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Chewy Snow Skin Mooncake
It’s almost the time of year for mooncake as the Chinese will be celebrating Mid-Autumn festival (中秋节)on Sept 12.
The markets and stores are filled with various brands and forms of mooncake.
I have never attempted to make mooncake at home but my contributor Siew Loon is so talented that she even makes her own mooncake.
Check out these gorgeous looking snow skin mooncake.
Enjoy! (If you wish to buy mooncake, click the link.
Time flies and in 2 weeks time we will be celebrating the Mid-Autumn festival.
The history Mid-Autumn festival can be found at this link.
This year the Mid-Autumn festival will be celebrated on September 12.
This festival is also commonly known as Mooncake Festival.
There are so many varieties of mooncakes these days and honestly I have lost count of it.
Like every other year, I will make some mooncakes to be given away as gifts to friends and relatives.
Instead of the traditional mooncakes, there was a special request from a very close friend to do Snowskin Mooncakes with natural ingredients.
It came as a challenge, and I finally decided to use carrots, dragonfruits and screwpine leaves.
I thought it will be great to share with our Rasa Malaysia readers.
Snowskin mooncake is a non-baked mooncake which is commonly eaten cold and fresh.
It has a elastic, chewy and soft skin.
It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops.
This is a must try recipe for those who loves Snowskin Mooncakes.
How Many Calories per Serving?
This recipe is only 456 calories per serving.
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Snow Skin Mooncake
Ingredients
Mooncake Skin:
- 130 g cooked glutinous rice flour, Gao Fen sifted
- 160 g powdered sugar
- 130 ml boiled carrot, dragonfruit juice or screwpine leaves juice
- 2 tablespoons fresh milk
- 1 tablespoon shortening (I use Crisco)
Filling:
- 1 kg Mooncake paste, Red Bean, Lotus, Green tea
- 80 g melon seeds, lightly toasted
Instructions
- Squeeze the juice and heat till boiling point. Cool the juice in fridge for about 4-6 hours.
- Sieve together the icing sugar and cooked glutinous flour.
- Add in the shortening. Combine until the mixture resembles bread crumbs.
- Add in the juice and milk. Mix to a soft and smooth dough. Let it rest for 10 minutes.
- Divide the dough in 60 g (2 oz.) and roll into a ball. Wrap each ball with cling wrap until ready to use.
Filling:
- Add melon seeds to mooncake paste.
- Roll it tightly into a ball of 120 g (4 oz.) each.
To make Mooncakes:
- Lightly dust hands with cooked glutinous rice flour. Flatten the dough. Place the filling into the center of the dough.
- Wrapped it up tightly and seal the edges.
- Put in a floured mooncake mould. Tap and remove it.
- Chill for at least 6 hours before serving.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
i wanna try on it looks so good
Bee, These are absolutely beautiful. They don’t look real. You are amazing. They are works of art! I want to try one! ?
Hi,
I would like to ask you how long do i need to knead before i get the soft and chewy elastic texture. And is 三洋糕粉 the correct flour to buy?
Thank you!
Do you have a video for this mooncake demo? Thanks!
No.
Hi, I followed the recipe but there was too much liquid. The dough did not turn up but it was just molten liquid mass. What do you suggest I do? Maybe I should have added the liquid in parts and not altogether to form the dough? Thank you. Regards, juliet
I did tried, but the liquid is too much…. thanks