Snow Skin Mooncakes
Desserts - Other Desserts
Glutinous Rice Flour
Wheat Starch or Cornstarch
Sweetened Condensed Milk
7 to 9
Mooncake Filling of Your Choice
To make the skin:
In a mixing bowl, whisk together all the ingredients until well combined. Pour the mixture into a deep plate or shallow bowl.
Steam over medium heat for 15 minutes. (If the ingredients are doubled, steam for an additional 5 minutes.)
Scrape the hardened dough off the plate onto a work surface. When cool enough to handle, knead until smooth and elastic. (Gloves will help prevent sticking and are highly recommended.)
Wrap in plastic wrap and refrigerate for 2 hours.
If you wish to color the dough, add the color during kneading and continue kneading until it is well distributed. Add color little by little until the desired color appears.
Pink: Beet Powder, Yellow: Turmeric, Green: Matcha Powder (also adds great flavor), Blue: Butterfly Pea Flower Powder, Purple: Purple Potato Powder, Brown: Cocoa Powder, Black: Charcoal Powder (food grade)
Prepare the filling:
Custard paste (with variations including chocolate), red bean paste, lotus seed paste, sesame seed paste, or anything that you can reasonably shape into a ball.
Assemble the Mooncakes:
Divide the dough into 9 equal pieces and shape into balls. Form 9 equal balls of filling.
Flatten each piece of dough into a round wrapper with your fingers. Place filling in the center of the wrapper and seal.
Insert ball (seam-side facing you) into a 50 to 75 gram mooncake mold dusted with powdered sugar to prevent sticking. Invert the mold onto your work surface and push gently to press into shape.
Place onto a wax or parchment paper lined tray. Makes 9 mooncakes.
Serving & Storage:
Mooncakes may be served straight away after assembling.
Otherwise, place them in a single layer in an air-tight container and refrigerate up to 48 hours. Remove from the refrigerator 1 hour before serving.
Mooncakes can also be frozen in an airtight container for up to 1 month. Thaw in the refrigerator before serving.