Ice skin mooncake dough:
Glutinous rice flour: 45g; Sticky rice flour: 35g; Wheat starch: 20g; Milk: 140g (milk powder); Vegetable oil: 18g (flavorless); Sugar: 40g.
Fillings:
White bean paste: 160g; Chocolate filling: 1 small piece (white bean paste with a small amount of chocolate); Matcha powder filling: 1g (white bean paste with a small amount of matcha powder).
Flavor: Other; Technique: Steaming; Time: Several hours; Difficulty: Simple.
Steps to Make Colorful Ice Skin Mooncakes (Jun’s Recipe)
First, make the ice skin. In a bowl, add glutinous rice flour (45g), sticky rice flour (35g), and wheat starch (20g).
Add sugar (40g), vegetable oil (18g), and milk (140g or milk powder) to the bowl. Mix well and slowly pour the mixture into the flour while stirring. Keep stirring until the mixture is well combined. Sift the mixture twice and let it sit for 30 minutes. Cover the bowl with a plate and steam in a pot of boiling water over high heat for 30 minutes, stirring twice in the middle.
While the dough is still hot, stir it vigorously with chopsticks until it becomes smooth and even. Let the dough cool before using it. Divide the ice skin into 30g portions and the fillings into 20g portions.
These are the matcha filling (white bean paste + matcha powder), chocolate filling (white bean paste + chocolate), and white bean paste with chopped cranberries. Each filling is 20g. A 50g mooncake mold can make 8 ice skin mooncakes.
Toast glutinous rice flour over low heat until slightly yellow. Let it cool and use it as a coating to prevent sticking. After making the ice skin mooncakes with the mold, refrigerate them for several hours before eating for the best texture.
