Snow skin mooncake

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

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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 11 mooncakes 50g

A. Simple syrup:
250g sugar
250g hot water
1/8 tsp cream of tartar

B. Snow skin dough:
400g simple syrup (above)
About 200g fried glutinous rice flour

C. Filling (red bean):
100g red bean (soaked in cold water over night)
40g sugar
20g coconut oil
10g canola oil
5g all-purpose flour + 1 tbs water

D. Filling (green bean and green tea):
100g green bean (soaked in cold water over night)
45g sugar
20g coconut oil
20g canola oil
5g all-purpose flour + 1 tbs water
5g green tea powder + 1 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 filling (red bean or green bean/green tea):

  1. In a saucepan, cover beans with water, and cook until soften.
  2. Use a handheld mixer to process bean to get smooth paste consistency.
  3. If desired, strain the paste using a sieve (optional).
  4. In a large non-stick skillet, combine bean paste with sugar and canola oil.
  5. Under medium heat, stir constantly for about 2 minutes.
  6. Add coconut oil. Stir for another 2 minutes.
  7. Add flour mixture (and green tea mixture if using).
  8. Turn heat to low, stir constantly until the paste is thicken (about 30-45 minutes).

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.

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