This Soft Snowy Mooncake Skin 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:
Soft Snowy Mooncake Skin
For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer.
Approximate cost (CAD) $3
Ingredients
- 75 g Glutinous rice flour
- 45 g Sweet potato starch or cassava starch aka tapioca starch
- 45 g Wheat starch
- 15 g Cornstarch
- 45 g White sugar
- 300 g Milk (300 ml)
- ½ tbsp Condensed milk
- 3 tbsp Oil
Instructions
- Combine all of the above ingredients in a mixing bowl
- Whisk until fully mixed. Pour into a steaming pan
the batter will be very thin and runny - Cover the pan with a plate or tin foil so that steam doesn’t get on the batter
- Steam on high for 20 minutes.
My batter was approx. 1.5” in height. If you’re steaming pan is wide, you may use less time. It’s cooked when it’s not runny - When time is up, score the dough and loosen it from the pan.
It will be sticky and it’s fine if it looks roughed-up - Let it cool for 15-30 minutes.
You can start kneading it when it’s still warm. Just don’t burn yourself. Be sure to wear plastic food gloves because the dough is quite sticky - Knead until soft, smooth and elastic. Will take approx. 5 minutes
- Put in a zipper bag or wrap in plastic wrap and cool in the refrigerator for 30 minutes
- After 30 minutes, dough skin is ready to use
Note that the dough is now cooked and ready to eat
Nutrition
Calories: 65kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 90mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 24IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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.
Leave a Reply