Snowskin mooncake recipe

Ingredients for snowskin mooncake

TWO PERSON

24 mooncakes, size 40 g each

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White wrapper

67 g glutinous rice flour

52 g rice flour

30 g wheat flour

60 g powdered sugar 

1.5 tbsp condensed milk

10 fl. oz milk 

1 fl. oz. vegetable oil 

 Recipe

• Combine milk, sugar, and oil well, 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 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 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.

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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. 

Red bean paste filling

200g Red beans (soak overnight) with 650ml Water to boil the red beans for 1 hr

110 g granulated Sugar

12g Wheat Flour

2 teaspoons of Vegetable oil

1 ½ tbsp Maltose (optional)

Pinch of salt

Recipe

• 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. 

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Purple Sweet Potato Paste filling

300 g purple sweet potato (Diced and steamed for 30 mins with pandan leaves) 

110 g granulated sugar

Pinch of salt

1 1/2 tbsps glutinous rice flour

2 1/2 tbsp  cooking oil 

Recipe

• 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. 

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‍Assemble 40 g.

• Prepare table with cooked glutinous rice flour for dusting.
• 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 and then 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. 

Tools for an online class with BiteUnite

Prepare before the class.

• Scale to measure all the ingredients.
• Cling film to cover the work surface and stamping process

You will receive the below kit from BiteUnite via USPS, Please put them in the fridge once it arrive.

• Gift box: Please assemble before the class
• Mooncake mold Stamping tool 50 g. size 
• Cooked glutinous rice flour for dusting
• Ready-made wrapper and filling. Please put them in the fridge right away when you receive them. 

Happy Mid-Autumn festival! 

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