16 Japanese Moon Cake Recipe Cook Up Something Special!

Published on: Mar 25, 2024

Moon cakes are a traditional Chinese dessert typically enjoyed during the Mid-Autumn Festival, a time of celebration and reunion. However, the popularity of these delectable treats has spread to other Asian countries, including Japan. Japanese moon cakes, also known as "tsukimi dango," have their own unique twist on the classic recipe. In this article, we will take a closer look at the ingredients and steps involved in making this popular Japanese dessert. So, put on your apron and get ready to learn how to make delicious Japanese moon cakes at home.

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Rice balls, or onigiri, are a popular snack in Japan. This recipe takes it to the next level by stuffing the rice balls with shredded Beer Can Chicken and a spicy mayo sauce. They make the perfect appetizer or on-the-go snack.
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This filling and flavorful rice bowl combines Beer Can Chicken with a crispy pork cutlet and a runny egg. The chicken is marinated in a savory soy-based sauce and served over a bed of rice. It’s a comforting and satisfying meal that will leave you feeling full and happy.
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Ingredients for Japanese Moon Cakes

Rice Flour

One of the main ingredients in Japanese moon cakes is rice flour. This gluten-free flour is made from finely ground rice and gives the moon cakes a soft and chewy texture.

Sweet Red Bean Paste

Sweet red bean paste, also known as "anko," is a staple ingredient in Japanese desserts. It is made from cooked and mashed azuki beans and adds a subtle sweetness to the moon cakes.

Mochi Flour

Mochi flour, also known as "shiratamako," is a type of glutinous rice flour that is commonly used in Japanese cooking. It helps give the moon cakes their signature chewy texture.

Sugar

To balance out the sweetness of the red bean paste, sugar is added to the moon cake filling. You can use regular granulated sugar or opt for a more traditional Japanese sweetener, such as "mizuame" or rice malt syrup.

Matcha Powder

For a unique twist on traditional Japanese moon cakes, you can add matcha powder to the dough or filling. This finely ground green tea powder adds a subtle earthy flavor and a vibrant green color to the moon cakes.

Instructions for Making Japanese Moon Cakes

Step 1: Prepare the Filling

Start by making the red bean paste filling. In a saucepan, combine the sweet red bean paste and sugar over low heat, stirring until well combined. Set aside to cool.

Step 2: Make the Dough

In a mixing bowl, combine the rice flour, mochi flour, and sugar. Slowly add in hot water and mix until a dough forms. Knead the dough until smooth and then cover with plastic wrap and let it rest for 30 minutes.

Step 3: Assemble the Moon Cakes

Divide the dough into equal portions and roll them into balls. Flatten each ball and add a small amount of the red bean paste filling in the center. Gently pinch the edges to seal the filling inside and roll into a smooth ball.

Step 4: Add the Final Touch

If desired, you can roll the moon cakes in matcha powder for a green tea flavor and color. Using a moon cake press, gently press the dough balls into the desired shape and design.

Step 5: Bake and Enjoy

Place the moon cakes on a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit for 25-30 minutes, or until golden brown. Let them cool before serving and enjoy your homemade Japanese moon cakes. In conclusion, Japanese moon cakes are a delicious and unique twist on the classic Chinese dessert. With a few key ingredients and simple steps, you can easily recreate this popular Japanese treat at home. So, gather your ingredients and give this recipe a try for your next Mid-Autumn Festival celebration or any time you're craving a sweet and chewy dessert.
16 japanese moon cake recipe Cook up something special!

Japanese Pork Katsu

yield: 4 total time: 35 minutes
4.8 Stars (5 reviews)
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Ingredients

  • 1 tablespoon hot water
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin or sake
  • 1 tablespoon worcestershire sauce
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot mustard
  • 4 pork cutlets about 1 1/2 lb. total
  • 1 egg
  • 2 tablespoons all purpose flour
  • 1 cup panko or plain fine dried bread crumbs
  • freshly ground pepper
  • salt
  • 1/4 cup corn oil
  • steamed rice for serving

Nutrition

  • Calories : 310 calories
  • Carbohydrate : 9 grams
  • Cholesterol : 105 milligrams
  • Fat : 20 grams
  • Fiber : 1 grams
  • Protein : 21 grams
  • SaturatedFat : 3 grams
  • Sodium : 650 milligrams
  • Sugar : 3 grams
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