Snow Skin Mooncake-Video Recipe with Custard Filling
User Reviews
5
Snow Skin Mooncake-Video Recipe with Custard Filling
Description
Snow Skin Mooncake uses a wrapper made from glutinous rice flour, rice flour, wheat starch, sugar, milk, and vegetable oil, steamed until slightly translucent and then kneaded until smooth. The custard filling is prepared by dissolving sugar in milk, then combining with custard powder, wheat starch, cake flour, eggs, and butter, cooked over low heat until thick and smooth, then chilled until firm enough to shape. The final assembly involves encasing the custard within the snow skin dough to form the mooncakes.
The result is a soft, slightly chewy exterior with a creamy, sweet custard center. These mooncakes are served chilled, making them a refreshing dessert option. The texture contrast between the tender skin and the luscious filling is a hallmark of this recipe.
For storage, keep the mooncakes in airtight containers or wrapped individually to prevent the snow skin from drying out. They are best enjoyed the day after assembly. They also freeze well for up to one week but should be thawed in the refrigerator for several hours before serving to regain softness.
Ingredients
- 1/3 cup glutinous rice flour for coating
Creamy custard filling
- 1.5 tbsp. custard powder
- 1/2 cup wheat starch + 2 tablespoons cake flour
- 1/2 cup cake flour
- 100 ml milk
- 2 tbsp. butter 30grams, unsalted
- 1/2 cup granulated sugar ,60 grams
- 2 egg 100g or 1 large egg+ another yolk (whisked
wrapper
- 45 g glutinous rice flour
- 35 g rice flour water milled version
- 20 g wheat starch
- 40 g sugar or sugar powder
- 185 g milk or unsweetened coconut milk
- 18 g vegetable oil
Instructions
Make creamy custard filling
- In a small pot over slowest heat, dissolve sugar with milk.
- Shift all the flours and custard powder quickly. Stir to combine well. Add egg and butter in. Keep stirring forcefully in the whole process to combine everything and avoid caking. Heat until the mixture becomes very thick and form a paste texture. Remove from fire and keep stirring for several minutes until it becomes fine and smooth.
- Transfer out, cool down and cover with plastic wrapper. Refrigerate for several hours until hardened so you can shape the filling easily.
Make the wrapper
- Combine milk, sugar and oil well and then mix with wheat starch, rice flour and glutinous rice flour.
- Strain once 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 out and stir with chop stickers forcefully for several minutes until fine and smooth. Transfer to a plate and cover with 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). Refrigerate for at least 4 hours before assembling the snow skin mooncake.
Make coating flour
- In a fry pan, stir fry raw glutinous rice flour on medium low heat until the flour turns light yellow. Remove it from the heat. Set aside to cool down.
Assemble
- Measure each wrapper around 20grams and filling 30 grams. And then shape both of wrapper and filling to balls.
- Prepare the dusting flour, filling, wrapper and mooncake stamp. Assemble the mooncake stamp well and then dust with flour. Shake off extra flour and set aside.
- Wrap the filling with wrapper and seal completely. And then shape to a ball firstly and further to an oval. Place the oval to stamp (unsealed side first), flat with bottom with fingers; push the shaping tool to stamp the flowers. Then demold carefully. If you find the mooncake is sticky on the stamp, use the other hand to help separating.
Notes
- Store snow skin mooncakes in airtight containers or wrapped individually to keep their soft texture.
- These mooncakes are best enjoyed the day after assembling for optimal flavor and texture.
- They can be frozen for up to one week; thaw in the refrigerator several hours before serving to soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16I
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 19mg | 1% |
| Potassium | 45mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 100IU | 2% |
| Calcium | 26mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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