Easiest Mooncake Recipe (No Baking)

Coconut snowy mooncake (椰蓉冰皮月饼) is the easiest mooncake recipe. The classic coconut filling is creamy and rich. The wrapper is soft and gooey, with a hint of matcha flavor. These little treats are addictively delicious.

INGREDIENTS FOR THE FILLING (16 mooncakes)
64 grams (4.5 tbsp) of unsalted butter
112.5 grams (9 tbsp) of sugar
2 large size eggs

INGREDIENTS FOR THE WRAPPER (16 mooncakes)
50 grams (4 tbsp) of sugar

OTHERS
2 tbsp of toasted glutinous rice flour

MAKE THE FILLING

Add the eggs, coconut milk, sugar, and cake flour to a nonstick pot, then mix until no lumps. If necessary, let the mixture go through a sieve. Tip: Shake the coconut milk well before using it. If you don't have cake flour, you can use all-purpose flour.

Add the butter and shredded coconut. Stir constantly over medium-low heat for 6-10 minutes or until the mixture becomes a bit solid. Remove the filling to the side and let it cool to lukewarm. Tip: use fine coconut shreds for a better texture.

Divide the filling into 16 pieces (20 grams each) and roll them into round balls. Let them chill in the fridge for 1 hour or until cold.

MAKE THE WRAPPER

In a heat-proof mixing bowl, combine the sugar, glutinous rice flour, rice flour, wheat starch, and coconut milk, then mix until there are no lumps. Note: we used three different types of flour, which can be challenging to find. You can use tapioca flour to replace glutinous rice flour and use cornstarch to replace wheat starch, but the texture will be different.

Cover the mixture with a microwave-safe lid, then microwave it on high heat three times for 1.5 minutes, 1 minute, and 30 seconds. Take it out in between and stir the mixture, then put it back in the microwave. The cooking time may vary depending on the power of your microwave, be sure to check the consistency until the mixture becomes a dough and there is no more running liquid. If you don't have a microwave, you can steam the mixture for 30 minutes.

Cover the dough and let it chill in the fridge until lukewarm. Add 1 tsp of matcha powder to the dough and knead until well combined. You can use any food coloring you want or leave it plain.

Divide the dough into 16 even pieces, and roll them into round, smooth balls. Each one should be 20 grams. Cover them so they don't dry out.

WRAP THE MOONCAKES

Put the wrapper dough between 2 parchment papers and roll with a rolling pin until you get a round, even wrapper. Then use it to wrap the coconut filling. Do that to all the mooncakes.

Microwave 2 tbsp of glutinous rice flour on full power for 30 seconds. We will use this as a dusting powder to prevent the mooncakes from sticking to the molds. If you don't have a microwave, you can toast the glutinous rice flour in a nonstick pan over medium-low heat for a couple of minutes.
Dust the mooncake ball with a little bit of cooked glutinous rice flour.

Shape it into a cuboid, place it into the mold, and press it down onto a clean cutting board with steady pressure. Then release it, and you will get a beautiful mooncake. Enjoy!

[MrJ]

Your cooking videos are among the most pedagogical I know on YouTube, and I've very much appreciated every recipe of yours that I've made. You really deserve all the success you have.

[LMinem]

I adapted this to feed a gluten-free guest. This starts off almost gluten-free, so it was easy. For cake flour, I used rice flour. For wheat starch, I used potato starch. It worked. My wrapping dough was a little oily, at first, as was the filling. I think my brand of coconut milk might have been richer in oil... or it might have been the lack of wheat. Anyways, they worked. Next, I will try your Easiest Mooncake Recipe (Snowy Style), and then your pineapple mooncakes (I particularly like pineapple), which might be very hard to make gluten free. These are really fun to make, and they present well on a platter. Thanks.

[lindas.]

Thank you so much for all the time and effort you put into your videos. I am a long-time watcher, and you are hands down one of my favorite, if not THE favorite, instructor. You are always very concise, no uhs or ums or ers. You explain everything very clearly, and always give us an explanation as to why something should be done. I believe that we are a global community, and learning about other peoples, cultures and foods is very important--and fun! Thank you again. I wish I could be a patron, but my budget is very very limited. But I appreciate you very much!

[Fyralynn]

I love how you always give alternatives to ingredients or possibly missing equipment. Very thoughtful!

[ayaka]

Made a vegan version of these with plant-based butter and egg alternatives (more starch). They came out amazing! Thank you for this recipe.

[TomJones-ufsl]

These always seemed complicated to make, but you demonstrate it's really easy to make them!

[Chonkish]

Best YouTube cooking channel. I love the clear, easy to follow style of teaching. Very easy to understand and follow along.

[junedea]

Adding toasted sesame seeds to the coconut filling will make it taste even better!

[annjones]

"Unless you are OCD!" That was great! Love your videos!

[xsoireg]

Wow. Never ate a mooncake with coconut filling. Must be delicious

[corrienosov]

These are so yummy! My first venture into moon cakes. Just a note: in the video you say to weigh out the filling as 30 grams but in the printable version it says 20 grams. Mixed us up a smidge, so we had extra filling, but we just enjoyed the extra on it's own! 😊

[Alex-gtwy]

Thanks for adding coconut milk on the skin for mooncakes, I was looking for a vegan recipe, thanks a lot.
I'll use red bean paste for the filling

[billwcc]

Mandy I love your channel. So many great ideas and techniques. Thank you for putting all this together.

[U-chan-vc]

Your works are all great and easy to follow. I have a mooncake mold like 5 yrs😅 but never used it. It's time for me to make them using your recipe! Thx❤

[daowilliams]

Hi, thanks very much for your teaching, explaining and demonstrating how to make this cake, thoroughly. I enjoyed watching your videos. Could you please tell me how to store the cakes after making them, room temperature or in fridge. And where and how many days can we keep them?
Good luck and all the best for your career ❤❤❤

[sundarmann]

I'm lucky to be where I am. Chinese goodies and pastries are easily available. Mooncakes are my favourite
Mandy's recipes are spot on

[vforvictory]

Thank you. Didn’t know can use microwave to cook the wrapper. Great idea! Subscribed

[knguyen]

Will need to give this a try. My daughter loves mooncakes with coconut filling but we haven't made one using the glutinous flour.

[AustinTylerATM]

I just love your videos ❤️ when I'm having a bad day I just beige watch your videos and I start to feel better you have such a kind soul 🙂

[pashminagal]

Thank you for the recipe!
I just ordered some moon cake molds.
A little raspberry jam or jelly would be nice in the centre
of the moon cakes, to ad some tartness to the sweet!