Mooncakes are often seen as heavy, rich and indulgent treats that we enjoy once a year during Mid-Autumn Festival. But what if I told you that you could make mooncakes that are lighter, easier to prepare and still absolutely delicious? That’s what this Rice Mooncake Recipe is all about!

Instead of the usual baked pastry or traditional snow skin, these mooncakes use soft grain rice as the base. The result? A chewy, almost mochi-like texture that pairs beautifully with a red bean filling, while being easier on the calories!

What I love most about this recipe is how versatile it is:

  • You can enjoy them soft and chewy straight after shaping
  • Or for a total different experience, pop them into the air fryer for a few minutes. The outer crisps up while the inside stays tender, giving a contrast that is highly addictive

To complete the mooncake experience, I filled my rice mooncakes with low sugar azuki red bean paste and top off with eight treasures topping, also known as 八宝 in Chinese. Eight treasures topping is made of eight different kinds of dried fruits, seeds and nuts, some of which I chose pumpkin seeds and dried cranberries. Do give this some thought and to plan how you would like the flavours to complement!

As you probably would’ve sensed, these Rice Mooncakes are already healthier as it doesnt require oil or lard. What’s special about this novel recipe is also how fun it is to make (many different forms of moulding) and it’s easily customisable from fillings to toppings. Simply adjust to your preference!

I would recommend you serving them fresh, paired with a light sweet tea such as a Goji Berry and Red Dates tea.

Without further ado, the recipe!

Rice Mooncake Recipe
by Javier Tan September-21-2025

Be it steamed chewy goodness or air fried to crispy perfection, these Rice Mooncakes are just as flavourful with less guilt!

Ingredients

  • 2 Cups or 400g of Short Grain White Rice (I am using Royal Umbrella)
  • Water (to steam, according to packaging)
  • Approx 3/4 Cup or 180g of Red Bean Paste
  • Eight treasures (八宝）topping, I chose Goji, Red Dates, Cranberries, Melon Seeds, Sesame seeds, Cashew, Macademia, Almonds (For Red Dates and Goji, good to soak for 10 mins to soften)!
  • Honey (Optional, to taste)

Instructions

  1. Firstly, rinse and soak short grain rice for 30 mins before steaming using a rice cooker.
  2. While the rice is still warm, but not too hot on hands), cover first half of mooncake mould with rice, and make a small hole.
  3. Fill with red bean paste and cover with more rice. Then, press the rice mooncake out, it will come out smoothly!
  4. Then, apply a thin layer of honey and top with Eight Treasures (八宝）- Goji, Red Dates, Cranberries, Melon Seeds, Sesame seeds, Cashew, Macademia, Almonds.
  5. Eat as it is or for a crispy finish, airfry 180C for 6 – 8 mins for crispy version. Be careful of burning the toppings, if you’re unsure, you can cover the top with a small piece of aluminium foil!
  6. Serve and enjoy with tea!

Details

  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour
  • Yield: Makes at least 10, depending on mooncake size

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best served well on the day itself!
  3. Feel free to ask if you’ve further questions!

Enjoy!
– Bakeomaniac, Javier Tan