Rainbow Custard Snowy Mooncake

Name: Rainbow Custard Snowy Mooncake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 50g Sticky rice; 20g Corn oil; 220g milk; 30g starch; 30g condensed milk; 50g Glutinous rice flour; 45g Powdered sugar; Some (or other fillings are fine) Custard filling

by Kosai

4.7 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Snowy moon cakes refer to moon cakes made from glutinous rice flour as the main raw material for the crust. Snowy moon cakes are different from traditional moon cakes. The skin of traditional moon cakes is high in sugar and oil, and is baked into golden yellow. Snowy mooncakes are soft, white and slightly transparent, and the content of fat, calories and cholesterol is lower than that of traditional mooncakes. It is an environmentally friendly and healthy product. The soft glutinous Q-bomb with ice skin will give you the feeling of Q-bomb after one bite. The taste is a bit similar to desserts like glutinous rice cakes and Xue Mei Niang.
Rainbow Custard Snowy Mooncakes have ice crust on the surface and custard filling in the ice crust. Custard filling is a filling with rich milk flavor and silky texture after many experiments.
Because this snowy mooncake does not contain any preservatives and additives, it is best to finish eating within 2 days. Remember to put it in the refrigerator and keep it tightly sealed~"

Ingredients

50g Sticky Rice
20g Corn Oil
220g Milk
30g Starch
30g Condensed Milk
50g Glutinous Rice Flour
45g Powdered Sugar
Some (or other fillings are fine) Custard Filling

Rainbow Custard Snowy Mooncake

1. Prepare the filling first, I used custard filling. For the recipe of custard filling, refer to my other recipe "Perfect Custard Filling"

2. Make ice skin. First pour milk in a large bowl and add powdered sugar. If there is no powdered sugar, replace it with caster sugar. But the granulated sugar must be stirred and melted.

3. Pour in corn oil.

4. Mix milk and corn oil well and emulsify.

5. Add glutinous rice flour, sticky rice flour and orange flour, and stir evenly without particles. Wrap a layer of plastic wrap to prevent water droplets from flowing into the batter. The batter will be too sticky to form a dough. Steam over high heat for about 20 minutes.

6. It is normal for the steamed snowy dough to have a layer of oil floating on the surface.

7. Poke the steamed dough into small pieces with chopsticks and let cool

8. The cold ice skin needs to be rubbed until the surface is smooth. You can pack stuffing. Everyone should know how to make stuffing. Because I was operating with both hands, I didn’t take pictures, everyone understands~