Matcha Snowy Mooncake
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Put all the ingredients in a large bowl and mix into a uniform, particle-free batter
2. Put the batter in a pot and steam for 15 minutes. When steaming starts, use chopsticks to stir to prevent precipitation of the batter and separation of water. After the batter is cooked, let it cool and set aside.
3. Divide the dough into two portions, add an appropriate amount of matcha powder to one portion and mix well;
4. The other one does not need to be added, it is the original flavor;
5. Sprinkle a little cake powder (that is, fried glutinous rice flour) on your hands and chopping board to prevent staining, knead the cooled batter into dough, divide it into small balls of about 25 grams, and treat the matcha flavor in the same way;
6. The red bean paste is made by yourself and processed into 20 g bean paste balls;
7. Press the dough into a flat shape, wrap it in bean paste, pinch it tightly, roll the stuffed dumplings with a layer of cake powder, and place them in a moon cake mold to make a shape.
8. After deducting the mooncakes, wrap them in plastic wrap and put them in the refrigerator for 6 hours, and then they will taste better.
