Dessertscookwithdana5.0
Snow Skin Mooncakes
Mooncakes with a mochi like exterior filled with custard and strawberry.
👥 12 Servings⏱️ Prep & Cook: 26h 35m⏳ Prep: 2h🔥 Cook: 24h 35m👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●spatula
- ●pan
- ●cutting board
- ●microwave
📝 Preparation Steps
1
snow skin (mochi)
2
To make the snowskin’s chewy and soft exterior, mix the following ingredients with a whisk: 2 tablespoon wheat starch, 1/4 cup rice flour, 1/4 cup glutinous rice flour (mochiko flour), 1/2 cup milk, 1 tablespoon condensed milk, and 1 tablespoon neutral cooking oil. Mix until there are no clumps and the batter is smooth. Cover the bowl with a plate, plastic wrap or a cheese cloth to prevent water from coming in to the batter when steaming.
wheat starch2 tablespoonwheat starch or corn starch3 tablespooncondensed milk1 tablespoonneutral cooking oil (vegetable or avocado oil works!)1 tablespoon
3
Boil water on medium-high heat in a large pot. Once water is boiling, place covered bowl on a steaming rack. Steam for ⏱️ 20 minutes.
4
After steaming, take the bowl out of the pot and cool for at least ⏱️ 10 minutes. Make sure the snowskin is not too hot to touch. Knead the snowskin dough until it becomes soft and easy to move around similar to play-doh!
5
(OPTIONAL) To make colored dough, roll the dough in a ball. Then, split the dough in half. Use half for white dough. Then, split the other half in quarters. Add 1/4 teaspoon matcha powder (or food color of choice) to the dough and knead until it turns green. Add 1/4 teaspoon ube food coloring to the other piece of dough and knead until it turns purple.
6
custard filling
custard
7
To make the custard, mix 2 eggs, 2 tablespoons melted butter, 1/4 cup milk, 1 tablespoon condensed milk, 1/2 tablespoon sugar, and 3 tablespoon wheat starch or corn starch. Whisk until there are no clumps.
custardeggs2melted butter2 tablespooncondensed milk1 tablespoonwheat starch2 tablespoonwheat starch or corn starch3 tablespoon
8
Pour mixture in a pot and cook on low heat. Continuously mix with a whisk and then use a rubber spatula to fold in the custard. Cook for ⏱️ 4-7 minutes until the custard has thickened and looks like a paste.
custard
9
Refrigerate for an hour prior to making the mooncakes. Wrapping the mooncakes with a firm custard is easier.
custard
10
assembly
11
Toast 1/4 cup glutinous rice flour on low-medium heat. Continue to stir the flour in a pan for ⏱️ 4 minutes and set aside. Cut strawberries in half and remove the tops.
12
Lay out a non-stick baking mat or cutting board. I’m using mini mooncake molds, so I will use less dough. Adjust the amount of snowskin dough depending on your mooncake mold. Grab 15-19 grams (having defined measurements of the dough ensures that it can fit in my mooncake mold!) of snowskin dough (some white, green and purple dough makes it so pretty!) and roll in a ball. Add toasted glutinous rice flour on the surface of the mat and on top of the dough. Flatten dough with a rolling pin. Add half a strawberry and 1/2 tablespoon custard. Finally, pinch the mooncake shut.
mooncake moldsrolling pincustard
13
Place the pinched mooncake in a mooncake mold and gently press the mooncake to the sides. Push the mooncake mold to make the impression and you should have a mooncake! Be careful as the mooncakes are very soft/fragile and transfer to a plate (add toasted glutinous rice flour to the plate to prevent sticking). Refrigerate for ⏱️ 30 minutes prior to serving so the shape hardens!
14
Eat the mooncakes immediately as it tastes the best fresh! If you can’t finish them, you can place in a closed container for 1-2 days. Before eating, microwave with a wet paper towel for ⏱️ 1-2 minutes until snowskin is soft or steam them for ⏱️ 2 minutes. Happy mid-autumn festival!
Nutrition Facts
calories
110 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
3 g
sodium Content
36 mg
protein Content
3 g
trans Fat Content
0.1 g
cholesterol Content
35 mg
carbohydrate Content
14 g
saturated Fat Content
2 g
unsaturated Fat Content
3 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...