Description
This recipe for Snow Skin Mooncakes offers a delightful no-bake Chinese dessert option traditionally enjoyed during the Mid-Autumn Festival. Featuring a chewy, soft glutinous rice flour skin and a sweet lotus seed or red bean paste filling, these mooncakes are steamed rather than baked and served chilled, making them a refreshing treat.
Ingredients
Scale
Snow Skin Dough
- 100g glutinous rice flour
- 30g rice flour
- 20g wheat starch
- 60g powdered sugar
- 185ml milk
- 25g sweetened condensed milk
- 30g vegetable oil
Filling
- 200g lotus seed paste or red bean paste
For Dusting and Shaping
- 50g cooked glutinous rice flour
Instructions
- Combine Dry Ingredients: In a heatproof mixing bowl, sift together the glutinous rice flour, rice flour, wheat starch, and powdered sugar to ensure no lumps and an even mixture.
- Mix Wet Ingredients: In a separate bowl, mix the milk, sweetened condensed milk, and vegetable oil thoroughly.
- Form Batter: Slowly add the wet mixture to the dry ingredients while stirring continuously until the batter is smooth and lump-free.
- Strain Batter: Pour the batter through a fine sieve into a shallow pan to remove any remaining lumps, ensuring a silky texture.
- Steam the Batter: Place the pan in a steamer and steam over medium heat for 25 to 30 minutes or until the batter sets and becomes dough-like.
- Knead Dough: Allow the steamed dough to cool slightly, then knead it gently while still warm until it becomes smooth and pliable.
- Divide Dough and Filling: Portion the dough into 25g pieces and the filling into 30g pieces to create equal-sized mooncakes.
- Shape Mooncakes: Flatten each dough ball, place the filling in the center, wrap around the filling, and seal the edges completely.
- Dust and Mold: Lightly dust each mooncake with cooked glutinous rice flour to prevent sticking, then press into a mooncake mold for the traditional shape and pattern.
- Chill Before Serving: Refrigerate the finished mooncakes for at least 2 hours to set before serving chilled.
Notes
- You can customize the snow skin dough by adding matcha, cocoa powder, or fruit powders for different flavors.
- Store the mooncakes refrigerated and consume within 3 to 5 days for optimal freshness.
- Use cooked glutinous rice flour (gao fen) for dusting to prevent the sticky dough from adhering to surfaces or molds.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
