Snowy Mooncake

Snowy Mooncake

by Ma Lin

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

4

It’s the first time to make snowy moon cakes. I have never eaten this kind of moon cakes before every Mid-Autumn Festival. It sounds like a mysterious name. In fact, it is not difficult to make. , But it also requires a lot of practice. Let’s spread the knowledge of snowy mooncakes first: Snowy mooncakes are traditional Vietnamese Mid-Autumn Festival food. They were introduced to Hong Kong by Vietnamese refugees in the 1980s. After learning how to make them, Hong Kong’s Taipan bread and cakes were promoted, and the mooncake market with a 700-year history started. Significant changes have quickly swept Chinese across the world, so Hong Kong Taipan snowy mooncakes are synonymous with snowy mooncakes.
Snowy mooncakes can already be found in some supermarkets, but due to the storage temperature, they are not often available. Different from the outer skin of traditional Cantonese-style mooncakes, this kind of glutinous rice skin that does not need to be baked is soft and firm, and the filling is mostly fruit-based, a bit like glutinous rice cakes. If you are tired of traditional mooncakes, you may wish to change the taste to make this year's Mid-Autumn Festival more fun. The simple and festive snowy mooncakes don’t need an oven at all. They are wrapped with red bean paste or pineapple filling. They are very sweet and delicious. It makes sense to make some for relatives and friends during the Mid-Autumn Festival.
However, the flour on the outside is still slightly wrapped this time, because it is easy to stick when demolding, but this will make the mooncakes not bright enough and affect the appearance. Another cartoon pattern is not very deep, maybe I am not trying hard enough. Two-color ones will look better. You can mix cocoa powder or matcha powder directly into the dough.

Snowy Mooncake

1. Put glutinous rice flour, sticky rice flour, orange flour into a bowl and mix

Snowy Mooncake recipe

2. Take another bowl, pour milk, powdered sugar and soybean oil and mix well

Snowy Mooncake recipe

3. Slowly pour the liquid into the powder, stirring while pouring

Snowy Mooncake recipe

4. Stir well

Snowy Mooncake recipe

5. Sift the mixed roux, and then let it stand for half an hour; cover with plastic wrap and steam for 25 minutes; after taking it out, stir it smoothly with chopsticks while it is hot, and cool it in the refrigerator for a while

Snowy Mooncake recipe

6. Divide the batter into 38 grams/piece, and divide the red kidney bean filling into 25 grams/piece (the ratio of the dough to the filling is 3:2)

Snowy Mooncake recipe

7. Knead the small dough round and flatten it, and wrap it in the filling (if it is too sticky, you can dip your hands in a proper amount of cooked glutinous rice flour)

Snowy Mooncake recipe

8. With the mouth facing down, gently roll some cooked glutinous rice flour on the dough and in the mold, pat off the excess cooked glutinous rice flour, and put it in the mold to shape.

Snowy Mooncake recipe

Tips:

1. It tastes better after being refrigerated for a few hours;
2. Fruity fillings are more delicious;
3. You can also buy ice skin powder directly, which is easier to operate.

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