Snow Skin Mooncake

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AuthorLe-ThermiqueCategoryDifficultyIntermediate

Yields10 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

INGREDIENTS :
Snow Skin (White Color)
 3 tbsp fried glutinous rice flour
 33 g glutinous rice flour
 33 g rice flour
 20 g wheat or corn starch
 150 g fresh milk
 20 g icing sugar
 20 g coconut oil or vegetable oil
 13 g condensed milk
Snow Skin (Red Color)
 2 tsp fruit coloring (beet root, pandas leaves, matcha ..)
Filling (Bean Paste)
 200 g Beans Paste

PREPARATIONS :
1

Preparation
- Remove the beans paste from fridge and leave it in the room temperature.
- Cover with cling film or keep in container.

Option : you may add strawberry, wrap in the middle of the bean paste.

2

Prepare the utensils

COOKING METHODS :
3

Fried glutinous rice flour:
- Add in glutinous rice flour into mixing jar to fry.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 90°C

- Set-asides for snow skin mooncake.

4

Mixed all the ingredients:
- Add in all the snow skin ingredients to mix.
Settings: Timer: 1 Minute / Speed: 3
- if unmixed flour, fold or gently mix the mixture using a spatula until fully incorporated.

5

Snow Skin
- Strain mixture to a steam dish. Make sure there are no clumps.
- Cover the steam dish with cling film.
- Put the steam dish in large steamer. Close the lid cover.

- Select preset mode R- “STEAM “ Auto Settings Timer : 25 Minutes / Temperature: 120°C

6

To Assemble the Snow Skin Mooncake:
50g Snow Skin Mooncake (10pcs)
- Mold size: 4.5 cm
- Weight : 20g (skin) / 20g (bean paste) or 15g (bean paste)+ 5g - 7.5g strawberry

7

To Assemble the Filling: Bean Paste:
Prepare 200g bean paste.
- Weigh 20 grams of bean paste filling and fold into a ball.
or
- Weigh 15 grams of bean paste filling and fold into a ball.
- Flatten the bean paste filling with your palms , place the strawberry in the middle and fold the bean paste into a ball

Notes: Cover the filling with cloth or cling film to prevent dry.

8

Snow Skin Assembly
- Transfer the steam dish to table top.
- Use spatula cut cross lines.
- Use spatula and hand to fold and knead the dough until a smooth.

9

- Wear plastic gloves and continue kneading, the taste will be better. Knead until smooth ball shape.
- Wrap the dough with cling film. Set asides.

Notes: Wear the plastic gloves to prevent sticky dough.

10

Snow Skin Dough 20g:
- Divide the dough into half. Set aside the white dough.
- Add 2 tea spoons of fruit color in half of the dough to knead. Set aside.
- Divide the white dough to 10 portions and weigh for 10 g each
- Divide the color dough to 10 portions and weigh for 10 g each
- Sprinkle some fried glutinous rice flour on the dough.
- Mix 10g white dough and 10g red dough then flatten the dough with your palms.

Notes: Cover the dough with cloth or cling film to prevent dry.

11

- Flatten the snow skin dough with your palms
- Place the filling ball in the middle and seal the snow skin.
- Sprinkle some cooked glutinous rice flour

12

- Dust a little fried glutinous rice flour into the mold.
- Place the assembled snow skin mooncake into the mold
- Place it into the mold and press it gently on a flat table.
- Turn it UPRIGHT on the surface , press the plunger down gently and pull the mold up.

13

- Best enjoy within 2 - 3 days.
- Keep in the fridge overnight in container or a zip-lock bag.
- Add little corn starch and you can freeze for a month in a zip-lock bag.

Nutrition Facts

10 servings

Serving size

pieces


Amount per serving
Calories85
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.7g4%
Cholesterol 2mg1%
Sodium 9mg1%
Total Carbohydrate 14.7g6%
Dietary Fiber 0.1g1%
Total Sugars 3.4g
Protein 1g

Calcium 2mg1%
Iron 1mg6%
Potassium 20mg1%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
Snow Skin (White Color)
 3 tbsp fried glutinous rice flour
 33 g glutinous rice flour
 33 g rice flour
 20 g wheat or corn starch
 150 g fresh milk
 20 g icing sugar
 20 g coconut oil or vegetable oil
 13 g condensed milk
Snow Skin (Red Color)
 2 tsp fruit coloring (beet root, pandas leaves, matcha ..)
Filling (Bean Paste)
 200 g Beans Paste

Directions

PREPARATIONS :
1

Preparation
- Remove the beans paste from fridge and leave it in the room temperature.
- Cover with cling film or keep in container.

Option : you may add strawberry, wrap in the middle of the bean paste.

2

Prepare the utensils

COOKING METHODS :
3

Fried glutinous rice flour:
- Add in glutinous rice flour into mixing jar to fry.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 90°C

- Set-asides for snow skin mooncake.

4

Mixed all the ingredients:
- Add in all the snow skin ingredients to mix.
Settings: Timer: 1 Minute / Speed: 3
- if unmixed flour, fold or gently mix the mixture using a spatula until fully incorporated.

5

Snow Skin
- Strain mixture to a steam dish. Make sure there are no clumps.
- Cover the steam dish with cling film.
- Put the steam dish in large steamer. Close the lid cover.

- Select preset mode R- “STEAM “ Auto Settings Timer : 25 Minutes / Temperature: 120°C

6

To Assemble the Snow Skin Mooncake:
50g Snow Skin Mooncake (10pcs)
- Mold size: 4.5 cm
- Weight : 20g (skin) / 20g (bean paste) or 15g (bean paste)+ 5g - 7.5g strawberry

7

To Assemble the Filling: Bean Paste:
Prepare 200g bean paste.
- Weigh 20 grams of bean paste filling and fold into a ball.
or
- Weigh 15 grams of bean paste filling and fold into a ball.
- Flatten the bean paste filling with your palms , place the strawberry in the middle and fold the bean paste into a ball

Notes: Cover the filling with cloth or cling film to prevent dry.

8

Snow Skin Assembly
- Transfer the steam dish to table top.
- Use spatula cut cross lines.
- Use spatula and hand to fold and knead the dough until a smooth.

9

- Wear plastic gloves and continue kneading, the taste will be better. Knead until smooth ball shape.
- Wrap the dough with cling film. Set asides.

Notes: Wear the plastic gloves to prevent sticky dough.

10

Snow Skin Dough 20g:
- Divide the dough into half. Set aside the white dough.
- Add 2 tea spoons of fruit color in half of the dough to knead. Set aside.
- Divide the white dough to 10 portions and weigh for 10 g each
- Divide the color dough to 10 portions and weigh for 10 g each
- Sprinkle some fried glutinous rice flour on the dough.
- Mix 10g white dough and 10g red dough then flatten the dough with your palms.

Notes: Cover the dough with cloth or cling film to prevent dry.

11

- Flatten the snow skin dough with your palms
- Place the filling ball in the middle and seal the snow skin.
- Sprinkle some cooked glutinous rice flour

12

- Dust a little fried glutinous rice flour into the mold.
- Place the assembled snow skin mooncake into the mold
- Place it into the mold and press it gently on a flat table.
- Turn it UPRIGHT on the surface , press the plunger down gently and pull the mold up.

13

- Best enjoy within 2 - 3 days.
- Keep in the fridge overnight in container or a zip-lock bag.
- Add little corn starch and you can freeze for a month in a zip-lock bag.

Notes

Snow Skin Mooncake

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