Red Rice Mooncakes with Sweet Pandan Green Rice Filling

Prepare the ingredients

Wash the pandan leaves and cut them into short pieces.

Rinse the dried green rice flakes and let them drain.

Make the filling

Mix 1 tablespoon of sugar into 350g of shredded coconut and let it sit for about 30 minutes. Then cook the coconut over low heat, stirring, until the sugar has dried out.

Put 500ml of water and 100g of pandan leaves in a blender and blend until smooth. Strain out the pandan juice, then strain it once more through a fine sieve so no pulp is left.

Combine the green rice flakes, pandan juice, 200g of coconut milk, 1 tablespoon of sugar and 1 teaspoon of salt, and let it soak for about 30 minutes. Pour the mixture into a pan and cook over medium heat, stirring. Once the liquid has been absorbed, turn the heat down to low and keep stirring until the rice flakes turn sticky and come together in one mass.

Add all the cooked coconut, mix well and keep stirring until the filling holds its shape when folded over.

Transfer the filling to a bowl, press cling film directly onto the surface and let it cool at room temperature. Once cool, roll it into balls and chill in the fridge.

Make the mooncake dough

Mix 160g of mooncake golden syrup with 1 tablespoon of peanut butter and 1 tablespoon of oil.

Stir 250g of all-purpose flour together with 2 tablespoons of red yeast rice powder. Sift this into the syrup mixture, then quickly mix and knead it into a dough by hand. Wrap the dough tightly in cling film and let it rest for about 30 minutes at room temperature or in the fridge.

Divide the dough and filling into portions. Roll out each piece of dough, wrap it around a ball of filling, then press it into a mould to shape the mooncakes.

Once all the mooncakes are shaped, preheat the oven to 200°C for 15 minutes. Mist the tops of the mooncakes very lightly with water and bake at 190°C for about 15 minutes.

Take the mooncakes out of the oven and mist them with another thin layer of water to cool them down. Then bake them a second time at 180°C for 10 minutes.

The finished mooncakes

Once baked, the red rice mooncakes with green rice filling have a glossy, eye-catching red colour and an irresistible aroma of green rice, pandan and coconut.