Something fun for mooncake festival! We made fresh snowskin and used storebought lotus and lotus-chocolate filling from Redman. For the snowskin, an alternative method is to steam the mixture on high heat for 30 minutes (the traditional way), but we chose this recipe as we found microwaving easier! The recipe is adapted from a video that used 50g moulds (ours were 75g), so make sure to adjust the proportions to fit your mooncake mould size.
|
Snowskin adapted from Souped Up Recipes 35g glutinous rice flour Mooncake moulds (we used 75 grams) |
To make snowskin In a glass or ceramic bowl, combine glutinous rice flour, rice flour, wheat starch, sugar, milk, condensed milk and vegetable oil, and mix until smooth. Cover the bowl with a ceramic plate. Microwave it 3 times (1.5 minutes, 1 minute, and 30 seconds) and mix the mixture in between each time. Depending on the power of your microwave, you may need to adjust the third microwaving time slightly until you don’t see any runny liquid. Let the dough cool. Knead for 5 minutes or until smooth and nonstick. Recommend to wear gloves to prevent stickiness. Portion it into 12 pieces and roll into smooth balls, 30 grams each. Cover with plastic wrap so they don’t dry out. To make baked glutinous rice flour Toast 2 tbsp of glutinous rice flour in a non-stick pan over medium-low heat for a couple of minutes or until the glutinous rice flour becomes a little bit off-white. To assemble Portion out 45 grams of mooncake filling (we used lotus and chocolate lotus) and roll into balls. Take a piece of the wrapper dough and put it in between 2 parchment papers. Roll it with a rolling pin to 2-3mm thick. Place the custard filling in the middle and wrap it into a ball. Dust the mooncake ball with a little bit of cooked glutinous rice flour. Shape it into a cylinder then carefully place it into the mold. Push it down onto a parchment paper until the pattern is ingrained, then release the mooncake. |
My Dose of Sugar 