Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View Recipe
Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View Recipe
Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View Recipe