.jpg)
.jpg)
Gift the Joy of Cooking
Instant BiteUnite eGift Cards!
Tools
- Mooncake mold Stamping tool 50 g. size
- Dough and filling Stainer, mixing bowl, and steamer pot for the dough making
- mixer, steamer pot for the filling making
- 1/3 cup of toasted glutinous rice flour for coating
- Scale to measure all the ingredients.
- Cling film
Ingredients for 12- 16 mooncakes, 40-50 g.
White wrapper
45 g glutinous rice flour
35 g rice flour
20 g wheat flour
40 g powder sugar
1 tbsp condensed milk
185 g milk
18 g vegetable oil
Green tea/color wrapper
Add 1-3 tbsp Green tea powder or a drop of food coloring in a white wrapper. Knead while it is warm.
Instruction
Make the wrapper and filling one day before the online class
(KEEP COOL IN THE FRIDGE)
- Combine milk, sugar, and oil well, and then mix with wheat starch, rice flour, and glutinous rice flour.
- Strain and set aside for 30 minutes. Cover with plastic wrappers and steam over high fire for around 30 minutes until it becomes slightly transparent. Transfer and stir with chop stickers forcefully for several minutes until fine and smooth.
- Transfer to a plate and cover with a plastic wrapper. Knead with both hands for several minutes until the surface becomes oily. (This is really important to have a soft taste wrapper, so do not skip this).
- Add green tea or color drop and knead until well mixed.
- Refrigerate for at least 4 hours before assembling the snow-skin mooncake.
- Make coating flour, In a frying pan, stir fry raw glutinous rice flour on medium-low until the flour turns light yellow. Remove it from the heat. Set aside to cool down.
Snow skin Mooncake making
Fillling
Purple Sweet Potato Paste filling
300 g purple sweet potato (Diced and steamed for 30 mins with three pandan leaves)
110 g granulated sugar
Pinch of salt
1 1/2 tbsps glutinous rice flour
2 1/2 tbsp cooking oil
Instruction
- Steam purple sweet potato with pandan leaves for 30 minutes until very soft.
- Combine sugar, salt, glutinous rice flour, and water. Mash steamed sweet potato while still hot.
- Use the mixer to blend it until well combined and smooth, then sieve into a non-stick pan.
- Add in cooking oil, and mix well.
- Cook over medium heat for 15-16 minutes (the heat for the different cookers is different, cooking time is just for reference), until you have a smooth thick paste.
- Set aside or put in the fridge to cool completely.
Assemble 40 g. ( 1/3 cup of glutinous rice flour for coating)
- Measure each wrapper around 20 grams and fill 20 grams. And then shape both wrapper and filling to balls.
- Prepare the dusting flour, filling, wrapper, and mooncake stamp. Assemble the mooncake stamp well and then dust it with flour. Shake off extra flour and set aside.
- Wrap the filling with the wrapper and seal completely. And then shape into a ball firstly and further to an oval. Place the oval to stamp (unsealed side first), flat with the bottom with fingers; push the shaping tool to stamp the flowers. Then de-mold carefully.
Red bean paste filling
200g Red beans (Must soak overnight before boiling)
650ml Water to boil the red bean for 30 mins - 1 hr until it is soft.
110 g granulated Sugar
12g Wheat Flour
Two teaspoons Vegetable oil
1 ½ tbsp Maltose (optional)
Pinch of salt
Instruction
- Boil red beans for 30 minutes until very soft.
- Combine sugar, salt, wheat flour, and maltose.
- Add water and use the mixer to blend it until well combined and smooth, then sieve into a non-stick pan.
- Add in cooking oil; Cook over medium heat for 15-16 minutes it starts to thicken.
- Put in the fridge to cool completely.