How to Make Snow Skin Mooncakes for the Mid-Autumn Festival!

By CiCi Li · 150 min

Ingredients

Instructions

1. Soak the azuki beans in water for 2 hours, or up to overnight. Rinse and drain them.
2. In a large pot, add 3 cups of water and bring to a boil. Add the beans and cook over low heat for 2 hours, adding ½ cup water every 30 minutes, until very soft.
3. Turn the heat to high and cook for about 15 minutes, stirring constantly, until the liquid has almost dried out.
4. Add 1 cup of sugar and blend everything with an immersion blender until smooth.
5. Cook the paste in a saucepan over low heat for about 10 minutes, stirring continuously, until it is thick and heavy with the texture of peanut butter.
6. Spread the paste on a plate and refrigerate for 1 hour so it firms up and is easier to handle.
7. Make the dough by mixing the glutinous rice flour, rice flour, wheat starch, sugar and cold milk, then add the olive oil.
8. Steam the dough until cooked, then knead it while warm until smooth.
9. Divide the dough and the red bean paste into 25 g portions, wrap the paste in the dough, and press into a 50 g mooncake mold.
10. Dust the finished mooncakes with powdered sugar and the extra glutinous rice flour as needed.

Summarized from CiCi Li's video. Watch it for the details.

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