Snowy Mooncake 冰皮月餅

🧂 Ingredients

• 60 g Glutinous rice flour
• 60 g Sweet potato starch

  or cassava starch
• 60 g Wheat starch
• 45 g White sugar
• 300 g Milk

  (300 ml)
• 1 ½ tbsp Condensed milk
• 3 tbsp Oil
• 5 Whole salted egg yolks

  I used frozen ones that come in pack of 10
• 20 g Unsalted butter

  , melted (approx. 4 tbsp)
• 1 ½ tbsp Milk powder

  (whole or skim)
• 20 g Condensed milk

  (2 tbsps.)
• 120 g Peeled mung beans
• 400 g Water
• 30 g Unsalted butter

  , melted (approx. 3 tbsp)
• 60 g Sugar
• 1 tbsp Condensed milk
• 2 tsp Wheat starch
• 2 tsp Cornstarch
• 1 ½ tbsp Water

  (to mix with starches)
• 3 tbsp Glutinous rice flour

Instructions

• 1 Combine all of the above ingredients in a mixing bowl
• 2 Whisk until fully mixed. Pour into a steaming pan the batter will be very thin
  and runny
• 3 Cover the pan with a plate or tin foil so that steam doesn’t get on the batter
• 4 Steam on high for 20 minutes. My batter was approx. 1.5” in height. If you’re
  steaming pan is wide, you may use less time. It’s cooked when it’s not runny
• 5 When time is up, score the dough and loosen it from the pan. It will be sticky
  and it’s fine if it looks roughed-up
• 6 Let it cool for 15-30 minutes. You can start kneading it when it’s still warm.
  Just don’t burn yourself. Be sure to wear plastic food gloves because the dough
  is quite sticky
• 7 Knead until soft, smooth and elastic. Will take approx. 5 minutes
• 8 Put in a zipper bag or wrap in plastic wrap and cool in the refrigerator for 30
  minutes
• 9 After 30 minutes, dough skin is ready to use Note that the dough is now cooked
  and ready to eat
• 10 Use a dry, clean pan. Turn heat to medium and add glutinous rice flour
• 11 Stir for 1 minute and turn heat to low
• 12 Cover with lid for 3 minutes
• 13 Remove lid and stir for 1 minute. It’s cooked when the colour turns lightly
  yellow or when you can smell the glutinous rice aroma
• 14 Remove from heat and set aside
• 15 Steam salted egg yolks for 10 minutes on high heat
• 16 Roughly mash salted egg yolks
• 17 Put into food processor
• 18 Add 20g unsalted melted butter, 1½ tbsp milk powder and 20g condensed milk in
  food processor
• 19 Blend until mixed well
• 20 Roll into your desired size balls and place on parchment paper and freeze for
  one hour before rolling them inside the filling
• 21 Soak mung beans overnight or at least 3 hours.
• 22 Drain mung beans in a colander
• 23 Pour 400g of water into a pot and add mung beans. Bring to a boil and turn heat
  to low.
• 24 Cook until mung beans are broken and water is nearly absorbed. This will take
  approx. 15-20 minutes. Turn off heat
• 25 Add 30g unsalted butter, 60g sugar and 1 tbsp condensed milk to the mung beans.
  Mix well
• 26 Use an immersion blender to blend until mixture is smooth Or pour contents into
  a blender
• 27 Add 1 ½ tbsp water to 2 tsp wheat starch and 2 tsp cornstarch. Mix well and add
  to mung bean mixture
• 28 Turn heat on to low. Cook and stir for approx. 5 min until thickened
• 29 Let cool and ready to use mung bean paste will thicken more when cooled
• 30 Prepare your filling by taking 20g of filling, roll into a ball and flatten with
  your palm
• 31 Place a reconstructed egg yolk in the center and cover it completely with the
  filling. Roll into a ball and set aside.
• 32 Repeat until all the filling is rolled and put in the freezer for at least one
  hour For easier wrapping
• 33 Optional: use food colouring to colour all or part of your dough. Here are some
  samples of how you can use colour in your mooncakes
• 34 Roll the snowy mooncake skin dough into a log shape and cut them into 25g
  pieces. Roll them into balls. Put under plastic wrap to prevent drying out Skin
  to filling ratio is 1:1 (filling includes egg yolk). Adjust weights if your mold
  is not for 50g mooncakes
• 35 Take one skin dough ball and flatten in the palms of your hands
• 36 Put the filling in the middle of the flattened skin and wrap the filling
• 37 Close all openings by pressing and pinching the edges together.
• 38 Roll in your palms until smooth
• 39 Roll the mooncake in a bowl with cooked glutinous rice flour
• 40 Then roll in your palms to even out the cooked glutinous rice flour Only a light
  layer of flour is needed
• 41 Dust the inside of the mold with cooked glutinous rice flour
• 42 Put it into the mold. Do not force the mooncake into the mold is it doesn’t fit.
  Reshape it vertically to fit the mold
• 43 Hold the mold base with one hand and press with the other
• 44 Once the stamp presses on the mooncake, press down another 5-6mm and you will
  feel additional tension on the press
• 45 Now lift the base and keep pressing until mooncake comes out
• 46 Done

Nutrition Info