Snow Skin Mooncake
Snow skin mooncake or crystal mooncake is a non-baked mooncake with a soft and chewy texture. It is eaten chilled, best eaten with a cup of hot Chinese tea.
Servings: 8 people
Calories: 456kcal
Ingredients
Mooncake Skin:
- 130 g (4½ oz) cooked glutinous rice flour, Gao Fen sifted
- 160 g (5⅔ oz) 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 (2lb) Mooncake paste, Red Bean, Lotus, Green tea
- 80 g (2⅘ oz) 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
Note: The filling is available at bakery supply shop in Malaysia and Singapore. For those of you who wants to make the lotus paste, you can get the recipe from here.
Nutrition
Serving: 8people | Calories: 456kcal | Carbohydrates: 113g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 13mg | Fiber: 5g | Sugar: 80g