Japanese Strawberry Mooncakes

Japanese Strawberry Mooncakes
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What Started it all:
Strawberry mooncakes

This recipe is a delightful twist on traditional mooncakes, incorporating the fresh flavors of strawberries. It’s a perfect treat for a family gathering or any special occasion.


  • 2 cups glutinous rice flour
  • 1/2 cup powdered sugar
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 8 fresh strawberries, hulled
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon sesame seeds (optional, for garnish)


  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the glutinous rice flour and powdered sugar together.
  3. Gradually add the vegetable oil and water to the flour mixture, kneading until a smooth dough forms.
  4. Divide the dough into 8 equal portions and flatten each portion into a small disc.
  5. Place a strawberry in the center of each disc and carefully wrap the dough around the strawberry, ensuring it is completely covered.
  6. Place the wrapped mooncakes on a baking sheet lined with parchment paper.
  7. Brush the mooncakes with the beaten egg and sprinkle with sesame seeds if desired.
  8. Bake for 20-25 minutes, or until the mooncakes are golden brown.
  9. Allow the mooncakes to cool before serving.

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