Press the ball into a lightly floured mooncake mould. Try our recipe! Keep the plastic wrap on the dough as it steams to protect it from condensation. I decided to make my red bean paste for these mooncakes, but scroll back up for more filling suggestions and recipes. If you can’t find wheat starch, you can substitute cornstarch, a more common ingredient in regular grocery stores. Pour the dough mixture into a heat-proof bowl that will fit in your steamer. Best to chill snow skin dough and sweet potato paste in fridge for 2-3 hours for easy handling and less sticky. Do you think an ice cream filling would work with this wrapper? As for the snow skin, please do make sure it has an even thickness when pressing it flat. Fry green bean paste, malt sugar and sugar with butter over low heat till they can be made into balls. However, they cannot be stored for more than two hours at room temperature. Chewy mochi is wrapped around sweet fillings, as opposed to traditional pastry. However, snow skin mooncakes are best consumed within a few days, with an upper limit of 1 week. Halal Mooncake - Features, Fillings, Recipe, Jelly Mooncake - How to Make Colorful and Crystal Mooncakes, 3,000 Years’ Timeline of Mooncake History, from its Origin 'Taishi Cake', Mooncake Recipe - How to Make Chinese Mooncakes at Home. For extra insurance against the mooncakes sticking to the inside of the mold, you dust the dough ball in addition to the mold itself with the cooked sweet rice flour (AKA glutinous rice flour) before inserting it into the mold. If necessary, re-shape the mooncake ball so it can easily fit into the mold. The shelf life of snowy mooncakes is around 30-60 days in refrigerator. Note: You can get the complete guide on how to make the traditional mooncake here (those with Chinese pastries and lotus paste). Note: This is a recipe for making 10 mung bean snowy mooncakes, each measuring about 50g. 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. Do keep the plastic wrap away from the hot sides of the steamer. Hi May, please note this dough cannot be frozen. It is called snow skin mooncake since the white translucent crusts are made of glutinous rice flour. This creates a shiny and glossy exterior and soft texture. After being steamed, the skin is translucent white like snow, which makes it beautiful and different from other types of mooncakes. Put on your food prep gloves, and weigh/divide the filling into portions that correspond to the size of your mooncake mold. Subscribe to our email list and/or follow us on Instagram, Pinterest, and Facebook. In Chinese, the name of these mooncakes is: bīng pí yuèbǐng (冰皮月饼), or literally, “ice/snow skin mooncakes.” They resemble traditional mooncakes in terms of shape, but the innovation is the snowy translucent skin made of mochi! If you want to make more, just add more materials in proportion. For a 50g mooncake mold, you’ll need 25g dough and 25g filling. 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. Press the mould plunger firmly (holding the base) and gently push to release the mooncake. If the dough is not completely cooked through, just put the plastic wrap back on and steam for another 5 minutes over high heat. You can try with coconut milk although I’ve never tried that myself and can’t guarantee the results! Wash salted egg yolks and place on a tray. Place a ball of filling in the center of the dough circle, and carefully lift the whole thing up and turn it upside down. Known as Bing Pi Yue Bing/冰皮 in Chinese, snow Skin Mooncake is believed to have originated in Hong Kong (although some argue that it’s from Singapore). The green bag is glutinous (sweet) rice flour and red bag is regular rice flour. For Home Delivery or E-sales *Free delivery for orders above $150 *Next day delivery for order placed before 5PM. Place the steamer over high heat, cover, and steam for 25 minutes. I’m so excited to try this! Place paste ball in the centre of the rolled dough, overturn it and wrap the filling completely and gently roll into a ball. Roll a piece of dough flat, make a hole in the lotus paste ball, insert ¼ salted egg yolk, wrap and roll into a ball. Once you assemble them, though, they’re done! Flip the mooncake mold so the open side is facing down on the plastic wrap work surface. 4. 1. A rich variety of ingredients can be filled inside the snow skin mooncake, including fruits, vegetables, cheese and egg yolk although red bean paste, green bean paste and black sesame are the most popular. Carefully lift the whole thing up and turn it upside down. With slight pressure, gently press down the spring bar on the mold until you feel resistance. Stir and mix well until there are no lumps. Prepare a steamer by filling it with enough water to steam on high heat for 25 minutes. Continue this process until you’ve assembled all the mooncakes! You’ll use this flour for dusting. You will need 9 salted egg yolks to make 35 mooncakes with egg yolks. This recipe will make eight 100g mooncakes or sixteen 50g mooncakes. Take each dough ball, and press it into a round disc with your palm. Snow skin mooncake is a kind of non-baked pastry eaten on Chinese Mid-Autumn Festival. 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. Boil pandan leaves in a pot of water for about 20 minutes and measure out 260 ml water. Snow Skin Mooncakes have become very popular. Snow Skin Mooncakes, on the other hand, aren’t baked at all. I just tried this recipe for a test run and they did not survive the pressing. Stir and mix well until there are no lumps. Because the outer mochi is so soft, your filling choices are a bit more limited. Hi Kelly, 1st is the custard. Shiokman Eddie | Posted on September 22, 2017 |. ;). They’re snowy white rather than the traditional golden brown pastry, and people have gone gaga for them. If you don’t have a regular steamer, it’s rather easy. Take out the beans, pour them into a food processor and grind into paste; 4. Snow skin mooncake is made with glutinous rice flour, rice flour, and wheat starch, without golden syrup and lye water. The mooncakes are best eaten within 2 to 3 days. 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). I tried to use the custard recipe but I cannot even roll them into balls (they are still pretty runny even after making them a day beforehand) and it tastes extra ‘floury’. (I usually just use water, in some cases coconut milk, to replace milk in other recipes). You may freeze the mooncakes if you wish to keep them for a longer period (1 to 2 weeks). Our family wants to see it! Shake off any excess flour, and carefully place the ball inside the mold. The dough is cooked once it has turned from fully opaque to fully translucent. Required fields are marked *. I don’t even want to share it with my family, I just want to eat it all myself. Mix milk, powdered sugar, salad oil, 45g glutinous rice flour, rice flour, and wheat starch well; 2. Store mooncakes in airtight containers and keep in fridge. sweet rice flour ) and wheat starch. Lay a piece of clear plastic wrap on your work surface to prevent sticking.