snow skin mooncakes

Snow Skin Mooncakes have become very popular. Chewy mochi is wrapped around sweet fillings, as opposed to traditional pastry. Try our recipe!

Snow Skin Mooncakes

filling

sugar

215 g whole milk

g vegetable oil

rice

g rice flour

g wheat starch

Note: It’s best to prepare your choice of filling a day in advance and keep it refrigerated.

In a large mixing bowl, combine the powdered sugar, milk, and oil. Sift in 50g glutinous (sweet) rice flour, 35g rice flour, and 35g wheat starch. Stir and mix well until there are no lumps.

Pour the dough mixture into a heat-proof bowl that will fit in your steamer. Cover it with clear plastic wrap, and let it rest on the counter for 30 minutes.

Prepare a steamer by filling it with enough water to steam on high heat for 25 minutes. Place the rested dough (still in the heatproof bowl) into your steamer while the water in the steamer is still cold. Keep the plastic wrap on the dough as it steams to protect it from condensation. Do keep the plastic wrap away from the hot sides of the steamer.

Place the steamer over high heat, cover, and steam for 25 minutes. The dough is cooked once it has turned from fully opaque to fully translucent. A little oil floating to the top is normal. If the dough is not completely cooked through, just put the plastic wrap back on and steam for another 5 minutes over high heat.

Once the dough is done cooking, carefully stir it to gradually cool it down. Once cool enough to handle, put on your food prep gloves, and knead the dough for a few minutes to ensure the oil is well absorbed and the dough is smooth. Wrap the dough in plastic wrap, and chill in the refrigerator for 1-2 hours.

Cook the remaining 25g glutinous (sweet) rice flour in a clean, dry pan over medium low heat for 6-7 minutes, until it turns very lightly brown. Stir often to avoid burning, and set aside to cool completely. You’ll use this flour for dusting.

To make dough:

You should have about 400g of dough. The ideal dough to filling ratio is about 1:1. For a 50g mooncake mold, you’ll need 25g dough and 25g filling. Put on your food prep gloves, and weigh/divide the filling into portions that correspond to the size of your mooncake mold. Roll each portion of filling into a ball. Repeat the same step with the dough after chilling. A plastic dough cutter works well (it doesn’t stick to the dough), or you can just rip the dough apart with your gloved hands. The dough should be pliable and very easy to work with.

Lay a piece of clear plastic wrap on your work surface to prevent sticking. Take each dough ball, and press it into a round disc with your palm. For a 50g mooncake, the circle should be no bigger than 3 inches (7.5 cm) in diameter. For a 100g mooncake, the skin should be no bigger than 4 inches (10 cm) in diameter. If you’d like to use a rolling pin, the dough must be between two layers of plastic wrap to avoid sticking.

Place a ball of filling in the center of the dough circle, and carefully lift the whole thing up and turn it upside down. Gently press out the air bubbles around the filling ball.

Turn the opening face up, and slowly press the dough together to close the opening, keeping the dough as even as possible all around.

Dust the inside of the mooncake mold VERY well by brushing all the nooks and crannies with the cooked glutinous rice flour (AKA sweet rice flour). Mooncake molds have intricate designs where dough can get stuck, so it pays to make sure it’s well-floured. Shake off any excess flour, and carefully place the ball inside the mold. Do not force it in. If necessary, re-shape the mooncake ball so it can easily fit into the mold.

Flip the mooncake mold so the open side is facing down on the plastic wrap work surface. With slight pressure, gently press down the spring bar on the mold until you feel resistance. Lift the mold, gently press the spring bar (to push the mooncake out of the mold), and carefully guide (and catch) the mooncake out of the mold with your other hand. Continue this process until all the mooncakes are assembled.

To assemble:

Celebrate the Mid-Autumn Festival with these soft, chewy snow-skin mooncakes filled with sweet, creamy mung-bean paste.

Snow-Skin Mooncakes with Mung Bean Filling

Tbsp. (30 g) rice flour

cornstarch

(30 g) confectioners sugar

whole milk

vegetable oil

vanilla extract

unsalted butter

kosher salt

In a medium heatproof bowl, sift together 5 tablespoons of the glutinous rice flour, the rice flour, cornstarch, and confectioners sugar and whisk to combine.

In a small bowl, whisk together the milk, oil, and vanilla. Add the milk mixture to the flour mixture in two stages, whisking until incorporated after each addition to make a smooth and runny batter.

Place a bamboo or metal (see headnote) steamer in a large pot filled with 1 inch of water. Place the bowl with the batter on top of the rack, then cover the pot and turn the heat to high. When the water boils, turn the heat to medium-low and cook until the batter turns into a firm but pliable dough and a toothpick inserted into the center comes out clean, 22–25 minutes. Remove from the heat and carefully remove the bowl from the pot.

Using a spoon, knead the dough in the bowl until it forms a ball, about 3 minutes. When cool enough to handle, transfer the dough to a clean, unfloured work surface and knead by hand until it’s smooth, about 6 minutes. Wrap in plastic and refrigerate for 45 minutes.

Meanwhile, to a small pot, add the mung beans and enough water to cover by 1 inch, then cover and bring to a boil. Turn the heat to medium-low, crack open the lid slightly, and cook until the beans mash easily with a fork, about 25 minutes. Drain the beans, then purée using a food processor or immersion blender.

In a small bowl, whisk together the milk and cornstarch to form a slurry. In a medium nonstick pan set over medium-low heat, melt the butter, then add the bean purée, sugar, salt, and slurry and stir to combine. Cook until the filling is thick and pasty and clears the sides of the pan, about 25 minutes. Remove from the heat, cover loosely with plastic, and set aside to cool completely, about 1 hour.

In a small skillet set over medium-low heat, toast the remaining glutinous rice flour, stirring frequently, until pale yellow, about 6 minutes. Remove from the heat.

Divide the filling in 10 equal portions, about 25 grams each, then use your hands to roll into balls. Transfer to a parchment-lined baking sheet.

Divide the dough into 10 equal portions, about 23 grams each, then use your hands to shape into slightly convex 4-inch patties.

Working with one dough patty, place a ball of filling in the center, then gently wrap the dough around the filling, pinching the edges in a topknot to seal. Roll it again into a ball shape, sprinkle lightly with the toasted flour (shaking off any excess), and transfer to a mooncake mold. Press firmly on the lever to set the shape, about 5 seconds, then release and transfer the mooncake to a platter. Repeat with the remaining dough and filling. (Mooncakes will keep refrigerated in an airtight container for up to 3 days.)

Top 2 snow skin mooncakes recipes from across the web

The most viewed snow skin mooncakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Snow Skin Mooncakes

Snow-Skin Mooncakes with Mung Bean ...

Top 2 snow skin mooncakes recipes from across the web

The most viewed snow skin mooncakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Snow Skin Mooncakes

Snow-Skin Mooncakes with Mung Bean ...

The most viewed snow skin mooncakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine