Snow Skin Mooncake
Ingredients
Mooncake Skin
-
130
g
cooked glutinous rice flour (Gao Fen), sifted
-
160
g
powdered sugar
-
130
ml
boiled carrot juice, dragonfruit juice or screwpine leaves juice
-
2
tablespoons
fresh milk
-
1
tablespoon
shortening (Crisco)
Filling
-
1
kg
Mooncake paste (Red Bean, Lotus, Green tea)
-
80
g
melon seeds, lightly toasted
Instructions
- Squeeze the juice from the fruits and heat it until boiling, then cool it in the fridge for 4 to 6 hours.
- Sift together the icing sugar and cooked glutinous flour, then add shortening and mix until it resembles breadcrumbs.
- Add the cooled juice and milk to the mixture, then mix until a soft dough forms. Let it rest for 10 minutes.
- Divide the dough into 60 g portions and roll each into a ball, wrapping them in cling wrap until ready to use.
- For the filling, add melon seeds to the mooncake paste and roll into balls weighing 120 g each.
- Dust hands with cooked glutinous rice flour, flatten the dough, place the filling in the center, wrap it tightly, and seal the edges.
- Place the filled dough in a floured mooncake mold, tap to release, and chill for at least 6 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
456
Total fat
6g
Total carbohydrates
113g
Total protein
10g
Sodium
13mg
Cholesterol
0mg
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