Directions

1. 1

   Boil ½ cup of water and pour over the fresh amaranth leaves. Let steep for a few minutes until the water becomes deeply reddish in color. Strain through a fine-mesh sieve to separate the liquid from the solids; you should have a vibrant red infusion. Set aside to cool.

2. 2

   In a dry skillet over medium-low heat, add the 50g glutinous rice flour. Stir constantly for 8–10 minutes, watching carefully as the flour gradually turns from white to a pale golden-yellow color. The flour should release a nutty aroma when ready. Transfer to a plate and allow to cool completely; this will be your non-stick coating powder.

3. 3

   Divide the remaining ingredients (35g rice flour, the cooled glutinous rice flour from step 2, sugar, wheat starch, cooled milk or coconut milk, and vegetable oil) into two or three equal batches if you want to create multiple colored wrappers. Leave one batch plain for white skin, tint one with the cooled amaranth infusion for a red/pink wrapper, and mix the matcha powder into another batch for a green wrapper.

4. 4

   For each batch, whisk the ingredients together in a separate bowl until smooth and well combined. Pour each mixture into separate heatproof bowls or containers suitable for steaming.

5. 5

   Set up a steamer (bamboo, metal, or electric) and add water to the base. Place the bowls of dough on the steamer rack. Steam over medium heat for about 20 minutes until the batter transforms into a cooked dough—it should be opaque, slightly firm, and no longer liquidy. Remove and let cool to a comfortable handling temperature.

6. 6

   Once cool enough to handle, transfer the cooked dough from each bowl onto a work surface. Using a spatula or chopstick, stir and break up the dough to distribute moisture evenly and encourage a smooth texture.

7. 7

   Knead each colored dough gently with your hands until it becomes smooth and elastic, about 2–3 minutes. The dough should hold together without cracking.

8. 8

   Divide each dough batch into 5 equal portions, creating 15 portions total across all colors. Rolling each portion between your hands, form a small ball, then gently flatten into a thin round disc (about 3–4 inches wide) with slightly thicker edges—this will be your wrapper.

9. 9

   Place about 20g of sweet red bean paste in the center of each wrapper. Gently fold the edges up and over the filling, sealing it closed, then roll it into a small ball.

10. 10

    Dust your moon cake shaping tool (the decorative mold) and your hands with the cooled cooked glutinous rice flour to prevent sticking. Alternatively, roll each filled ball lightly in the cooked glutinous rice flour. Press the ball into the mold, pack gently but firmly, and turn out onto a plate. The decorative pattern will be imprinted on top.

11. 11

    Arrange the finished moon cakes on a serving plate. They can be enjoyed at room temperature immediately or chilled for a few hours before serving. Store in an airtight container in the refrigerator for up to 5 days.