Matcha Snowy Mooncake

by West Mountain Beans

4.7 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

I am getting too lazy to make baked moon cakes, snowy moon cakes, my kitchen’s love, none of them. The matcha powder I brought back to Japan just changed the taste of this year's mooncakes. "

Ingredients

Matcha Snowy Mooncake

1. Make the filling first: soak the peas 3 or 4 hours in advance

2. Add water to the pressure cooker, the amount of water is higher than that of peas

3. Press for about 40 minutes

4. The pressed peas are still relatively complete

5. Roll repeatedly with a spoon

6. Until it's muddy

7. Serving and letting cool

8. Add candied dates

9. Chop into fines, knead into the bean paste

10. Divide into small balls

11. Making ice skin: a mixture of glutinous rice flour, rice flour, and orange flour

12. Pour the milk and stir evenly, add corn oil at the end

13. Put it in the steamer and steam for about 5 minutes after boiling

14. Let the steamed dough cool at room temperature

15. Add matcha powder

16. Knead

17. Start package: take a small piece of ice skin and make a nest

18. Put the filling

19. Push up gently with your fingers

20. Gradually close

21. Fill in the mold

22. Undercut

23. Using 50 grams of moon cake molds, we made a total of 6

24. The peas are not peeled, and the filling does not need to be too delicate, so that the nutrition is more comprehensive

25. Matcha powder is sugared, and the filling borrows the sweetness of dates, so no extra sugar is added

26. With a cup of homemade milk tea, breakfast and afternoon tea are good

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