I recently do not make this type of mooncakes often because they do not keep well and best to be consumed in 1-2 days. This recipe is using dough which is steamed and kneaded until smooth. No shortening was used so this is good news for those who are not so keen on using it.
Adapted the recipe to yield six to seven pieces of 80g snowskin moon cakes
- Ingredients:
- 40g Glutinous rice flour
- 35g Rice flour
- 15g wheat starch
- 40g icing sugar
- 145g full cream milk
- 30g vegetable oil
- 240-280g red bean paste or lotus paste or other flavors of your choice
- some toasted melon seeds (optional) to be added into the paste
- 2-3 tablespoons of cooked glutinous rice for dusting your dough when shaping(I used store bought)
Method:
- In a mixing bowl mix together all the flours, sugar, milk and oil. Using a handwhisk, stir until all the ingredients are combined.
- Sift mixture into a heat resistant bowl (make sure you oil it well before pouring in). Steam for 25 mins over medium heat.
- Remove from stove and using a sturdy spatula, knead the mixture while it is still hot until the dough is smooth. Divide the dough and add coloring to each portions. Knead in the color until smooth. Wrap each portion with cling film and chill them in the fridge for 30 mins.
- To assemble, divide the redbean/lotus paste into 40g each. Mix and match the colored dough to get 40g each. Flatten a piece of dough with your palm and place a piece of paste in the center and wrap it up. Roll into a ball and coat it with the cook glutinous rice before placing into the cavity of the mooncake mould and press it out. Repeat until all complete.
- Place each completed mooncake into a container and make sure they are well sealed. Refrigerate for 1 hour before serving. Best eaten on the day they are made and keep leftovers well covered in the fridge for up to a day. The cakes harden the longer you keep in the fridge.
Note: wear gloves to handle the dough as they can be sticky.
QembarDelites 