Pumpkin Snowy Mooncakes

Name: Pumpkin Snowy Mooncakes
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 65g Sticky rice; 40g noodles; 360g milk; (Cooked) 50g Glutinous rice flour; 90g Powdered sugar; 40g Salad oil; 80g Sugar

by All ice

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Snowy mooncakes were introduced to the mainland from Hong Kong. The main reason they are called "Snowy Mooncakes" is that they are different from the traditional way of making mooncakes. Because all traditional moon cakes are made of syrup, the color is golden yellow. Part of the raw material of snowy moon cakes is glutinous rice. The moon cakes made are beginning to look white. They are stored in the freezer and stored in the freezer when they are sold.

After snowy mooncakes were introduced to the mainland, they were improved by food lovers and made colorful snowy mooncakes. It is said that the masters are among the folks. Really, if you search on the Internet, you will come up with various methods and recipes for snowy mooncakes. , There are also colorful and super high-value snowy mooncake pictures, just as beautiful as they are.

When I first played baking, I made snowy mooncakes. At that time, relatives and friends around liked my snowy mooncakes. However, due to its short shelf life and the need to keep refrigerated, I made them every time. In recent years, I have become more and more busy, and I have done less. This time, at the request of the client, to organize a party, I made snowy mooncakes again.

The reason why I chose pumpkin as filling is because of the nutritional value of pumpkin and its super-beautiful color, which is more suitable for the autumn season. With the color you like, you can’t think of it as beautiful or not. This is just a trial, except for The customer tried it and gave the rest to his daughter. Although the color is less, the daughter still likes and is very happy

Ingredients

65g Sticky Rice
40g Noodles
360g Milk
(Cooked) 50g Glutinous Rice Flour
90g Powdered Sugar
40g Salad Oil
80g Sugar

Pumpkin Snowy Mooncakes

1. First make the pumpkin filling, peel the pumpkin and steam it, press the mud, put it in a wok, add sugar and salad oil and fry, shape and let cool for later use, press to make the pumpkin filling (there is no photo taken during the frying process)

2. To make mooncake crust, pour milk, powdered sugar, and salad oil in a basin and stir evenly. Pour in glutinous rice flour, sticky rice flour, and noodles. Stir thoroughly to form a thin batter. Let the stirred thin batter stand for 30 minutes, then put it in the steamer, and steam it over high heat for about 20 minutes. Stir the steamed batter vigorously with chopsticks until smooth. Then wait for it to cool down, it's ice skin

3. After cooling, press the skin: stuffing=5.5:4.5, and divide. If you want to add color, you can add the pigment to the snow skin and knead it evenly. When wrapping, pat the cake powder on your hands to prevent sticking, and then flatten the snow skin on the palm of your hand, and put a piece of pumpkin filling. Wrap the pumpkin filling with ice skin and slowly push it up until the filling is completely covered and closed.

4. Sprinkle some fried cake powder in the mold, let the cake powder evenly stick to the mold wall, and then pour out the excess cake powder. This can facilitate demoulding. Then put the wrapped snowy dough into the mold and compact it with the palm of your hand. Knock the mooncake mold vigorously, and then pour it out. The snowy mooncake is ready. Put the prepared mooncakes in the refrigerator and refrigerate them overnight, and you can eat them. The shelf life is relatively short, only about 2 days. Eat them as soon as possible.