In a bowl, combine 80g sugar with 200g hot water. Stir until fully dissolved, then let it cool to room temperature.

In a large mixing bowl, combine 300g rice flour and 120g glutinous rice flour.

Gradually pour in the cooled sugar syrup while mixing. Stop adding water when the dough reaches a damp sand-like consistency—it should hold its shape when pressed but crumble when touched lightly.

Use your hands to break apart any large lumps in the rice flour mixture, ensuring an even texture. Then, sift the rice flour mixture through a fine mesh sieve to make it smoother and finer, which will help create a better texture for the rice cookies.

Place your chosen nuts, such as walnuts, sesame seeds, and dried cranberries, into a blender or food processor. Pulse gently to crush them into smaller pieces, being careful not to over-process. Leaving some texture with small chunks will enhance the aroma and flavor of the cookies.

Add the prepared nuts and dried fruits to the sifted rice flour mixture. Using a mixing spoon, gently fold them together until the nuts and fruits are evenly distributed throughout the flour.

Scoop an appropriate amount of the nut-infused rice flour mixture into your mold. Use a spoon or your fingers to gently smooth the surface of the mixture, leveling it out. Avoid pressing down too firmly, as this can make the texture too dense and less delicate.

Line the steamer with a steaming cloth to prevent sticking. Gently press down on the mooncake mold to release the rice cookie directly onto the steaming cloth. Make sure there’s enough space between each cookie to allow even steaming.

Cover the cookies with the cloth to prevent condensation from dripping on them.

Steam over medium heat for 15 minutes.

Carefully remove the cookies from the steamer and let them cool slightly before unmolding.