Snow skin mooncake with custard filling

Snow skin mooncake with custard filling

Prep Time: 30 minutes

Cook Time: 20 minutes

Author: Wei @ Red House Spice

Yield: Make 9 mooncakes (50g each)

A delicate, delectable treat for celebrating Chinese Mid-Autumn Festival, snow skin mooncake with custard filling delivers enchanting texture and flavour.

Ingredients

Group A: For the skin

·         3 tablespoons glutinous rice flour

·         3 tablespoons rice flour

·         2 tablespoons wheat starch

·         3 tablespoons icing sugar, sifted

·         120ml (0.5 cup) milk

·         1 tablespoon condensed milk

·         1 tablespoon cooking oil

Group B: For the filling

·         45g (1.5oz) unsalted butter, melted

·         2 eggs, beaten

·         2.5 tablespoons wheat starch

·         40g (0.5 cup) powdered milk

·         3 tablespoons icing sugar, sifted

You also need:

·         Sifted icing sugar (for dusting)

Instructions

1.    Make the skin: Whisk all the ingredients from group A in a bowl until well combined. Pour the mixture into a deep plate. Steam over a medium heat for 15 minutes (see note 1). Scrape the hardened dough off the plate. When cool enough to touch, knead with hands (using gloves to prevent sticking) until smooth and elastic (Colour the dough if you wish. Please refer to note 2). Keep refrigerated for 2 hours.

2.    Cook the filling: Mix all the ingredients from group B in a small sauce pan (or a metal mixing bowl). Place it into a bigger pan filled with hot water. Heat up over a low heat. Stir the mixture constantly with a spatular until it becomes pretty solid (doesn’t stick to the spatular any more). When completely cool, place in the fridge for 2 hours.

3.    Assemble the mooncakes: Divide the dough into 9 equal pieces. Shape 9 balls with the filling. Flatten a piece of dough into a round wrapper with your fingers (gloves on). Place a ball in the middle. Gently push the wrapper upwards to seal completely. Place it into a mooncake mould (dusted with icing sugar to avoid sticking). Push gently to shape (see note 3). 

4.    Store & serve: The mooncakes taste best when chilled in the fridge. Place them in an air-tight container (or sealed plastic bag) and consume within 48 hours. You may also freeze them for up to 2 weeks. Leave to thaw in the fridge before serving.

Notes

1. Steaming time may vary depending on the volume of the mixture. For example, if the ingredients are doubled, you should steam for about 20 minutes.

2. HOW TO MAKE COLOURFUL SKINS: You may use natural ingredients to achieve this. For example, matcha powder for green or purple sweet potato powder for purple (They are available in Chinese shops and some whole food stores). Add the powder directly to the steamed dough then knead well to even the colour (add little by little until the desired colour appears). 

3. Mooncake moulds are available in many Chinese stores, especially around Mid-Autumn Festival time. You can also find them on eBay, Amazon, etc. Small muffin tin or jelly mould can do the job too.

Source   https://redhousespice.com

Tweet