mooncakes

This step-by-step recipe teaches you how to make snow skin mooncake (冰皮月饼) with a white strawberry white chocolate custard filling. We add matcha powder into the snow skin to give it a green and white marble pattern.

Snow Skin Mooncake - White strawberry white chocolate custard filling

tbsp glutinous rice flour

strawberries

milk powder

g wheat starch ((can be substituted with cornstarch))

g milk ((can be substituted with soymilk or coconut milk))

eggs ((extra large,

g white chocolate

60 g glutinous rice flour

flour rice

g sugar

g condensed milk ((can be substituted

g unsalted butter

matcha powder ((optional))

Rinse and dry 18 small strawberries, then remove the stem and leaves with a knife. Set aside.

In a small pan, toast 2 tbsps of glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. Set aside to cool down. (We will use this cooked flour to prevent from getting sticky later.)

Preparation

Crack 3 extra large eggs in a bowl, whisk until the yolk and whites are thoroughly combined.

Add 60g milk powder, 35g wheat starch (or cornstarch), 120g milk, and the egg mixture to a large mixing bowl, whisk until well combined.

Place a strainer over a large non-stick pan, pour the mixture through the strainer to the pan to filter out any lumps.

Break a bar of white chocolate (125g) into smaller pieces, put the chocolate pieces into a small glass/ceramic bowl, set the bowl in a small pot of hot water, gently stir the chocolate chips until melted.

Pour the melted chocolate into the pan to be mixed with the egg milk mixture.

Set the stove to medium heat, use a rubber spatula to fold and stir the mixture continuously for about 8 minutes until the mixture is thickened.

Transfer the custard filling to a bowl, cover it with a plastic food wrap. Let the custard cool under room temperature. Cover the container with the lid, chill in the fridge.

Make White Chocolate Snow Skin Mooncake Custard Filling

Add 60g glutinous rice flour, 60g regular rice flour, 30g wheat starch, 30g sugar, 220g milk, and 30g condensed milk to a large mixing bowl, whisk until well combined.

Place a strainer over a heat-resistant bowl, pour the mixture through the strainer to the bowl to filter out any lumps.

Cover the bowl with plastic food wrap, use a toothpick to poke about 16 holes on the wrap.

Steam the mixture over high heat for 25 minutes until there is no liquid in the bowl.

Take the bowl out from the steamer, remove the plastic wrap, make some cuts into the dough to make it cools down faster. Put 30g butter on top of the dough, wait until the butter is melted and the dough is cooled down a bit (warm but not too hot to be handled).

Transfer the dough with the butter to a large kneading bowl or a nonstick kneading mat, put on food safe rubber gloves, knead the dough for about 5 minutes until it has absorbed all the butter in and turns smooth.

Optionally, divide the dough into two equal portions. Add 1/3 tsp of matcha powder to one them, knead the dough until the color is evenly distributed.

Roll each dough into a rope about 10 inches long. Twist the two doughs together and roll the twisted dough into one rope.

Cut the dough into 18 pieces, each piece should weigh about 20g. Roll each piece into a ball, then flatten into a round wrapper (about 4 inch diameter). Cover the wrappers with plastic food wrap to prevent them from drying.

Make Snow Skin Wrappers

Take the custard filling out from the fridge, roll the filling into 18 small balls. Each ball should weigh about 20g.

Flatten each custard filling ball into a circle, place a strawberry in the middle, push the custard circle upwards to cover the strawberry. Repeat until you get 18 strawberry custard filling balls.

Place a strawberry custard filling ball in the middle of a snow skin wrapper, pull the edge of the snow skin wrapper upwards to cover the filling ball, seal the top.

Roll the assembled mooncake in the toasted glutinous rice flour, gently pat off the excess flour from the surface, so that the mooncake is coated with a thin layer of glutinous rice flour.

Put the mooncake ball on your working surface with the sealed side facing down. Place the mooncake mold over the mooncake ball, press the handle down until you can feel a tension from the mooncake. Press and hold the handle for 10 seconds to make clear prints.

Lift up the mooncake mold. If the mooncake doesn&#39;t fall out, you can press the handle again to release the mooncake. Serve immediately.

Assemble the mooncakes

Short term storage: lay your leftover mooncakes in a single layer in an airtight container, store in the fridge, consume within 3 days.

Long term storage: Keep each snow skin mooncake in a small food storage bag, keep in the freezer for up to 1 month. Thaw under room temperature for 20 minutes before consuming.

Storage

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661131558/dxrojzhg0a02afd7qc5g.mp4

Snow Skin Mooncake – White strawberry white chocolate custard filling

This crusty and buttery Cheesy Shanghai Mooncake has the combination of not so sweet and savoury taste. The pork floss added into the lotus paste helps to bring up the taste to a higher level and the mooncake is just delicious.

Cheesy Shanghai Mooncake

butter

g icing sugar (sifted)

milk

cheese powder (can add to 1 tbsp)

almond powder (ground almond)

tbsp corn flour

180 g plain flour/all purpose flour

320 g lotus paste (I used white lotus paste)

chicken floss or pork floss

Rinse salted egg yolks under gentle running water. Place yolks on a steaming plate, add 1/2 tablespoon Chinese cooking wine. Steam at high heat for 5 mins and leave yolks to cool. 

Divide lotus paste into 7 portions and weigh each portion of lotus paste with salted egg yolk to 60 grams. Place some pork floss on lotus paste and salted egg yolk on top and wrap it up, then shape it into a round ball, set aside.

Beat butter, milk and icing sugar to pale and fluffy. Pour in the flour ingredients and mix to a soft dough. Wrap the dough in cling wrap and rest in the fridge for 30 minutes. 

Take out dough from the fridge and knead well. Divide dough into 7 portions, about 50g each and wrap in the lotus paste filling. Then place on a baking tray lined with parchment paper.

Bake in preheated oven at 180 deg C for 10 minutes and let rest to cool down for 5 minutes before egg glazing the mooncakes with a soft brush. Decorate with some pork floss and black/white sesame seeds on top, then bring back to bake for another 13-15 minutes till golden. 

[IMAGE]

The mooncake is a staple dessert in Chinese cultures, especially during the Mid-Autumn Festival — a time to celebrate the harvest and look up at the moon.

This recipe combines two types of dough to create a multitude of flaky layers and a beautiful purple swirl on the outside. Meanwhile, a sweet taro filling and salted duck egg yolk, representing the moon, awaits inside. Anyway you roll it, be sure to enjoy this delicacy with friends and family as you gaze up at the moon.

Thousand-Layer Taro Mooncakes were the Technical Bake for Harvest Week in Season 7 of The Great Canadian Baking Show.

Thousand-Layer Taro Mooncakes

<h2 dir="ltr">Special Equipment</h2>

<ul>
	<li dir="ltr">
	Steamer basket
	</li>
</ul>

Thousand Layer Taro Mooncakes

Thousand-Layer Taro Mooncakes

450 g taro root, peeled and cut into ½-inch dice

(100 g) sugar

½ tsp kosher salt

tbsp taro yam powder

(213 g) all-purpose flour

sugar

lard

water

(142 g) all-purpose flour

tbsp (84 g) lard

purple liquid gel food colouring

Pearl lustre dust

Thousand Layer Taro Mooncakes Step 1

Thousand Layer Taro Mooncakes Step 2

Thousand Layer Taro Mooncakes Steps 3 & 4

Thousand Layer Taro Mooncakes Step 5

A step by step guide on how to create mooncakes! Filled with sweet lotus paste and salted duck eggs, they are the perfect way to enjoy the Mid Autumn festival.

Traditional Mooncake Recipe (with and without salted eggs)

lotus seeds

peanut oil

salt

½ tbsp honey

golden syrup ((¼ cup))

g peanut oil ((2 tbsp))

g lye water ((1 tsp))

120 g all purpose flour ((1 cup))

duck egg yolks (optional)

whole milk

Soak dried lotus seeds overnight in water.

The next day, drain the lotus seeds. Check and remove the green buds in the middle of the lotus seeds. Add them to a sauce pan with fresh water that just covers the lotus seeds. Simmer for 2 hours.

Once done simmering, blend the lotus seeds and water until it is a smooth texture. Pour the lotus seed puree through a fine mesh sieve into a saute pan.

Over medium heat, reduce the lotus mixture until it is 2/3 the original amount until it is as thick as a very thick soup. Add the peanut oil 1 tbsp at a time and stir after each tbsp is added. Make sure to stir consistently so an even amount of moisture evaporates from the lotus paste.

Next, add the salt, sugar, and honey. Stir and flip the mixture constantly until it becomes a paste. The paste should be done once it starts to pull away from the pan and hold its shape. Set aside to cool in the fridge for at least an hour.

While the paste is cooling, make the mooncake skin. Combine golden syrup, peanut oil, and lye water in a small bowl. Mix until incorporated. Add the flour and mix until a dough forms. Set aside to cool in the fridge for 30 minutes.

Making the lotus paste and mooncake skin

Once the ingredients are cool, take out your ingredients. This should include your salty eggs, lotus paste, and mooncake skin dough.

Using a scale, weigh out the ingredients for each mooncake. Place the egg and some lotus paste on the scale. Combined, they should weigh 30 grams. If you are using only lotus paste, use 30 grams of lotus paste. Adjust the amount of lotus paste if both weigh more or less than 30 grams. Add some mooncake skin dough to the scale. The total weight of all 3 ingredients should be 50 grams. Adjust the amount of skin dough if it is more or less.

After you have weighed out the ingredients for 1 mooncake, form the mooncake. Roll the lotus paste into a ball and flatten it so it becomes a disk. Place the salty egg in the center of the disk and enclose the egg with the lotus paste. Once enclosed, roll it between your hands to create a smooth ball. If you are using only lotus paste, roll the lotus paste into a ball and proceed to the next step.

Roll the mooncake dough between your hands to form a ball. Flatten it so it becomes a disk and enclose the lotus paste ball with the disk. The disk won’t completely enclose the lotus paste ball, so you’ll need to gently press the outside of the ball to stretch the skin over the lotus paste. The motion you want to make is similar to how you would put a rubber band onto a ball or a cylinder. You roll your fingers over the rubber band until it reaches the position you’re aiming for. Once you get skin around the lotus paste, roll between your hands to form a smooth ball.

Repeat this process for every mooncake until you run out of lotus paste or dough. Now it’s time to put them in the molds! Prepare a baking sheet by covering it with parchment paper. Make sure to have your molds ready.

Coat the mold with a light layer of flour. Shake out the excess. This will help the mooncake to release easily from the molds.

Place each mooncake into the molds and press down firmly onto the baking sheet. Next, lift the mooncake a little bit and push it out of the molds. Repeat this for every mooncake. Make sure to brush off excess flour from the tops of the mooncakes.

Let the mooncakes cool in the fridge for at least 30 minutes to an hour. I like to cool mine for an hour. The purpose of this step is to make sure the pattern on top holds in the oven.

Forming the mooncakes

Preheat the oven to 350 degrees F (177 degrees C).

Bake the mooncakes for 5 minutes.

Make the egg wash by combining 1 egg yolk and 3 tbsp of whole milk. Whisk until smooth.

Take the mooncakes out and brush them lightly on top with the egg wash.

Put them back in the oven and bake for another 12 minutes.

Cool them for 5 minutes on the baking sheet and then on a cooling rack to cool completely.

For the best results, put them in the fridge to rest for 24 hours before eating.

Baking the mooncakes

We just finished making this recipe. The mooncake skin came out very crumbly. How do I fix that?

These moon cakes look absolutely stunning and beautiful and delicious 👍😍😋
Can’t wait to make them! As always, thanks for sharing your ideas and recipes ❤️

(Review provided by family member of Cooking Therapy.)

This is a great recipe Mid-Autumn Festival is coming up soon I followed this recipe and it tasted good!

Beautiful presentation and easy to follow recipe 😍👍
Very much enjoy your site and have learned a lot. Thank you 😊

(Review provided by family member of Cooking Therapy.)

The dough came out an absolute sticky mess. I was apprehensive with this recipe bc the measurements weren’t weighed and went against my better jugement. 

P.s. this recipe shouldn’t be tagged as gluten free since it falls for AP flour.

I was a bit disappointed with the dough of this recipe. Not sure if the portions are correct since each time I tried to follow it (and exactly), the dough always turned out too wet and sticky to mold. Had better success with other recipes.

Look delicious and yummy.

(Review provided by family member of Cooking Therapy.)

https://www.youtube.com/watch?v=4ZZxU1ww21Y

How to make MOONCAKES just in time for the Mid Autumn Festival #shorts #mooncake #midautumnfestival

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The most viewed mooncakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine