Snowskin Mooncakes

By Tasty · 60 min

Ingredients

Instructions

1. Combine the glutinous rice flour, rice flour, cornstarch and powdered sugar in a large bowl and whisk.
2. In another bowl, mix the milk and oil. Pour onto the dry ingredients and stir until combined.
3. Strain the mixture into a clean heatproof bowl and let it sit for 30 minutes.
4. Set the bowl in a steamer, or over boiling water in a lidded pan. Steam for 25 to 30 minutes, until solid, slightly translucent, and a knife inserted comes out nearly clean (a few drops of liquid are fine).
5. Let the dough cool for a few minutes. Knead it on plastic wrap, covered with more plastic wrap, for several minutes until very soft and oily-looking.
6. Portion the red bean paste into 20 balls of about 1 inch each, and place them on a greased plate.
7. Cover the work surface with plastic wrap. If marbling, divide the dough into three portions and colour one with matcha, one with blue spirulina, and leave one white. Take about 1 tablespoon of each, combine, roll into a ball and flatten to 1/4 inch thick. Without marbling, take 3 tablespoons of white dough, roll into a ball and flatten to 1/4 inch thick.
8. Place a red bean ball in the centre of the dough and wrap the dough around it. Roll gently between your palms to seal.
9. Dust a 50-gram mould lightly with glutinous rice flour. Place the mooncake seam side down, press gently, then press firmly on the mould to stamp the top. Gently release the mooncake. Repeat with the rest.
10. Refrigerate in an airtight container lined with plastic wrap for a few hours. If very firm before serving, let stand at room temperature for 10 to 15 minutes. Best eaten within a few days.

Summarized from Tasty's video. Watch it for the details.

More recipes with

MilkRed bean