The Mid Autumn Festival is coming soon. Today, let’s make snow skin mooncake!
Snow Skin Mooncake Recipe
1 (50g) Mooncake Mold
Serving: 12 (50g) Mooncakes
Prep time: 1 hour and 30 minutes
Rest time: 2 hours and 50 minutes
Cook time: 30 minutes
10.6 oz (300 g) ready-to-use red bean paste
1/2 cup (2.6 oz) (75 g) glutinous rice flour, plus 6 tablespoons for dusting
4 tablespoons (1.06 oz) (30g) rice flour
4 tablespoons (1.06oz) (30 g) wheat starch
4 tablespoons (50 g) sugar
2 tablespoons extra light olive oil
3/4 cup (184 g) milk, cold
3 tablespoons powdered sugar, for dusting
To prepare the mooncake dough:
- In a large mixing bowl, sift in the glutinous rice flour, rice flour, wheat starch, and sugar. Pour in the extra light olive oil and milk. Whisk until smooth.
- In a heatproof bowl, pour and sift in the dough mixture. Cover it up with foil paper. Rest for 20 minutes.
- In a steamer, pour water inside. Transfer in the dough mixture. Cover the lid. Over high heat, bring it to a boil, and continue to steam until the dough is fully cooked, 20 minutes.
- Carefully take out the dough. Stir with a heatproof plastic spatula (The dough is very sticky, but it won’t stick to plastic). Cover with a kitchen towel, and let it cool for 30 minutes. (At this point, the dough is roughly 300 g or 10.6 oz.)
- Wear plastic food prep gloves, transfer the dough to a plastic surface, and knead the dough until smooth, 3 minutes.
- Transfer the dough to a Ziploc bag. Rest in the fridge for 2 hours
To prepare the filling:
- Weigh the red bean paste – The dough to filling ratio is 1:1. Since I’m using a 50 g (1.76 oz) mooncake mold, then each portion of the filling should be 25 g (0.88 oz).
- Then roll it into a ball. Place it on a parchment-lined plate. Do the same with the rest of the filling.
- Transfer the filling balls to the freezer. Let them rest while preparing for others. (It will be easier to assemble once the filling is harder.)
- To prepare the dusting flour:
- In a pan, add in the glutinous rice flour. Over medium-low heat, constantly stir until lightly browned, 5 minutes. Set aside.
- Wear food prep gloves, and weigh the dough – The dough to filling ratio is 1:1. Again, since I’m using a 50 g (1.76 oz) mooncake mold, then each portion of the dough should be 25 g (0.88 oz).
- Roll it into a ball. Place it on a plastic surface. Do the same with the rest of the dough. Cover it up with a plastic wrap.
- Flatten a ball-dough with your hands into a round disk, 2 inches in diameter.
- Place a filling ball in the center of the disk.
- Take out the gloves, and dust both hands with glutinous rice flour. Wrap and seal the opening.
- Dust the mooncake mold with powdered sugar.
- Place the dough-filling ball inside the mold. Flip the mooncake mold, and place it on a parchment-lined flat surface. Press down, release, and lift up the mold.
- Continue with the rest of the dough and filling. You can enjoy it immediately or chill it in the fridge for a few hours. It will last in the fridge for up to a week.
- If you had other mooncake molds, you can also try to make different patterns. Enjoy!
– Mooncake paste is sold in most Chinese supermarkets. It comes in a variety of flavors: red bean, lotus seed, red dates, and etc.
– The dough to filling ratio is 1:1. Since I’m using a 50 g (1.76 oz) mooncake mold, both the dough and filling can be 25 g (0.88 oz).
Red Bean Paste Recipe
1 ½ pound azuki beans
4 ½ cups water
1 cup sugar
- If you want to make the red bean paste from scratch, first soak the azuki beans in water for 2 hours or up to overnight. Rinse and drain.
- Then, in a large pot, add 3 cups of water and bring to a boil. Add the beans and cook over low heat for 2 hours, adding ½ cup water every 30 minutes, until they become mushy.
- To thicken, turn the heat to high and cook for about 15 minutes, stirring constantly. At this point, the liquid should have almost dried out.
- Add 1 cup of sugar and use an immersion blender to blend everything until smooth.
- In a saucepan over low heat, add the red bean paste and stir continuously for about 10 minutes. The paste should feel thick and heavy, with the texture of peanut butter.
- Transfer the paste to a plate, and place it in the fridge for 1 hour. (Once it has cooled, the filling will become firmer, and therefore easier to manage.)