snow skin

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

Taro Snow Skin Mooncake

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

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 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)

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

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

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

Repeat with the remaining taro filling and dough

Refrigerate for 1-2 hours to set before serving