Matcha Snowy Mooncake

Flavor: Sweet and fragrant; Cooking method: Steaming; Time: Ten minutes; Difficulty: Ordinary.

Steps to make Matcha Snowy Mooncake

Mix glutinous rice flour, cassava flour, and starch together, sift and set aside.

Add a little warm water to the matcha powder and mix well.

Add fresh milk and whipping cream, mix well. Heat it up slightly on a gas stove for about 1 to 2 minutes until it reaches around 30 degrees Celsius.

Pour the warm milk mixture into the three types of flour mixture and stir well. (Heating the milk mixture helps the flour to blend better.)

After stirring well, sift the mixture into a deep dish.

When the water boils, put it in a steamer and steam for 20 minutes.

Add butter while it’s still hot, stir with chopsticks first, then knead with hands. After kneading, wrap it with plastic wrap and refrigerate for 2 hours.

While waiting, fry the hand powder over medium heat until the glutinous rice flour turns slightly yellow and fragrant.

It’s almost two hours, cut the mango into small pieces.

Whip the cream with sugar.

Divide the dough into 6 portions, each weighing 32g, and cover with plastic wrap to keep moist.

Roll out the dough into thin skins and place them in a small bowl. Add cream and diced mango.

Then add some more cream and cover the diced mango.

Use the method of wrapping dumplings to wrap the Snowy Mooncake. Trim off any excess dough.

Shape it and refrigerate it in the refrigerator for the best taste. It can also be frozen and thawed before eating.