DIY Ice Skin Mooncake Wrapper

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making DIY Ice Skin Mooncake Wrapper

Prepare all the ingredients

Pour all the ingredients into a large bowl, mix well with a hand whisk.

Then transfer the mixture to a ceramic bowl, cover with plastic wrap (to prevent too much hot water from flowing into the batter during steaming, as excessive moisture will make the ice skin sticky)

Bring a pot of water to a boil, place the ice skin batter in a steamer, use the stir-fry function of an induction cooker at 270 degrees Celsius to steam for 30 minutes, until the batter is cooked through.

After the ice skin batter is cooked, use a scraper to break it apart to allow it to cool evenly. (Be sure to wear heat-resistant gloves when handling the batter)

You can start kneading the dough as long as it’s not too hot, knead until the surface is smooth and elastic. (Be sure to wear gloves to prevent sticking)

Next, let’s toast the rice flour, which is actually glutinous rice flour toasted until slightly yellow.

Divide the ice skin into small 25g portions, just enough to make 12 pieces.

Divide the mooncake filling into small 25g portions, make 12 pieces, and shape them into round balls. (For 50g mooncakes, the ratio of wrapper to filling is 1:1)

Pour the toasted rice flour onto a silicone mat.

Take a portion of the ice skin, press it with your palm to form a round wrapper.

Place the mooncake filling on the wrapper, wrap the filling inside the wrapper by pushing it up with your thumb and slowly enclosing it with your palm until the filling is completely covered by the wrapper.

Take the formed mooncake ball, roll it in your hands. Shape it while evenly coating it with the toasted rice flour.

Place the mooncake ball in a mooncake mold, then place the mold on the silicone mat, press firmly to imprint a beautiful pattern.