Snowy Mooncakes with Pineapple Stuffing

Name: Snowy Mooncakes with Pineapple Stuffing
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 60g Glutinous rice flour; 45g Sticky rice; 35g Orange powder (wheat starch); 180g milk; 20g Vegetable oil; 45g Powdered sugar; 1 package Pineapple filling; 2g cocoa powder; 2g Matcha powder

by Yuanyuan Happy Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

The first time I saw the colorful snowy mooncakes, I was shocked by it and thought it was so beautiful. Snowy mooncakes are as the name suggests, and when they taste cold, the name gives people a cold feeling. The production is simple and does not need to be baked, the pattern is diverse, and the outer skin can be made in a variety of colorful colors, which is pleasing to the eye and gives people a visual impact.

Ingredients

Snowy Mooncakes with Pineapple Stuffing

1. Prepare ingredients.

2. Mix milk, vegetable oil and powdered sugar and stir well.

3. The powder mixture is sifted into the stirred liquid, and the mixture is fully stirred evenly.

4. The batter is sieved and the small particles are crushed with a spoon.

5. Cover with plastic wrap and let stand for 30 minutes.

6. Fill the pot with clean water (add enough water to steam the batter) and place it on the Midea induction cooker. Select the "Boiling Water" function to boil the water.

7. Stir the batter thoroughly before putting it in the pan.

8. Cover with plastic wrap and steam for 30 minutes. (Try to use a container with a large area, so that it is easy to be cooked)

9. After steaming, use chopsticks to stir quickly, put it in a plate and press repeatedly until it is completely cool. Cover with plastic wrap and store in the refrigerator for 1 hour.

10. Cooked glutinous rice flour: Put a small amount of glutinous rice flour in an oil-free non-stick pan, and fry it over low heat until slightly yellow.

11. Take out the dough and knead it again.

12. Divide the dough into 3 portions, add matcha powder and cocoa powder to the two portions, cover the three-color dough with plastic wrap and let it stand for 10 minutes.

13. Divide the pineapple filling into 20 grams each and round it.

14. Divide the pie crust into 30 grams each and make rounds.

15. Flatten the crust and wrap it with pineapple filling and round it.

16. Put the moon cake mold into the cooked glutinous rice flour and press it, and then pat the excess flour with your hands. (This recipe is not sticky, so it's ok without sticky powder)

17. Put the moon cake into the mold and press it lightly to remove the film.

18. If you want to have multiple colors for a pie crust, first make a little bit of other colors, stick it on the mold pattern, and then put it into the cake dough to get different colors. It tastes better when it is put in the refrigerator.

Tips:
The finished snowy moon cakes have a better taste when placed in the refrigerator for a few hours. They need to be stored in a fresh-keeping bag and stored for no more than 2 days.