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
Ingredients
Mooncake Skin:
- 130 g (4½ oz) cooked glutinous rice flour Gao Fen, sifted
- 160 g (5⅔ oz) powdered sugar
- 130 ml boiled carrot juice 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 it until it reaches boiling point. Cool the juice in the fridge for about 4 to 6 hours.
- Sift together the icing sugar and cooked glutinous flour. Add the shortening and combine until the mixture resembles breadcrumbs.
- Add the juice and milk to the mixture, and mix until a soft and smooth dough forms. Let the dough rest for 10 minutes. Divide it into 60 g (2 oz) portions and roll each portion into a ball. Wrap each ball with cling wrap until ready to use.
Filling:
- Add melon seeds to the mooncake paste. Roll the mixture tightly into balls, each weighing 120 g (4 oz.).
To make Mooncakes:
- Lightly dust your hands with cooked glutinous rice flour. Flatten the dough and place the filling in the center.
- Wrap it up tightly and seal the edges. Place it in a floured mooncake mold, tap to release, and then 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