How to Make Mixed Mooncake Using a Simple Rice Cooker at Home

How to make Mixed Mooncake using a rice cooker

• 1

  Mixing the dough for the baked mooncake crust

  Add 2 egg yolks, 1 teaspoon of five-spice powder, 1 teaspoon of baking soda, 2 teaspoons of peanut butter, 190gr of mooncake syrup, and 35ml of cooking oil into a bowl. Use a spoon to mix well so that all the syrup blends together.

  Next, sift 250gr of all-purpose flour into a new bowl, then create a well in the center and pour the syrup mixture into it.

  

  
• 2

  Kneading and proofing the dough

  Use your hands to knead the mixture until the dough forms a smooth and pliable mass that doesn’t stick to your hands. Next, wrap it tightly with plastic wrap and let it proof for 45 minutes.

  

  
• 3

  Making the mixed cake filling

  Place a pan on the stove and heat it, then add 20g of pumpkin seeds and roast for 5 minutes.

  Next, add 70g of watermelon seeds and roast for about 5 minutes until the watermelon seeds are golden and fragrant. Transfer the mixture to a bowl to cool.

  Add 60g of diced sausage to the pan and stir until the sausage is browned.

  In a bowl, combine the roasted pumpkin seeds and watermelon seeds, sausage, 60g of chopped cashews, 60g of pumpkin jam, 70g of lotus seed jam, 70g of roasted sesame, 30g of diced kumquat jam, and 1 sliced kaffir lime leaf. Use your hands to mix thoroughly until the mixture is well combined.

  Next, gradually add 30g of glutinous rice flour to the bowl, mixing with your hands.

  Stir in 30ml of Mai Que Lo wine, 20ml of soy sauce, and 10ml of sesame oil. Then, slowly pour this mixture into the seed mixture, mixing well until the filling is combined and sticky.

  

  

  

  
• 4

  Divide the dough and wrap the filling

  Divide the dough for the cake skin and filling into several portions, with a ratio of 65gr skin : 135gr filling, then roll into a ball.

  Use a rolling pin to flatten the dough for the cake skin, place the filling in the center, then pinch the edges of the dough closed and roll to form a beautiful round cake.

  

  
• 5

  Press the mold

  First, sift a little flour or apply a bit of cooking oil to the cake mold to prevent sticking.

  Place the cake into the mold, use your hand to press the cake flat, then place the bottom of the mold on a flat surface and press down firmly, holding it for about 10 seconds to shape it.

  

  
• 6

  Bake the cake using a rice cooker

  Line a piece of aluminum foil inside the rice cooker, then arrange the cakes inside.

  Press the Cook button for 5 minutes. Next, take the cake out and spread a thin layer of water on the surface and let it cool.

  Then, brush a thin layer of beaten egg yolk on the cake and press Cook for another 5 minutes, and it’s done.

  

  

  

  
• 7

  Final Product

  The Mid-Autumn cake with mixed fillings made with a rice cooker is not only simple but also delicious and just right. The cake crust is golden, soft, and fragrant, blending with the sweet and salty mixed filling, rich and creamy; you are sure to fall in love with just one bite!