28 Sep Snowskin Mooncake
Mooncakes have always been one of my biggest childhood food memories! Here’s a simple recipe you can make with your family!

Snowskin Mooncake
Servings
8
servingsPrep time
30
minutesCooking time
10
minutesIngredients
Filling of choice (Red bean/ green bean/ lotus paste)
- Mooncake Skin
3 tablespoon glutinous rice flour
3 tablespoon regular rice flour
2 tablespoon cornflour
3 tablespoon powdered sugar
1/2 cup milk
1 tablespoon condensed milk
1 tablespoon neutral cooking oil
Colouring of choice
Directions
- Put glutinous rice flour, regular rice flour, cornflour and powdered sugar into a bowl. Pour in milk. Mix until smooth. Add condensed milk and oil. Stir to combine.
- Pour the mixture into a deep plate, then cover it with another plate. Cook it using one of these methods: [Option 1] In a microwave for 4 minutes on high power; [Option 2] In a steamer for 20 minutes over medium-high heat).
- By then the mixture should have turned solid. Use a flexible spatula to scrape it off and transfer to another plate to speed up cooling.
- When it’s cool enough to touch, combine and knead it in your hands until it becomes smooth (you’ll need to wear food-safe gloves to prevent sticking). Knead in colour of choice.
- Toast glutinous rice flour over low heat for about 4 minutes. Transfer out to cool for later use.
- Take the filling out and knead in your hands briefly to make it smoother. Divide it into 8 equal pieces of 50g and roll each into a ball.
- Also, shape the skin into 8 equal balls. Flatten one piece into a round wrapper. Place a filling ball in the middle. Gently push the wrapper upwards to tightly cover the filling. Seal at the top.
- Roll the assembled ball in the toasted glutinous rice flour. Rub off any excess flour leaving just a very thin layer.
- Put the ball into a mooncake mold. Place the mold, with the opening facing down, onto a lightly dusted surface. Press the springy handle then lift up the mold. Push the handle again to release the mooncake.
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