Mooncake series: Bean paste and Snow skin mooncake


Saturday morning reading. Three kids. Three books. Three languages. How funny!!!


6-year-old: Snow White and the seven dwarfs.
4-year-old: Đồ chơi của bé (My toys).
1-year-old: T’choupi au zoo (T’choupi in the zoo)

Snow Skin Mooncake

(Adapted from Savoury Days)

For 8 mooncakes 125 g with one egg each.

A. Simple syrup:
500 g sugar
500 g hot water
1/4 tsp cream of tartar

B. Snow skin dough:
800 g simple syrup (above)
About 400 g fried glutinous rice flour

C. Filling (red bean):

(to make about 12 125-g mooncakes without egg,
or 15 125-g mooncakes with one egg,
or 25 125-g snow-skin mooncakes without egg,
or 35 125-g snow-skin mooncakes with one egg)

400 g red bean (soaked in cold water over night)
180 g sugar
180 g coconut oil

D. Filling (green bean and green tea):
500 g green bean (soaked in cold water over night)
180 g sugar
180 g coconut oil
10 g green tea powder + 2 tbs water

To make simple syrup:

  1. Combine sugar and hot water in a saucepan.
  2. Heat until small bubble appears.
  3. Add cream of tartar.
  4. After water boils and sugar is completely dissolved, turn off the heat.
  5. Let it cool.

To make snow skin mooncake:

  1. Combine 400g simple syrup with about 180g fried glutinous rice flour.
  2. If the mixture is too wet, add another 20-40g fried glutinous rice flour.
  3. Let it rest for 30 minutes.
  4. Use dough and filling ratio of 2:1 (e.g. 100g dough: 50g filling for a 150g-cake): roll filling into small balls, cover with dough, and use mooncake mold to press into desirable cake shapes.

To make filling (red bean or green bean/green tea):

  1. Soak bean over night.
  2. In a large stockpot uncovered, boil bean with about 2 liters of water and a pinch of salt
  3. Skim and discard bubbles.
  4. Simmer for about 30 minutes until the beans are fully cooked and soft.
  5. Add sugar.
  6. Use a handheld blender to process the bean and sugar into a watery smoothie.
  7. Pour the bean smoothie through a mesh strainer into a large nonstick skillet. Discard any solid in the strainer.
  8. Place the skillet over medium-high heat and add 1/3 coconut oil. Use a spatula to mix until combined.
    • Note: The maximum heat of my cooktop is 9. I use level 7.
  9. Once combined, quickly add another 1/3 of coconut oil and mix well.
  10. Add the remaining oil, and mix very well.
  11. When the bean smoothie starts to thicken and coat the spatula (after about 5-10 minutes), lower the heat to medium.
    • Note: I use level 5 out of 9 in my cooktop.
  12. When the bean starts to look paste-like (after about 5-10 minutes), lower the heat to low (add green tea if using)
    • Note: I use level 3-4 out of 9 in my cooktop.
  13. Cook and stir frequently for about 15-20 minutes.
    • Note: to test if the bean paste is ready, use a spatula to divide the paste into two parts. Use your pinky finger to test the paste in the middle. If your finger comes out clean without any paste stick to it, the paste is ready.
  14. Immediately put the bean paste in a large shallow dish. Cover closely with a plastic wrap. Let it cool at room temperature.

Some modifications:

  • Green tea yellow bean: combine 15 g green tea powder + 60 ml hot water, and mix to the bean smoothie after adding oil.
  • Pandan yellow bean: combine 1 tsp pandan paste + 60 ml hot water, and mix to the bean smoothie after adding oil.
  • Passion fruit/lemon yellow bean: combine juice of 8 passion fruits or lime + 60 ml hot water and mix to the bean smoothie after adding oil.
  • Durian yellow bean: add 200 g durian to the bean once the bean looks paste-like. Mix well.


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