This Snowy Mooncake, using a Mooncake Mold recipe is one part of my Snowy Mooncake 冰皮月餅 recipe. I separated all the different sections so that you may pick and choose between your favourite skins, fillings, and shapes. To mix and match, here are the links to each:
Mooncake Skins:
Mooncake Fillings:
Mooncake Shapes:
Snowy Mooncake, Using a Mooncake Mold
All measurements are based on a total weight of 50g per mooncake. 25g for the skin, 5g for the yolk and 20g for the filling. If you want to make them different sizes, adjust the ingredients accordingly.The yield for this recipe is 21 50g mooncakes.
Approximate cost (CAD) $10
Ingredients
- 525 g Snowy mooncake skin dough
- 21 Reconstructed salted egg yolks (5g each)
- 420 g Prepared filling
- 2 tbsp Cooked glutinous rice flour
Instructions
Cooking glutinous rice flour
- Use a dry, clean pan. Turn heat to medium and add glutinous rice flour
- Stir for 1 minute and turn heat to low
- Cover with lid for 3 minutes
- Remove lid and stir for 1 minute. It’s cooked when the colour turns lightly yellow or when you can smell the glutinous rice aroma
- Remove from heat and set aside
Putting the mooncake together
- Prepare your filling by taking 20g of filling, roll into a ball and flatten with your palm
- Place a reconstructed egg yolk in the center and cover it completely with the filling. Roll into a ball and set aside.
- Repeat until all the filling is rolled and put in the freezer for at least one hour
For easier wrapping 
- Optional: use food colouring to colour all or part of your dough. Here are some samples of how you can use colour in your mooncakes
- Roll the snowy mooncake skin dough into a log shape and cut them into 25g pieces. Roll them into balls. Put under plastic wrap to prevent drying out Skin to filling ratio is 1:1 (filling includes egg yolk). Adjust weights if your mold is not for 50g mooncakes
- Take one skin dough ball and flatten in the palms of your hands
- Put the filling in the middle of the flattened skin and wrap the filling
- Close all openings by pressing and pinching the edges together.
- Roll in your palms until smooth
- Roll the mooncake in a bowl with cooked glutinous rice flour
- Then roll in your palms to even out the cooked glutinous rice flour Only a light layer of flour is needed
- Dust the inside of the mold with cooked glutinous rice flour
- Put it into the mold. Do not force the mooncake into the mold is it doesn’t fit. Reshape it vertically to fit the mold
- Hold the mold base with one hand and press with the other
- Once the stamp presses on the mooncake, press down another 5-6mm and you will feel additional tension on the press
- Now lift the base and keep pressing until mooncake comes out
- Done
Nutrition
Calories: 246kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 3gCholesterol: 58mgSodium: 680mgPotassium: 90mgFiber: 2gSugar: 7gVitamin A: 160IUVitamin C: 2mgCalcium: 116mgIron: 5mg
Tried this recipe?Let us know how it was!
To learn more about the Mid-Autumn, check out this "Mid-Autumn Festival (Mooncake Festival): Celebrations, Greetings, Origins…" post from chinahighlights.com.
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