mooncake

<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

Traditional Mooncake Recipe

Plain flour (1 3/4 cup + 4 tsp)

Golden syrup (1/3 cup + 1 tsp)

Vegetable oil (3 tbsp 1 tsp)

tsp Baking soda

Water

Egg yolk

tsp Egg white

tsp Sesame oil

tsp Golden syrup

Mix baking soda and water together in a small bowl 

Combine flour, golden syrup, vegetable oil and baking soda mixture together in a mixing bowl

Stir the mixture until a shaggy dough forms, then knead with your hands to form a dough

Form the dough into a rough ball and cover with cling wrap

Mooncake Skin

Using a scale portion out each mooncake's filling with two egg yolks and your choice of filling- the total weight should be approximately 75g 

Enclose the egg yolks in the filling and roll into a ball

Continue with the remaining filling and form 8 portions of filling, set aside until use

Filling

Uncover the rested mooncake skin dough and portion into 8 x 50g portions, roll into balls

Place one portion between two pieces of cling wrap and roll into a circle that will enclose the filling

Remove the rolled dough from the cling wrap and carefully cover the portioned filling, bringing the edges together and shaping to close gaps

Place the mooncake ball on a baking tray lined with baking paper, smooth side up

Lightly oil the mooncake mould (I used a 100g mould) and use it to press the ball into a mooncake shape 

Remove the mould and repeat with the remaining filling

Remove from the oven and lightly spray with water, prepare the egg wash as they cool 

Combine all egg wash ingredients in a small bowl and whisk together until combined

Using a small food-safe brush lightly brush the mooncakes with the egg wash

Remove the mooncakes from the oven and brush with another layer of egg wash

Increase the oven to 200C/390F and bake the mooncakes for 10 minutes, until golden brown

Remove from the oven and cool completely before placing in an airtight container

Allow the mooncakes to sit at room temperature for 2-3 days for the skin to soften and soak up oils from the filling, the colour will deepen and the skin will become glossy

Store at room temperature for up to a week and enjoy!

Assembly + Egg wash

Hi Catherine, great recipe! I have been looking for one which doesn't use lye water. I have seen some other recipes use cake flour instead of plain flour, can you explain to me what the difference will be and why you chose to use plain flour? Thanks!

Snow skin mooncakes are no-bake and you can make them even without a mould!

Snow Skin Mooncakes with Custard Filling 奶黃冰皮月餅

g Glutinous rice flour

g Rice flour

g Wheat Starch

g Caster sugar

g Condensed milk

Milk

g Vegetable oil (Or any neutral flavour oil)

Coloring of choice ((Optional))

Custard powder

g Wheat starch

Unsalted butter (softened)

OR use another filling

glutinous rice flour

Mix glutinous flour, rice flour and wheat starch and sugar together in a mixing bowl.

Combine condensed milk, milk and oil together and add to the flour mix. Stir to combine.

Rub a thin layer of oil to coat a large shallow bowl, then pour the batter into the bowl, cover with plastic wrap and poke a few holes in the wrap.

Steam for 20 minutes.

Meanwhile, line the benchtop with a sheet of plastic wrap in preparation for kneading.2

Remove cooked mixture from steamer and using a spoon or spatula, scrape the cooked mixture onto the prepared plastic wrap. Let it cool slightly then knead it into a smooth dough. Wear gloves or rub your hands with a little oil to prevent dough from sticking.

Optional: If you want coloured wrappers, add colouring at this stage and knead it into the dough.

Wrap dough in plastic and rest it in the fridge for about 2 hours.

Snow skin wrapper

Mix eggs, sugar, custard powder and wheat starch in a bowl.

Heat milk and butter in a pan to a simmer. Don’t let it boil.

Pour the milk a little at a time to the egg mixture, whisking continuously to combine.

Pour the entire mixture back into the pan3 and cook on low, whisking continuously until mixture becomes very thick and comes together. Transfer to a bowl and keep stirring the mixture to get rid of any clumps and make it smoother if needed. Or pass through sieve if needed3.

Cover in plastic and cool in the fridge for at least 2 hours.

Custard Filling

We will use a 1:1 wrapper to filling ratio4, so divide the wrapper dough and filling into 25g portions and roll them into balls. Always keep dough covered with plastic wrap to prevent them drying out.

Take one wrapper dough and flatten it into a disc about 8-9cm. Holding the dough disc in your hand and place one custard call in the middle. Using the curve between your thumb and index finger, gently push the dough upwards to wrap it around the custard and seal the opening. Congratulations you’ve made a mooncake ready for moulding!

Dust the mooncake lightly with cooked glutinous flour and also dust the inside of the mooncake mould.

Place the mooncake into the mould (the end with the opening should face outwards so it becomes the bottom of the mooncake).

Gently press down on the mould and apply just enough pressure to press the pattern onto the mooncake - should feel a little resistance. Keep mooncakes in an airtight container while you repeat steps 2-5 with remaining portions.

Mooncakes can be eaten right away but serving chilled is recommended. Best to eat them within 2 days. It is possible to freeze them in an airtight container and store them for 2-3 weeks, Thaw in the fridge before eating. However, bear in mind that freezing could affect the texture of fillings.

Soft and chewy snow skin filled wrapped around a lightly sweet, smooth taro and coconut filling

Taro Snow Skin Mooncake

Taro,

Granulated sugar (1/4 cup)

Cornstarch (2 tbsp)

Vegetable oil

tbsp Coconut milk

grams Glutinous rice flour (⅓ cup)

grams Rice flour (⅓ cup)

grams Wheat starch/corn starch (2 tbsp 2 tsp)

grams White sugar (1 tbsp 1 tsp)

Coconut milk, or whole milk (½ cup 2 tbsp)

grams Vegetable oil (1 tbsp 1 tsp)

purple gel food colouring

Cornstarch,

Steam the peeled and cubed taro for 30-40 minutes, or until fork tender

Place the taro in a large bowl and mash with a fork or potato masher

Add the sugar, cornstarch, oil, and coconut cream

Mix until smooth, cover with cling wrap and place in the fridge to cool completely

Taro filling

Remove one-third of the dough and knead in the purple food coloring

Divide the white dough and purple dough into 10 equal parts

Combine the pink and white dough together to form 10 balls and set aside

Once the taro filling has cooled divide it into 10 equal portions (each should weight ~25g)

Lightly coat a ball of snow skin in cornstarch and dust the mooncake mold (I used a 50g mold)

Place the taro ball in the center and pull the sides of the snow skin in to enclose

Repeat with the remaining taro filling and dough

Enjoy this healthier version of the traditional mooncake, made with fresh mangoes, coconut milk and agar agar. It&#39;s free of refined sugar, dairy and gluten.

Mango Coconut Jelly Mooncake 芒果椰奶菜燕月饼

60-100 g Stevia sweetener (or castor sugar)

150 ml coconut milk

water

g agar agar powder

mango

Make mango purée

Peel and cut up mango into smaller pieces. Process in a blender into about 200ml of purée.

Make mango agar agar

Boil 100ml water over medium heat. Add 3g agar agar powder to dissolve. Add 200ml of mango purée and mix well. Let it simmer over low heat for about 30 seconds, then turn off heat.Optional to add a sweetener if mango is not sweet enough.

Set mango agar agar into mould

Scoop about 50ml of the mango purée into mould for the ‘filling’. This yields about 6 portions.

Chill mango agar agar in fridge

Chill the mango purée in the fridge and let it harden. Once set, remove from mould and set aside.

Make coconut milk agar agar

Boil 550ml water over medium heat. Add 7g of agar agar powder and Stevia sweetener (season to taste, I added only 60g) to dissolve into the water. Add 150ml coconut milk and mix well. Turn off heat once it starts to simmer.Note: the mixture with coconut milk might turn out a little lumpy but that&#39;s alright.

Set the base of coconut milk agar agar in the mould

Scoop a portion of the coconut agar agar mixture into the mooncake plastic mould, filling about 1/4 of each mould. Let the base harden in the fridge.

Place the mango ‘filling’ on top of each coconut base

Place the mango ‘filling’ on top of each coconut base, making sure it&#39;s set in the middle of each mould.

Pour the rest of the coconut agar agar mixture

Pour the rest of the coconut agar agar mixture to fill up each mould.

Chill in fridge before serving

Let it cool completely before chilling in the fridge for 1-2 hours. Serve cold.

https://www.youtube.com/watch?v=BqpS_hQq-lw

Mango Coconut Jelly Mooncake 芒果椰奶菜燕月饼  
Enjoy this healthier version of the traditional mooncake, made with fresh mangoes, coconut milk and agar agar. It's free of refined sugar, dairy and gluten.

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Ingredients:
★ 60-100 g Stevia sweetener  
★ 150 ml coconut milk
★ 650 ml water
★ 10 g agar agar powder
★ 200 g fresh mango

#recipe #agaragar #jelly #mooncake #chinesefood

00:00 Mango Coconut Jelly Mooncake  
00:11 Ingredients
00:15 Make mango agar agar filling
01:39 Make the coconut agar agar
02:40 Assemble the jelly mooncake

Mango Coconut Jelly Mooncake | 芒果椰奶菜燕月饼  | Gluten-Free Dairy-Free Refined Sugar-Free

A simple shortbread recipe using your mooncake mold as a stamp

Mooncake Cookies

salted butter (or 1 stick, room temperature)

sugar

all purpose flour

cornstarch flour

½ teaspoon flavor extract (e.g. vanilla, almond)

In a medium mixing bowl, add the butter, powdered sugar, flour, cornstarch, extract and egg yolk. Mix until just combined. Do not over mix. The cookie dough will look crumbly.

Chill in the fridge for about 15 minutes to make the dough easier to work with. If the dough is too hard, let it soften a little. You want to make sure the dough is still cold but pliable.

Making the Cookie Dough

Prepare your baking sheet. Put your baking mat or parchment paper on our baking sheet.

Make cookie dough balls. You want your cookies to be about 1/3&quot; thick. Thicker cookies will spread and distort the design. Experiment with the amount of dough that works with your molds or stamps.

Roll the cookie dough balls in granulated sugar. The sugar prevents the dough from sticking to the mooncake mold. Shake off excess sugar to ensure a crisp design after baking.

On your prepared baking sheet, press the dough balls using the mooncake mold as you would with mooncake dough. Carefully release the mold. The cookie should stay on the baking mat or parchment paper.

Chill the stamped cookies in the refrigerator for at least 15. This will help to preserve the details of the design and prevent the cookie from spreading during baking.

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