How to Make Snow Skin Mooncake 🥮

The Mid Autumn Festival is coming soon. Today, let’s make snow skin mooncake!

Special Tool:
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

Ingredients:
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

Instructions

To prepare the mooncake dough:

1. 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.
2. In a heatproof bowl, pour and sift in the dough mixture. Cover it up with foil paper. Rest for 20 minutes.
3. 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.
4. 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.)
5. Wear plastic food prep gloves, transfer the dough to a plastic surface, and knead the dough until smooth, 3 minutes.
6. Transfer the dough to a Ziploc bag. Rest in the fridge for 2 hours

To prepare the filling & dusting flour:

1. 1. 1. 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).
      2. Then roll it into a ball. Place it on a parchment-lined plate. Do the same with the rest of the filling.
      3. 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.
      4. In a pan, add in the glutinous rice flour. Over medium-low heat, constantly stir until lightly browned, 5 minutes. Set aside.

To assemble:

1. 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).
2. 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.
3. Flatten a ball-dough with your hands into a round disk, 2 inches in diameter.
4. Place a filling ball in the center of the disk.
5. Take out the gloves, and dust both hands with glutinous rice flour. Wrap and seal the opening.
6. Dust the mooncake mold with powdered sugar.
7. 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.
8. 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.
9. If you had other mooncake molds, you can also try to make different patterns. Enjoy!

Notes:
– 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).

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Red Bean Paste Recipe

1 ½ pound azuki beans
4 ½ cups water
1 cup sugar

1. 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.
2. 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.
3. 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.
4. Add 1 cup of sugar and use an immersion blender to blend everything until smooth.
5. 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.
6. 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.)

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