Snow Skin Mooncake 冰皮月餅
This year we thought we would make the Hong Kong creation known as Snow Skin Mooncake 冰皮月餅, also known as Ice Skin Mooncake, a modern twist where the traditional mooncake fillings are wrapped in a delicate, light, mochi-esque skin.
- Prep time
- 45 min
- Cook time
- 31 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked glutinous rice flour Kao Fen 糕粉, 100g
- 3/4 cup icing sugar, 90g
- 1 tbsp +1 tsp lard or shortening, 30g
- 1/4 cup cold water, 50ml
- food coloring, optional
- 23 oz white lotus seed paste 白蓮蓉, 650g, or filling of your choice
- 1/2 cup glutinous rice flour 糯米粉 for coating, 50g
Instructions
- 1
Sift the icing sugar into the kao fen and mix. Add lard and rub into the flour until it looks like bread crumbs.
- 2
If you want different colored snow skins, separate the flour mixture evenly into separate bowls.
- 3
Divide water into equal number of bowls, add food coloring to desired color and chill til icy cold.
- 4
Add chilled water to the flour mixture 1 tbsp at a time, mixing until it comes together in a soft, stretchy and mochi like dough. Do not over knead.
- 5
Weigh into 12g balls and set aside, covered.
- 6
Weigh and roll the filling into 24g balls. If your filling is soft and squishy, chill in freezer until firm enough to roll cleanly and stay that way while you wrap.
- 7
On your working surface and rolling pin sprinkle some glutinous rice flour and roll out a round of dough to approx 3 inch circle, about 1/8 inch thickness. It may be a bit hard to roll out because the dough will want to stretch back on itself but keep at it and it will spread thin.
- 8
Place the filling in center and use fingertips to draw up the dough around the filling. Press lightly to seal dough together. Don't worry if it looks messy or there are bits sticking out, just as long as everything is sealed. You may not have enough dough to meet at top, but that's okay. Just gently stretch the elastic dough to meet the other side and press to stick it together.
- 9
Dust inside of mooncake mould with glutinous rice flour, shaking out excess. Place mooncake pretty side down into your mould and press down gently until snuggly fitted. Knock out mooncake by rapping one side of the mould on the table at an slight angle.
- 10
Serve chilled and store in airtight container in refrigerator for up to 3-4 days.