Main Ingredients:
Milk: 185g; Powdered Sugar: 50g; Salad Oil: 20ml; Glutinous Rice Flour: 45g; Rice Flour: 35g; Tapioca Flour: 20g.
Additional Ingredients:
Red Bean Paste Filling: as needed; Glutinous Rice Flour (for dusting): as needed.
Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Easy.
Steps to Make Snow Skin Mooncake
Ingredients needed: Milk, Powdered Sugar, Salad Oil, Glutinous Rice Flour, Rice Flour, Tapioca Flour, Red Bean Paste Filling.
Pour milk and salad oil into a bowl, mix well.
Add sifted powdered sugar, mix well.
Add sifted glutinous rice flour, rice flour, tapioca flour.
Thoroughly mix all ingredients to form a thin batter.
Steam over high heat for 15-20 minutes until cooked.
Stir-fry some glutinous rice flour in a pan to make the dusting powder.
Knead the steamed dough evenly.
Divide the cooled snow skin into 40g portions and the red bean paste filling into 23g portions.
Dust some glutinous rice flour on your hands to prevent sticking, then flatten the snow skin in your palm, place a piece of filling on top.
Wrap the filling with the snow skin, stack it up slowly until the filling is completely covered, then seal.
Dust a little glutinous rice flour on the wrapped mooncake.
Use a mooncake mold to press and shape.
Chill the finished snow skin mooncakes in the refrigerator before serving for better texture.
