Snowskin Butter Mochi Red Bean Paste Mooncake 牛油麻糬紅豆冰皮月餅
I decided to make Snowskin Butter Mochi Red Bean Paste Mooncakes 牛油麻糬紅豆冰皮月餅, chilled mooncakes wrapped in delicate skin, filled with tender, chewy mochi deeply infused with notes of butter and milk and a heart of luscious sweet red bean paste. What can I say, this innovative combination turned out a most yummilicious mooncake!
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp all purpose flour
- 2 tbsp glutinous rice flour 糯米粉, 15g
- 1 1/2 tbsp rice flour 米粉
- 1/4 cup milk
- 3/4 tbsp sweetened condensed milk
- 1 tbsp sugar
- 1 tsp oil
- extra glutinous rice flour for kneading
- potato starch for dusting
- food coloring (optional)
- 1/2 cup plus 2 tbsp mochiko rice flour, 100g
- 1/2 cup sugar, 100g
- 1 cup evaporated milk
- 3 tbsp unsalted butter, 42g
- extra mochiko flour for kneading
- 1 cup red bean paste, 200g
Instructions
- 1
Preparing the Red Bean Paste: Chill the red bean paste in freezer for half hour or until firm enough to scoop. Take out and scoop balls of paste with melon baller. Return to freezer to keep firm until ready to use.
- 2
Make the Snowskin: Mix together all the ingredients for snowskin (except the extra glutinous rice, potato starch and food coloring.) Steam over medium heat for 1 hour.
- 3
When cool enough to handle dust with glutinous rice flour and knead, adding in glutinous rice flour, one tbsp at a time, until the dough is no longer sticking to the work surface, and becomes smooth and elastic.
- 4
If making colored snowskins, divide into equal portions, drop a drop of food coloring on each portion and knead the color in until smooth. Cover and set aside while making the mochi.
- 5
Make the Butter Mochi: Mix the mochiko, sugar and evaporated milk together. Steam over medium for 5 mins. Remove from steamer and mix butter in thoroughly. Put back in steamer and steam for 20 mins.
- 6
Scoop the mochi into a work surface. It's going to be clumpy and oily. When it's cool enough to handle, add mochiko flour one tbsp at a time and knead until the mochi comes together into a smooth ball. Cover.
- 7
Wrap the Snowskin Mooncakes: Weigh out portions of snowskin and roll into balls. For our size mooncake molds (small), we weighed out 12g for each portion of snowskin.
- 8
Next weigh out portions of butter mochi and roll into balls. For our size mooncake molds we weighed out 20g for each portion of mochi. Flatten out one butter mochi ball into 1 3/ 4 inch circle. Wrap one chilled red bean ball inside. Repeat for all the mochi balls.
- 9
Sprinkle the work surface with potato starch. Flatten and then roll snowskin ball into a 3 inch circle. Don't flip the circle over, keeping the starch only on the bottom of the wrapper. Place mochi ball in center and wrap according to our 'How to Wrap a Mooncake' guide.
- 10
Make sure the wrapped mooncake in well enclosed in the skin and well dusted with potato starch. Press into the mooncake mold and flatten firmly. Turn over and tap mold to release mooncake. Make sure you catch it.
- 11
Serve immediately or keep chilled in fridge in potato starch dusted air tight box for up to 4 days.