Snow Skin Mooncake (冰皮月饼)

Yields 16-20 mooncakes

Snow Skin Mooncake

Equipment

  • mooncake molds

Ingredients

  • .5 cup glutinous rice flour for cooking
  • .5 cup glutinous rice flour
  • .5 cup rice flour
  • 2 Tbsp sugar
  • 2.5 Tbsp oil
  • 180 ml milk
  • desired filling

Instructions

  1. Over low heat, cook 1/2 cup glutinous rice flour.
  2. Mix everything in a bowl except for the cooked glutinous rice flour from step 1.
  3. Place bowl in steamer, steam for 25-30 minutes. Let it cool.
  4. Put mixture on plastic wrap, divide into 16 pieces rolled into spheres (or desired number of mooncakes) cover with plastic wrap to prevent drying out.
  5. For each mooncake, you should have about 15 g of the skin, and 30 g of filling.
  6. Make 16 spheres of filling, about 30 g each.
  7. When wrapping each mooncake, take one piece of the dough (make sure the rest of the dough pieces are still covered in plastic wrap).
  8. Make a well in the dough sphere with one finger, put the filling in that well and carefully wrap the dough to cover the filling.
  9. Coat the mooncake with the cooked glutinous rice flour, and then use the mold to form the mooncake shape.
  10. Use a brush to remove excess flour.

Notes

  • Very important to cool the mixture in step 3.
  • For step 8, alternative is to roll the dough into a flat circle, but it will be difficult to wrap the dough around the filling. Making a well guarantees a thin, even layer of dough.