Main Ingredients

Sticky Rice Flour 35g, Starch 20g

Supplementary Ingredients

Mung Bean Paste

Seasoning

Coconut Flour 15g, Milk 185g, Powdered Sugar 50g, Salt Grease 20ml

Steps for Baking Sticky Rice Flour Cake 1

Put the Milk, Powdered Sugar, and Salt Grease into a bowl and mix well. Mix well

Step 2

Mix glutinous rice flour, sticky rice flour, clarified noodles, coconut flour (just for flavor, it's okay if you don't have any), pour it into the milk mixture and mix well

Step 3

Leave the batter to stand for 30 minutes, and then put it into a steamer and steam it for about 15-20 minutes. Stir the steamed batter well and let it cool

Step 4

Stir-fry the appropriate amount of glutinous rice flour in a clean pan until it is lightly browned and doesn't smell like raw flour, then let it cool. The fried glutinous rice flour is cake flour, which will be used when making mooncakes

Step 5

Sprinkle a moderate amount of cake flour on your hands and the board to prevent it from staining your hands. Divide the cooled piecrust into 40 grams, and put in about 30 grams of the bean paste filling

Step 6

Push the piecrust upward slowly until it is completely wrapped in the bean paste filling

Step 7

Push the piecrust up slowly until it is completely wrapped in bean paste filling

Step 7

Please note that it will not be wrapped in bean paste. >Step 7

Place the filled dough into the mooncake mold and press it down

Step 8

Knock lightly on all sides of the mooncake mold, and then snap out the mooncake at the end.