Ice Skin Mooncakes Loved by Both Elderly and Children

Flavor: Sweet; Technique: Steaming; Time: Several hours; Difficulty: Easy.

Detailed Steps for Making Ice Skin Mooncakes Loved by Both Elderly and Children

Basic Ingredients: Glutinous Rice Flour, Sticky Rice Flour, Wheat Starch, Fresh Milk, Granulated Sugar, Butter.

Pour fresh milk and granulated sugar into a bowl, mix well. Gradually add glutinous rice flour, sticky rice flour, wheat starch, mix well. (When there are no dry flour visible on the surface, let the batter sit for 20 minutes, then stir until completely smooth without any dry flour particles).

Steam the batter in a steamer over high heat for 20 minutes.

After steaming, the batter forms a large cake, add butter.

Stir the cake to completely mix with the butter.

The prepared ice skin can now be used to make mooncakes!!

Divide the ice skin into small balls of about 20-25g each, and the chestnut filling into small balls of about 20g each. (Don’t make them too big, small ice skin mooncakes are delicate and easier to enjoy. Also, ensure the skin and filling balls are of the same size to make uniform mooncakes.)

Wear disposable gloves, flatten the ice skin into a small disc in your palm, wrap the chestnut filling ball inside, roll it in cake flour to evenly coat the ice skin ball.

Place a mold on the ice skin ball, press the bottom of the mold with one hand, press down the mold with the other hand, lift the mold, and the ice skin mooncake is done.

The finished ice skin mooncakes can be enjoyed immediately, but it’s best to refrigerate them overnight for a better texture.

Make a few extra to give to family and friends, these might be the best mooncake gifts for the Mid-Autumn Festival.

My son can’t resist eating several at once.

If I hadn’t ordered not to eat before taking photos, these results wouldn’t have been shared with everyone. Hehe~~