Ingredients
1 c. all-purpose flour
2 tbsp. cornstarch, plus more for dusting
1 c. cooked rice flour
1/2 c. granulated sugar
2/3 c. water
1 tbsp. vegetable oil
1 tbsp. heavy cream
1 tsp. pandan extract
2 tbsp. pumpkin puree
1 1/4 c. white lotus seed paste
Preparation
Step 1Steam Flour: Prepare a bamboo steamer or steam basket over a pot of simmering water. Combine flour and 2 tbsp. cornstarch on a sheet of parchment paper. Place parchment paper in the steam basket, and steam, 10 minutes. Remove from steamer and cool, 30 minutes. Sift and mix with rice flour in a large bowl. Set aside.Step 2Make Syrup: Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat and cook until sugar is dissolved. Cool to room temperature.Step 3Make Dough: Add cooled sugar syrup, vegetable oil, and heavy whipping cream to rice flour mixture. Knead into a soft dough. Divide dough in half, so you can create two flavors. Knead pandan extract into half the dough and pumpkin puree into the other half. Roll each piece of dough into a 1" wide log. Wrap in plastic wrap and refrigerate both logs, 30 minutes.Step 4Roll Lotus Seed Paste: Roll lotus seed paste into 20 balls, each measuring 1 tbsp.Step 5Cut Dough: Cut each log of dough into 20 equal pieces. Shape each piece into a disk and wrap each disk around a ball of lotus seed paste.Step 6Assemble Mooncakes: Dust mooncake mold with cornstarch. Using 2" moon cake molds, place balls into mold and press to shape. Refrigerate until ready to serve.
