Mid-Autumn Snow Skin Mooncake Recipe

Are you missing Mid-Autumn Festival? We certainly are here in Asia! So we've decided to share our snow skin mooncake (冰皮月餅) recipe with you all. These are easy to prepare, fun for the whole family to make together, and immediately ingestible for instant gratification!

Recipe makes roughly 12 large mooncakes (35g mooncake pressers)

Here's what you need:

Lotus filling (vegan friendly)

64g lotus seeds

50g sugar + 2 tablespoons

2 tablespoon refined coconut oil

1. Boil the lotus seeds until soft. Drain and put into a food processor until the lotus forms a paste. You can add some water in slowly to help with the processing.

2. Transfer into a saucepan and over medium heat, add in the sugar and slowly heat the paste until all the water has been evaporated. Keep mixing to stop the paste from burning or sticking to the saucepan.

3. Add in the coconut oil when all the water has evaporated. Mix well until paste is glossy.

4. Transfer into the fridge to harden.

Custard filling

50g cake flour

5g custard powder

5g milk powder

70g sugar

40g Melted (and cooled) butter

60ml coconut milk

70ml evaporated milk

80g eggs

60ml condensed milk

1. Mix the coconut milk, evaporated milk, condensed milk, sugar, custard powder and milk powder into a mixing bowl.

2. Then slowly add in the eggs whilst mixing. Make sure that the mixture is smooth, then quickly stir in the melted butter and then the cake flour. Make sure you mix thoroughly.

3. Pour the mixture into a shallow plate and steam over medium heat for 30-40 minutes. Every 10 minutes stir the custard paste. It will be ready when the custard turns thick and paste like.

4. Transfer out the steamer to cool down. Press the paste down and roll into a ball and wrap with cling film and put into the fridge until hardened.

Snow skin

56g rice flour

37g wheat starch flour

56g glutinous rice flour

22g fine sugar

262g milk (soy milk or other plan based milk also works)

26g vegetable oil

1. Combine glutinous rice flour, rice flour and wheat starch flour into a mixing bowl and mix well.

2. In another bowl mix sugar, milk and vegetable oil.

3. Pour the liquid mixture into dry mixture and stir well until the mixture is smooth and slightly thickened.

4. Pour the mixture into a shallow plate and steam over medium heat for 20-25 minutes.

5. The mixture will look like a rice cake, scrape the rice cake out, cut into smaller chunks and light it cool. Knead the dough until it is smooth and shiny.

6. Wrap the dough in cling film and refrigerate for at least 45 minutes.

Assembly - Time to make mooncakes!

Coating flour is required. Cooked glutinous flour (or glutinous flour which has been tossed in a pan until slightly brown) or cornstarch will do.

Depending on the size of your mooncake presser, typically large mooncakes would require 35g of mochi skin and 35g of filling. Medium mooncakes would require 30g and small mooncakes would require 25g.

1. Roll your mochi skin into a ball and roll out flat into a disc.

2. Roll your filling into a ball and place into the middle of your mochi skin.

3. Wrap the mochi skin around the filling. Sprinkle coating flour into the mooncake presser and pop your mooncake ball in.

4. Press hard with the presser and slowly remove.

5. Place your mooncakes into the fridge for at least an hour before serving. (or you could eat direct if the kids cannot wait like ours!)

There are many different kinds of moulds and patterns, you could have fun with this recipe any time of the year and they make for easy treats any day!


Love, Chiwawa


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