Hollow Two-Tone Mooncakes

Flavor: Sweet; Technique: Steaming; Time: One hour; Difficulty: Moderate.

Detailed Steps for Cooking Hollow Two-Tone Mooncakes

Pour in milk, coconut milk, fine sugar, and salad oil, mix well.

Add glutinous rice flour, sticky rice flour, and wheat starch, mix well.

Sift the mixture.

Sift the mixture.

Let it sit for 30 minutes, cover with plastic wrap, steam over high heat for 20 minutes.

Stir with chopsticks until smooth, let cool.

Add various colored mooncake skins, the color ingredients should be slightly dry, do not add too much moisture, otherwise the shapes won’t form properly. If the color mixture is too wet, it is recommended to stir-fry it with salad oil and a suitable amount of tapioca flour in a flat-bottomed pan. Add the color gradually until you achieve the desired shade.

I have more red bean paste, so even though I prepared 7 types of fillings, it’s usually red bean paste with lotus seed paste, red bean paste with pineapple, red bean paste… but the double-layered ones have some small surprises. For a 100g mooncake mold, the ratio is usually 50g skin: 35g red bean paste: 15g filling. It’s best to cut all the skins first, then prepare all the fillings, and then prepare the red bean paste and fill them.

Here I need to mention some precautions, do not use a rolling pin for the skin, even if it’s chilled, it’s easy to crack, so knead it little by little.

Pour glutinous rice flour (for dusting) into the mold, the glutinous rice flour should be toasted, it’s best to use a slightly larger cup to fill it, so that when you pour the flour in and tap the cup, the excess flour won’t stick to the mold, and it saves you from knocking the flour everywhere.

I take off the mold to color it, it’s too tiring to press with the mold directly, after coloring everything, just scrape it with a spatula, the skin may curl a bit after scraping, just press it back with your hand.

Place the formed mooncake dough with the ugly side facing down, because there are patterns on top, so there’s no need to worry about it looking ugly when pressed, this way the mooncakes will look good overall.

After making the mooncakes, line the bottom of a box with plastic wrap, place the mooncakes inside, cover the top with another piece of plastic wrap, then directly freeze them. When giving them as gifts, take the mooncakes out and place them in a mooncake box, this way the mooncakes won’t stick to the box or the paper.

Of course, if you’re eating them yourself, just refrigerate them, and after three days, they will still have the same texture as ice skin mooncakes~ Give it a try soon.