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Rice Cooker Mooncakes

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

Aroma® 20-Cup (Cooked) Rice & Grain Multicooker ARC-5200SB (Also on Amazon)

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Ingredients

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

Optional:

  • red food coloring

Directions

  1. Prepare the Filling:
    • Wash and soak mung beans in water for at least 4 hours or overnight. Drain well.
    • Cook mung beans in the inner pot using the White Rice function along with 3 cups of water. Steam taro in the steam tray during the cycle.
    • In a wok, stir-fry shallots in oil until golden brown. Add ground pork, soy sauce, and cooking wine. Cook until pork is cooked. Set aside.
    • Mash the steamed mung beans into a paste. Combine with sugar, butter, salt, and pork mixture. Mix well. Shape into 7 portions.
    • Mash steamed taro and cook with milk and sugar until smooth. Chill and shape into 14 portions.
  2. Prepare the Dough:
    • Knead water dough (A) and oil dough (B, C) separately into smooth dough. Rest for 30 minutes.
    • Divide dough into portions for water dough (A) and oil dough (B, C).
  3. Wrap Mooncakes:
    • Flatten water dough (A) and wrap with oil dough (B). Shape into spheres and let rest for 20 minutes.
    • Roll dough spheres into flat rectangles, fold into thirds, and rest for 20 minutes.
    • Flatten each piece, wrap mung bean filling, and seal. Flatten and arrange on a baking tray.
  4. Wrap Taro Mooncakes:
    • Flatten water dough (A) and wrap with oil dough (C). Shape into spheres and let rest for 20 minutes.
    • Roll into flat sheets, roll up, and rest for 20 minutes.
    • Cut and roll dough into round sheets. Wrap each taro filling.
  5. Bake:
    • Preheat oven to 340°F (170°C).
    • Bake mooncakes for 20-25 minutes.

Enjoy your homemade mooncakes!

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