Just like its name. This mooncake looks like it has snow skin. It’s a non-baked mooncake with soft, chewy pastry and custard filling. The Mid-Autumn Festival is less than two weeks away. I certainly cannot celebrate it without some delicious mooncakes.
I always like the Snow Skin Mooncake. I am not sure about its origin, most likely Hong Kong or Singapore. Compare to the traditional mooncakes, it’s rather light. It needs to be kept in the fridge and served cold. It also tastes best when chilled in the fridge.
If you like, you can make it colourful by adding some matcha powder or beetroot powder. In this recipe, I used the custard filling. You can use red bean paste or lotus paste. Some extra nuts or seeds would be nice too. You can keep them in an air-tight container up to five days. I really enjoy this mooncake. I hope you will like it. 🙂
Makes 20 mooncakes (50g)
- Glutinous rice flour – 75g
- Rice Flour – 75g
- Wheat Starch – 50g
- Icing Sugar – 45g
- Almond Milk – 350g
- Butter (melted) – 35g
- Extra Glutinous Rice Flour – pan fried.
- Egg – 3, beaten
- Milk powder – 60g
- Icing Sugar – 60g
- Almond Milk – 120g
- Wheat starch – 50g
- Butter (melted) – 45g
- Vanilla essence – few drops
- mooncake mould
- Make the pastry first. Mix all the dry ingredients in a bowl until well combined. Add almond milk and butter. Mix well. Pour the mixture into a deep plate or a glass container. Steam over medium heat for 30 minutes.
- Let the dough cool for few minutes. Scrape the dough off the plate.
- When cool to touch, put vinyl gloves on and knead until smooth. Wrap in a cling wrap and let it cool.
- Make the filling. Whisk the icing sugar into the butter. Then, mix the eggs and almond milk into the mixture. Sift the flours into the mixture. Mix well.
- Pour the mixture into a bowl. Steam over medium heat for 30 minutes or until it becomes very thick. Stir every 5 mins. (If you don’t have a big pot, just use the double boiler method over a medium heat and keep stirring it until it becomes thick.)
- Pan fry some extra glutinous rice flours.
- Make the mooncakes. Before you start assembling the mooncakes, wear the food grade vinyl gloves. It is much easier in this way because the dough and the filling can get sticky.
- Divide the filling into 20 and shape into balls. Same for the pastry dough.
- Flatten a pastry ball to a circle and place a custard filling ball in the middle.
- Pleat and pinch the edges to seal into a ball. Coat the ball with pan-fried glutinous flour before place it into a mooncake mould.
- Place each ball into the mooncake mould, and gently push out the mooncake.