chinese dessert

<p>Soft and slightly chewy snowskin filled with creamy custard and a fresh tangy strawberry. Perfect for this mid-autumn festival!</p>

Strawberry Snow Skin Mooncakes

Glutinous rice flour (1/3 cup)

Rice flour (1/3 cup)

Wheat starch/corn starch (2 tbsp 2 tsp)

White sugar (1 tbsp 1 tsp)

Milk (1/2 cup 2 tbsp)

Vegetable oil (1 tbsp 1 tsp)

Milk powder (1/3 cup 2 tsp)

Cornstarch (3 tbsp)

Milk (1/3 cup 4 tsp)

Eggs

Sugar (1/4 cup)

Unsalted butter (2 tbsp 2 tsp)

Glutinous rice flour,

strawberries

Combine the milk powder, cornstarch, milk, eggs and sugar together in a bowl and whisk to combine

Pour the custard base into a small saucepan over medium heat and whisk continuously until the mixture begins to thicken

Using a rubber spatula continue to mix the custard until it thickens enough to form a ball

Mix the custard until the butter is fully incorporated

Wrap the custard in clingwrap and place it in the fridge to cool completely

Custard

Combine the rice flours, wheat/corn starch, white sugar and milk, whisk together until smooth

Cover the mixture and steam for 20 minutes, or until the centre is fully set

Roughly mix the mixture and allow it to cool completely

Using your hands knead the dough until the oil is completely absorbed

Remove one-third of the dough and knead in your desired colouring/flavouring, I used freeze-dried raspberry powder but you can use food colouring

Divide the white dough and pink dough into 5 equal parts

Combine the pink and white dough together to form 5 balls and set aside

Snow skin

Once the custard has cooled divide it into 5 equal portions (each should weight ~50g) 

Wrap a whole strawberry in each portion and form into a balls

Lightly coat a ball of snowskin in glutinous rice flour

Flatten the ball and roll it out with a rolling pin to form a circle

Place a ball of custard in the centre and pull the sides of the snowskin in to enclose the custard

Smoothen the surface of the dough and shape it into a mooncake using the dusted mould

Repeat with the remaining custard and dough

Refrigerate for 1-2 hours to set before serving

Assembly

https://www.youtube.com/watch?v=dIJ8l7_UONA

Strawberry Snow Skin Mooncake | Custard Snowskin Mooncake Recipe | Catherine Zhang

Red bean soup 红豆沙 is in the category of Cantonese desserts called tong sui (糖水).  The red bean soup is also frequently included in the Chinese banquet package as the final dish to wrap up a meal. 

Red Bean Soup

(10 oz) red beans

pandan Leaves

(about 3-5 grams) of dried tangerine peel (chenpi 陳皮)

water

Salt

rock sugar

tbsp of sago

Rinse the red beans with water to remove...

Rinse the red beans with water to remove the impurities.

Soak the red beans overnight. (Optional: keep the...

Soak the red beans overnight. (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.).

Add the pandan leaves and dried tangerine peels.

Boil the red beans with water for one...

Boil the red beans with water for one hour.

Separate the beans from the liquid, mash the...

Separate the beans from the liquid, mash the beans and then return to the pot.

Soak the sago for 30 minutes to soften...

Soak the sago for 30 minutes to soften it.

Add the soaked sago and rock sugar. Add...

Add the soaked sago and rock sugar. Add water if necessary.

Boil for a further twenty minutes. Serve.

https://mediavine-res.cloudinary.com/video/upload/fgt3fnjnveo3t0nwmsdf.mp4

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Strawberry Snow Skin Mooncakes

Red Bean Soup

Top 2 chinese dessert recipes from across the web

The most viewed chinese dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Snow Skin Mooncakes

Red Bean Soup

The most viewed chinese dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine