These mooncakes use sago pearls instead of flour for the outer layer, giving them a translucent, slightly chewy texture. The dough is made by soaking and kneading sago until smooth, then wrapping it around sweet red bean paste. After shaping in a mooncake mold, they are steamed until glossy and soft. The result is a light, tender mooncake with a chewy, almost mochi-like bite, balanced by the earthy sweetness of red bean filling. Best enjoyed fresh, they showcase the delicate side of traditional steamed desserts.
Ingredients (Yield: 10 pieces (each 30 g dough + 15 g filling))
Outer Layer (Dough):
- 160 g sago pearls
- 10 g sugar
- 150 g warm water
Filling:
- 150 g red bean paste
Instructions
1. Prepare the dough and Filling:
- In a bowl, combine the sago pearls, sugar, and warm water.
- Mix well and let the mixture rest for 20 minutes to soften.
- Knead until the sago forms a smooth and pliable dough.
- Portion the dough and filling
- Divide the dough into 10 equal pieces (about 30 g each).
- Divide the red bean paste into 10 balls (about 15 g each).
2. Assemble the mooncakes
- Flatten one piece of dough into a disc.
- Place a red bean ball in the center.
- Wrap the dough around the filling, sealing it completely.
- Roll gently into a smooth ball.
- Press into a mooncake mold to form the traditional shape.
3. Steam the mooncakes
- Arrange the shaped mooncakes in a steamer lined with parchment or banana leaf to prevent sticking.
- Steam over medium heat for 30 minutes.
4. Serve
- Allow the mooncakes to cool slightly before removing from the mold.
This year, for the first time ever, I attempted to make zongzi. Instead of the traditional sticky rice with a usually savory filling, which looked like several hours of work, I made a sweet, novel version of zongzi using sago with sweet fillings.
I must say, they still take plenty of time and practice, as wrapping them was not easy and I didn't fully succeed. I feel like two hands aren't enough for this! Why? I wrapped them, but once I tried to tie them with twine, they loosened up, ending up with the corners opening during steaming and leaking out. Although they didn't look perfect, they still tasted super delicious. I really love them!
The second time, I made custard-filled zongzi (RECIPE HERE). Although they were assembled better with nearly no leakage, I must say I love the red bean filling a lot more. Maybe because it was store-bought, so there was more sugar than in the homemade custard with reduced sugar.
If you cannot find bamboo leaves but still want to enjoy zongzi, you can make them in a mold. Just remember to grease the mold so they will not stick to it. If you can find the leaves, it's better as they add some extra aroma!
Ingredients
- 250g sago pearls (small size)
- 30g sugar
- 20g cooking oil
- 300g red bean paste
- Water (enough to soak the sago pearls)
Supplies:
- 20 bamboo leaves
- Kitchen twine
Instructions
1. Preparing Bamboo Leaves:
- Place the bamboo leaves in a large bowl or container.
- Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.
- After soaking, transfer the leaves to a cooking pot.
- Cover the leaves with clean water in the pot.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.
- After cooking, keep the leaves in the water until they have cooled down to room temperature.
- Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.
- Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.
2. Soaking the Sago Pearls:
- Place the sago pearls in a large mixing bowl.
- Pour enough water to cover the sago pearls and let them soak for 30 minutes.
- After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.
3. Preparing bean paste:
- In the meantime, divide the red bean paste into 10 even portions.
- Shape each portion into a small ball.
4. Mixing Sago Pearls with Other Ingredients:
- Mix the soaked sago pearls with sugar and cooking oil until well combined.
- If desired, add food coloring at this stage and mix thoroughly.
5. Wrapping the Sago Pearls with Bamboo Leaves:
- Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.
- Fill the cone with some soaked sago pearls, spreading them towards the sides.
- Place red bean paste balls in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.
- Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.
6. Steaming on the Stove:
- Bring water in a steamer to a rolling boil.
- Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.
- Let the dumplings cool for about 10 minutes before removing them from the steamer.
7. Serving:
- Zongzi are best served the next day at room temperature.
- Serve with palm sugar syrup on the side for dipping. Enjoy your homemade zongzi!
Hi! I'm Żaneta, a Polish girl living in Taiwan :) I love cooking and baking. I have both a travel blog and a cooking blog, as well as a YouTube channel. You're welcome to find me on my social media - feel free to ask questions or just chat! ~
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