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 about 12 mooncakes 150 g and a few mini ones

A. Simple syrup:

(To accompany about 450 g fried glutenous flour)

800 g sugar
800 g hot boiling water
1 lemon or lime (sliced, seeds discarded) 

To make simple syrup:

  1. Using a scale to measure a total weight of a saucepan + a trivet (the saucepan can be hot later)
  2. In the saucepan, combine hot boiling water + sugar. Mix well.
  3. Boil the sugar water mixture under high heat. 
  4. Once bubble appears, lower the heat to medium.
  5. Add lemon or lime slices.
  6. Simmer for 5-7 minutes.
  7. Discard lemon or lime slices.
    •  Note: To test if the the syrup is done, put the hot saucepan on a trivet on a scale. The weight should be 1,300g-1,360g on top of the total weight of the saucepan and trivet.
  8. Let it cool to room temperature before using.
B. Filling (green bean):

300 g green bean (soaked in cold water over night)
90 g sugar
145 g canola oil or coconut oil
15 g fried glutinous rice flour

To make filling (green bean):

  1. Soak bean for 2-3 hours.
  2. In a large stockpot uncovered, boil bean with about 600 g water and a pinch of salt over high heat, uncovered.
  3. Skim and discard bubbles.
  4. Once boiling, lower the heat and simmer for about 30 minutes until the beans are fully cooked and soft.
  5. Add sugar.
  6. Add 2/3 oil.
  7. Use a handheld blender to process the bean and sugar into a watery smoothie.
  8. Pour the bean smoothie through a mesh strainer into a large nonstick skillet. Discard any solid in the strainer.
  9. In a small bowl, mix the remaining 1/3 oil + 15 g fried glutenous flour.
  10. Pour the oil + flour mixture through a mesh strainer to discard any solid. Set aside.
  11. Add bean mixture on to a skillet and heat over medium-high heat.
    • Note: The maximum heat of my cooktop is 9. I use level 7.
  12. Use a spatula to stir constantly.
  13. Once the water evaporates and the bean mixture thickens, remove the skillet off the heat.
  14. Let the mixture cools off, about 5 minutes.
  15. Add 1/2 oil-flour mixture and combine well.
  16. Then add the remaining 1/2 oil-flour mixture, and combine well.
  17. Put the skillet back on to the stove under medium-low heat.
  18. Use a spatula to stir constantly until the bean paste is firm.
    • 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.
  19. Immediately put the bean paste in a large shallow dish.
  20. Cover closely with a plastic wrap.
  21. Let it cool at room temperature.
  22. Refrigerate for 6-8 hours before using.

Some modifications:

  • Green tea yellow bean: combine 15 g green tea powder + 60 ml hot water, and mix to the bean paste at step 17.
  • Pandan yellow bean: combine 1 tsp pandan paste + 60 ml hot water, and mix to the bean paste at step 17.
  • Passion fruit/lemon yellow bean: combine juice of 8 passion fruits or lime + 60 ml hot water and mix to the bean paste at step 17.
  • Durian yellow bean: add 200 g durian to the bean once the bean looks paste-like. Mix well.
C. Snow skin dough:

(It’s best to mix the dough for 2-3 mooncakes at a time. If you make too much dough before using, the dough will be too firm)

For 3 moon cakes, each 150g (100 g dough + 50 g filling)

250 g simple syrup (above)
100 g fried glutinous rice flour (note that different brands absorb syrup differently, so add or subtract as needed))
2 tsp canola oil
A few drops of flavored syrup (orange, rose, etc.) (optional)

To make snow skin dough:

  1. In a bowl, add 250 g syrup.
  2. Add 2/3 fried glutinous rice flour, one table spoon at a time. Use a spatula to combine well each time.
  3. At this stage, the mixture is still quite liquid. Continue to mix with a spatula to allow the dough to absorb the syrup.
  4. Use a plastic glove and start to knead the dough.
  5. The dough will become firmer.
  6. Sprinkle 1/2 part of the remaining fried glutenous flour on the countertop.
  7. Put the dough on top, and kneed lightly.
    • Note: to test if the dough is ready, press a finger on the dough. The dough should not stick to the finger.
  8. Use the dough right away.
D. Snow skin moon cake

(Note: Dough and filling ratio is 2:1)

For a 150g mooncake: 100 g dough + 50 g filling
For a 75g moon cake: 50g dough + 25 g filling

  1. Wear plastic gloves.
  2. Roll bean paste into small balls.
  3. Roll dough into large balls and flatten with your palm.
  4. Place the bean paste in the center of the dough and cover.
  5. Use moon cake molds to press into desirable shapes.
  6. Cover in air-tight container.
  7. The cake is ready the next day.


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