Rice Cooker Mooncakes

7 mung bean mooncakes and 14 taro mooncakes
Prep Time
2 hours
Cook Time
25 minutes


Mung Bean Filling:

  • 2 cups mung beans
  • 135g sugar
  • 1 tbsp butter
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1.5 oz shallots, thinly sliced
  • 3.5 oz ground pork
  • 1 tbsp soy sauce
  • 1 tsp cooking wine

Taro Filling:

  • 300g taro, cut into wedges
  • 100g sugar
  • 1 tsp salt
  • 75ml milk
  • 1 tbsp butter

Water Dough (A):

  • 250g all-purpose flour
  • 1 tbsp sugar
  • 65g ghee
  • 120g ice water

Oil Dough (B):

  • 80g cake flour
  • 35g ghee

Oil Dough (C):

  • 80g cake flour
  • 35g ghee
  • 1 tsp purple yam powder


  • red food coloring


To prepare the filling:

  1. Wash and soak mung beans in water for at least 4 hours or overnight. Drain well.
  2. Place the mung beans into the inner pot and add 3 cups of water. Put the taro into the steam tray then place the steam tray into inner pot. Press the White Rice function and begin the cycle.
  3. In a large wok, heat up the oil then stir fry the shallots on medium heat until fragrant and golden brown. Once browned, add the ground pork, soy sauce and cooking wine. Sauté until the ground pork is completely cooked. Remove the pork mixture from heat and set aside.
  4. Once the mung beans are ready and the White Rice function is complete, mash the steamed mung beans until it becomes the consistency of paste.
  5. In the wok, add the mashed mung beans, sugar, butter and salt and sauté on low heat. Pour in the pork mixture and mix well then remove from heat.
  6. Divide the filling into 7 portions and shape into individual balls (around 80g each ball).
  7. Mash steamed taro with a fork until it becomes a smooth paste. We recommend using a food processor to break it down.
  8. Transfer the mashed taro paste to the wok then add milk and sugar. Cook on medium heat, stirring occasionally until the coconut milk and sugar are completely incorporated to the taro paste.
  9. Chill to at least room temperature before moving on. Divide the filling into 14 portions and shape into individual balls (around 40g each ball).

To prepare the dough:

  1. Knead the water dough ingredients (A) and the oil dough ingredients (B, C) separately into a smooth dough by hand. Let them each rest for 30 minutes.
  2. Divide the dough into 14 equal portions for A, and 7 portions for B and C, around 34g for water dough (A) and 18g for oil dough (B).

To wrap mooncakes:

  1. Flatten the water dough (A) and wrap up oil dough (B). Shape into spheres. Continue until all of the dough is used.
  2. Roll the dough spheres into flat rectangular shapes then fold the dough into thirds. Continue with each sphere. Set aside and let them rest for 20 minutes.
  3. To wrap: Use your thumb and index finger to pinch 2 corners together to the center and repeat with the remaining two corners. Roll the skin into round diameter about 5 to 5.5 inch. Place the filling in the center, wrap and seal. Slightly flatten them and arrange onto a baking tray.

To wrap taro mooncake:

  1. Flatten water dough (A) and wrap up oil dough (C). Shape into spheres Continue until all of the dough is used.
  2. Roll into a flat sheet. Roll up the sheet. Repeat one more time. Continue till finish all the dough balls. Set aside and rest for 20 minutes.
  3. After rising, cut each dough into half and roll into round flat sheet.
  4. Wrap each taro filling with one flat round sheet. Place the taro pastry on a baking sheet with the closing end face down.

To bake:

  • Bake in a preheated oven at 340°F for 20-25 minutes. Enjoy!