This Snowy Goldfish Mooncake 金魚冰皮月餅 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 Goldfish Mooncake 金魚冰皮月餅
Make these cute little animal mooncakes without a mold. They’re easy to make and fun to eat.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.You can use any colour you like. I used regular food colour for convenience sake.
Approximate cost (CAD) $10
Ingredients
- 3 drops Red food colouring
- 8 drops Yellow food colouring
- 525 g Snowy mooncake skin dough
- 21 Reconstructed salted egg yolks 5g each
- 420 g Prepared filling
- 42 Black sesame seeds
- 2 tbsp Cooked glutinous rice flour
- 1 Toothpick
- 1 Straw (I used one that is approx. 5mm diameter from McDonald’s)
- 1 pair Plastic food gloves (the dough and filling can be sticky; I highly recommend using these)
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 
- Take 105g of the mooncake skin and add 3 drops of red food colouring and 8 drops of yellow. Blend until evenly mixed. You should get an orange colour
- Roll into a log shape and cut them into 5g pieces. Put under plastic wrap to prevent drying out
- Take the rest of the mooncake skin and roll into a log shape. Cut them into 20g pieces. Roll into balls and put under plastic wrap
- Take one piece of the 5g orange skin, cut it into 4-6 random sized pieces. Roll them into random shapes
- Take a 20g white mooncake skin, remove 3 small pieces to make the fins and tail. Make them into triangle shapes with sides approx. 8mm. Use a plastic knife to press lines on the fins and tails
- Take a white mooncake skin and press flat. Press 2-3 orange pieces on each side. Place randomly and press together
Putting some orange on the underside can give it some contrast - Put the filling in the middle and wrap the filling with the skin. Close all openings by pressing and pinching the edges together. Roll in your palms until smooth. Lightly coat in cooked glutinous rice flour and then roll in palms to even out
- Use a toothpick or the pointed end of a chopstick to make a hole for the mouth
- Use water to affix 2 sesame seeds for the eyes
I used a cotton swab to dab a tiny bit of water to serve as glue - Use a straw to make scales
- Affix tail and fins with water
- Pat the bottom with cooked glutinous rice flour
- Done
Nutrition
Calories: 23kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 33mgPotassium: 14mgFiber: 1gSugar: 1gVitamin A: 8IUVitamin C: 1mgCalcium: 25mgIron: 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.
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