Snow Skin Mooncake

Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Steps to Make Snow Skin Mooncake

Prepare the ingredients in advance

Mix tapioca flour, glutinous rice flour, rice flour, and granulated sugar, then gradually pour in milk and stir until completely dissolved without lumps

Add canola oil and mix well

Let it sit for 30 minutes, then spoon into a pot of boiling water, stirring constantly for about 3-5 minutes

When the batter temperature rises to a slightly warm 40 degrees, continue stirring off the heat until it becomes a paste

Cover with plastic wrap and steam over high heat for about 25 minutes

Remove and let cool: a smooth surface with no indentations and a slight oil sheen indicate success

When the snow skin is cool to the touch, knead until smooth, cover with plastic wrap, and refrigerate for 2 hours

Weigh the red bean paste and coconut fillings according to the proportions: 5 portions of red bean paste (large): 40g/portion; 5 portions of red bean paste (small): 30g/portion; 5 portions of coconut filling: 10g/portion

Wrap 5 portions of small red bean paste with coconut filling

Set aside 5 portions of red bean coconut filling and 5 portions of red bean paste

In a pot, heat a suitable amount of glutinous rice flour over low heat, stirring constantly until the flour turns slightly yellow and a flour aroma is released, then remove from heat

Take out the chilled snow skin, weigh and divide into 55g portions

Flatten one portion with the palm of your hand, then slightly thin out the edges before adding the filling

Use your palm to push the edges towards the center

Seal tightly, roll into a ball, and dust with a little cake flour to prevent sticking

Sprinkle cake flour inside the mold, then tap out the excess flour

Place the prepared mooncake ball into the mold

Press lightly and hold for a moment to create clearer patterns

Remove the mold

Your Snow Skin Mooncake is ready