Snow Skin Mooncakes (Print Version)
# Ingredients:
→ Custard
01 -
90g milk powder
02 -
45g cornstarch
03 -
50g powdered sugar
04 -
¼ teaspoon salt
05 -
200g milk
06 -
5 large egg yolks
07 -
40g condensed milk
08 -
40g unsalted butter
09 -
½ teaspoon vanilla extract
→ Snow Skin
10 -
120g rice flour
11 -
120g glutinous rice flour
12 -
60g wheat starch
13 -
100g powdered sugar
14 -
350g whole milk
15 -
55g vegetable oil
16 -
½ teaspoon vanilla extract
17 -
Cornstarch for dusting
18 -
Food coloring or flavoring of your choice
# Instructions:
01 -
In a medium mixing bowl, whisk together milk powder, cornstarch, powdered sugar, and salt until well combined.
02 -
In a separate bowl, combine milk, egg yolks, and condensed milk, mixing thoroughly until smooth.
03 -
Pour the wet ingredients into the dry ingredients and mix until fully incorporated.
04 -
Transfer the custard mixture to a small saucepan over medium heat, stirring constantly until it thickens, about 5 minutes.
05 -
Once slightly thickened, add butter and vanilla extract. Continue mixing with a rubber spatula until the mixture forms a solid paste that holds its shape.
06 -
Transfer custard to a shallow bowl, press plastic wrap directly onto the surface to prevent skin formation. Refrigerate for 1 hour or freeze for 20 minutes.
07 -
Divide and roll the chilled custard into balls (25g for 50g molds, 37g for 75g molds, or 50g for 100g molds). Return to refrigerator while preparing the skin.
08 -
In a large mixing bowl, sift rice flour, glutinous rice flour, wheat starch, and powdered sugar. Whisk to combine thoroughly.
09 -
In a separate bowl, combine milk, vegetable oil, and vanilla extract until well mixed.
10 -
Make a well in the center of the dry mixture. Gradually add the milk mixture, 2-3 tablespoons at a time, incorporating fully between additions until a thin, runny batter forms.
11 -
Strain the batter through a fine mesh sieve into a steamer-compatible bowl to remove any clumps.
12 -
Bring water to a boil in a steamer. Steam the batter over medium-high heat for 18-20 minutes until fully cooked. The batter is done when a spoon inserted in the middle comes out clean and the dough feels stiff.
13 -
Allow to cool for 5 minutes, then wearing food-safe gloves, knead the dough on a clean work surface until smooth and pliable, about 5 minutes.
14 -
Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes (can be kept up to 2 hours).
15 -
Divide the chilled dough and knead in desired food coloring or flavoring until evenly distributed.
16 -
Combine colored doughs as desired, then divide according to your mold size, maintaining a 1:1 ratio of dough to filling (25g dough for 50g molds, 37g for 75g molds, or 50g for 100g molds).
17 -
Roll each portion into a thin disc about 10cm (4 inches) in diameter. Place a custard ball in the center, wrap the skin around it, and pinch to seal. Dust lightly with cornstarch.
18 -
Dust the mooncake mold interior with cornstarch. Place the filled ball into the mold, press firmly for 10-15 seconds, then release using the lever. Repeat with remaining dough and filling.
19 -
Serve immediately or refrigerate in an airtight container for at least one hour to set completely.
# Notes:
01 -
Snow skin mooncakes should be stored in the refrigerator and consumed within 2-3 days for best texture and flavor.
02 -
For vibrant colors, use gel food coloring rather than liquid for more intense hues without affecting the dough consistency.
03 -
The mooncake mold can be found in Asian specialty stores or online, available in various designs and sizes.