango pureé
2 Tbsp sugar
2 Tbsp rice flour

Directions:

For the mooncake: Place rice inside food processor and grind. Slowly add the potato starch, honey and water, and mix until you get a smooth dough.
For the filling: Whisk together mango pureé with the sugar and rice flour. Mix well and microwave for 30 second intervals until the dough is slightly stretchy.
Cut the cooked dough in six, roll it out and fill it with mango. Dip in cornstarch and place inside a mooncake press to shape them.
Steam in your Bella x So Yummy Rice Cooker for 20 minutes. Turn off the rice cooker and let cool for an extra 10 minutes. Serve and enjoy!

Recipe 3/7

Jelly Mooncake

1 Hour 30 Minutes

Easy

6 Servings

Ingredients:

3 packets (21 g) + 1 packet (7 g) of gelatin powder, divided
1 ½ C warm water
½ C granulated sugar
1 tsp flavor extract, of your choice
2 slices melon
¼ C strawberries, cubed
¼ C green grapes, sliced
¼ C blueberries
½ C coconut milk

Directions:

Place the 3 packs of gelatin in a measuring cup and hydrate with 6 times its weight in water. Once stiff, add to the 1 ½ cup of warm water and mix well. Add the flavor extract.
Use the cookie cutters to give shape to the melon slices. Fill silicone mooncake molds with the fruits and add the clear gelatin until it fills ¾ of the mold. Refrigerate.
Hydrate the remaining packet of gelatin. In a saucepan, heat the coconut milk and add the gelatin. Let cool slightly and add to the top silicone mold. Let set.
Unmold and enjoy your jelly mooncakes!

Recipe 4/7

Fried Lotus Mooncake

30 Minutes

Medium

10 Servings

Ingredients:

For the filling:
1 C shredded coconut
1 Tbsp butter
2 Tbsp powdered sugar
1 egg yolk
For the water dough:
1 Tbsp butter
1 Tbsp sugar
¼ C (40 ml) water
¾ C all-purpose flour
Red food coloring
For the butter dough:
2 ½ Tbsp butter
100 g all-purpose flour
Oil, for frying

Directions:

For the filling: Mix all filling ingredients in a bowl. Make into 10 small balls, cover with plastic wrap and refrigerate.
For the water dough: Combine all ingredients in a stand mixer with the hook attachment and knead until a soft dough forms. Divide into 10 balls, cover, and let rest for 20 minutes.
For the butter dough: Combine all ingredients and knead until smooth. Divide in 10 balls and cover.
Roll out one of the water dough balls. Place one of the butter dough balls inside and wrap it up. Roll out again and fold it twice so that both ends meet in the middle.
Let rest for 15 minutes and repeat the process two more times. Flatten into a circle shape and fill with coconut filling and wrap it up.
Make cuts along the ball to make it “bloom,” making sure the center part of the ball gets a deeper cut than the sides, and making sure the cuts don’t make their way to the bottom.
Fry in oil, basting it so that it blooms evenly.

Recipe 5/7

Mochi Ice Cream Mooncake

1 Hour 10 Minutes

Easy

8 Servings

Ingredients:

1 cup glutinous rice flour, plus extra
¼ cup cornstarch
⅓ cup sugar
½ cup coconut milk
20 g butter
2 Tbsp matcha powder
4 mini ice cream pints

Directions:

Use a knife to cut the small ice cream pint into slices and freeze.
Mix the rest of the ingredients, except for the matcha. in a bowl until there are no lumps left in the mixture. Divide dough in two balls and mix in matcha powder to one of them. Cover with plastic and punch some holes in it.
Microwave the dough in 30 second intervals, mixing each time. Once the dough is stretchy and doesn’t stick anymore, it’s ready.
Place on a lightly rice-flour dusted surface and knead. Make both colored doughs into strips and wrap together. Keep kneading to make your dough marbled. Divide into 8 balls.
Flatten one of the balls, place the ice cream slice inside and close. Cover in cornstarch and place inside mooncake press, then unmold.
Freeze for at least an hour, then your mochi mooncakes will be ready to enjoy!

Recipe 6/7

Thousand Layer Mooncake

1 Hour 10 Minutes

Easy

8 Servings

Ingredients:

For the water dough:
1 cup all-purpose flour
2 Tbsp powdered sugar
¼ cup shortening
¼ cup water
For the oil dough:
⅔ cup all-purpose flour
½ cup shortening
Food coloring, of your choice
Black sesame paste

Directions:

Preheat oven to 325°F.
For the water dough: Mix all ingredients and knead until smooth. Cover with wrap and let rest for 30 minutes.
For oil dough: Mix flour and shortening together and knead until smooth. Divide dough into four equal parts and tint each portion a different color.
Roll out water dough and place the four pieces of colored dough inside. Wrap them, and roll out dough. Make into a roll and spread out again. Make into a roll a second time and slice it into three circles.
Flatten the circles and fill with black sesame paste. Wrap the dough around the filling, and place on a sheet tray.
Bake for 25 minutes.

Recipe 7/7

Giant Mooncake

3 Hours

Medium

6 Servings

Ingredients:

For the dough:
1 ¾ C all-purpose flour
½ C corn syrup
⅓ C peanut oil
2 tsp water
For the nut paste:
1 C mixed nuts and seeds
¼ C honey
1 Tbsp sesame oil
1 tsp sugar
½ C glutinous rice flour
1 Tbsp water
⅛ tsp salt
For the cured yolks:
6 egg yolks
2 C salt, divided
Cornstarch
Egg wash

Directions:

Preheat oven to 350°F.
To make the dough: Combine all the wet ingredients and mix well, then add flour in batches. Cover with plastic wrap while you prepare the nut filling.
To make the filling: Toast nuts in a pan and mix together. Place in a food processor and grind until you get a slightly coarse texture. Mix the rest of the ingredients for the filling in a bowl and add the nuts.
To make the cured yolks: Pour 1 cup of salt over a flat container and make small holes where the yolks will go. Place the yolks in the divots and gently cover with the remaining salt. Let cure for at least 3 hours.
To assemble the mooncake, roll out half the dough into a circle. Place a large circle of nut paste on top, make dents and place the yolks. Cover yolks with extra nut paste. Use the other half of the dough to cover everything and join the edges with the edges of the bottom dough. Lightly dust with cornstarch.
Place inside a 6” mooncake mold.
Mist the top of the mooncake with water and bake for 10 minutes. Let cool for 15 minutes. It’s normal for the cake to be slightly pale at this point.
Brush surface with egg wash and place back in the oven for 10 more minutes until top is golden. Let cool and slice it up!

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