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snow-skin mooncakes

snow-skin mooncakes

Eating mooncake during the Mid-Autumn Festival has always been a Chinese family tradition. The first mooncake appeared back in 1600 B.C. and regained its popularity in the second century Han Dynasty. Sharing resemblance with the celestial object (the moon), mooncakes nowadays have eight different variations, depending on where their origins are in China. One of the most popular fillings for mooncakes is the salted duck egg yolk. The most luxurious of the pastries will contain four egg yolks, each to represent a phase of the moon.

This particular type of mooncake is famous to the Guangzhou area or at least the southern part of China. It’s not like the traditional mooncake thats baked and usually filled with some type of salted duck egg yolk. This mooncake, with the amount of glutinous flour used, almost takes like a Japanese mochi. And when frozen, mochi ice cream! Now who doesn’t love that? All in all, it’s sweet, subtly creamy, and just a wonderful treat to share with friends and family.

How would I alter this for next time? Hmm… I want to explore the different flavors that I can make with this dish. I have made a separate attempt at making a matcha-skinned, ube-filled mooncake and not going to lie, that was pretty delicious too. Anyways, if you have the time, try out this recipe! It’s the Mid-Autumn Festival after all.

Note: The snow-skin recipe was influenced by VictoriaBakes.

  • 18 50g mooncakes // 9 100g mooncakes
  • 20 minutes
  • 1 hr 30 minutes

ingredients

Red Bean Filling

  • 5/6 cups (100 g) tapioca starch
  • 1/8 cups (40 g) brown sugar
  • 1/4 cups (65 ml) water

Snow-Skin

  • 3 cups of water
  • 2 tbsp of condensed milk
  • 1/8 cups of granulated sugar
  • 1 1/2 cups of milk (I prefer whole milk)

directions

Red Bean Filling

  1. Wash red bean and place in pot.
  2. Add 3 cups of water.
  3. Place in pressure cooker for 35 minutes.
  4. **Alternative Method: soak beans for 3 hrs, and boil.
  5. Scoop beans into a large pan.
  6. Add sugar, oil, and salt.
  7. Make a slurry with glutinous rice flour and water, pour into pan.
  8. Mix around until mixture comes together into a ball (approx. 30 minutes).
  9. When finished, refrigerate.

Snow-Skin

  1. Mix glutinous rice flour, rice flour, cake flour, corn starch, and sugar.
  2. Slowly whisk in milk one-third at a time.
  3. Whisk in oil and condensed milk.
  4. Strain 3-4 times.
  5. Steam for 45 minutes on high.
  6. When finished, let cool for an hour.

Miscellaneous

  1. Place glutinous rice flour on a baking sheet.
  2. Bake for 20 minutes at 170 degrees Celsius, mixing halfway.

Preparations

  1. Roll red bean filling into balls the size of ping-pong balls.
  2. Sprinkle cooked glutinous rice flour on your working surface.
  3. Take a golf-ball sized piece of snow-skin dough, roll it into a sphere, and flatten until it is 1/2 cm thick.
  4. Wrap your sphere into the dough on all sides, it is okay to have excess dough.
  5. Repeat for all spheres.
  6. Take your mooncake mold and press firmly onto the finished sphere, hold for 5 seconds, then release.

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