Snowy Mooncakes with Coconut Custard Filling

Name: Snowy Mooncakes with Coconut Custard Filling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 230g milk; 30g Salad oil; 30g starch; 50g Sticky rice; 40g Sugar; Some Coconut Custard Filling

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

Most people like to eat custard fillings. You can make moon cakes, meal packs, and bread. The common practice is to use butter, egg yolk, milk, etc. In fact, the butter custard filling for moon cakes is not delicious, it has a slight smell. I think this method of using vegetable oil to make custard filling is worth recommending. I also added coconut paste. , To mask the smell of eggs, increase the fragrance, let's take a look. (I am afraid of confusion, the ingredients and quantity of the custard filling are shown in the step chart)

Ingredients

Snowy Mooncakes with Coconut Custard Filling

1. Make the ice skin first. Glutinous rice flour, sticky rice flour and orange flour are mixed evenly

Snowy Mooncakes with Coconut Custard Filling recipe

2. Salad oil, milk, condensed milk mix well

3. Pour the mixed oil, milk, etc. into the powder and mix well

4. Mix well and add sugar

5. Stir thoroughly and cover with plastic wrap

6. Put it in a steamer with boiling water and steam for half an hour

7. After steaming, take it out, stir while it is hot and smooth, let it cool and you can divide it into small pieces and knead it

8. Make custard filling. Ingredients: 35g salad oil, 2 eggs (I used one egg yolk and one whole egg), 35g orange powder, 40g milk powder, 85g water, 60g sugar, 30g coconut minced. First, the salad oil and sugar are mixed first.

9. Stir as much as possible to emulsify

10. First add a raw egg yolk and stir well,

11. Add a whole egg and stir well.

12. Melt the milk powder with water and pour it into the egg liquid

13. Sift in the orange powder after stirring evenly

14. Add the orange powder and mix thoroughly, and heat in water

15. Stir while heating until the batter is lumpy

16. Take out and pour in the coconut paste

17. Mix well and let cool for later use

18. I like to eat the skin of glutinous rice, so I use the ratio of 1:1 for the skin and filling, both are 25 grams. This is up to my personal preference. The ratio of the skin and filling is divided according to the size of the moon cake mold.

19. Squeeze the snow skin, put in the finished filling, and slowly push the skin up with the mouth of your hand

20. Wrap it up and round it again

21. Press the moon cake mold to form it. It tastes best if it is refrigerated overnight

Tips:
For the custard filling, I did not only use egg yolks. I used a whole egg, an egg yolk and added coconut paste. The finished product is very delicious and worth a try.
The moon cake molds we commonly use are 50g, 70g, and 100g, etc. You can divide the size of the ice crust and the filling according to your own preferences. I made 50g snowy mooncakes, with a 1:1 ratio between the crust and the filling.