Snow Skin Custard Mooncake 奶皇冰皮月餅
We wanted to make some custard mooncakes for Mid-Autumn Festival 中秋節 but decided to put a twist on it and wrap the creamily delicious custard inside a delicately soft rice flavored mochi like wrapping to make Snow Skin Custard Mooncakes 奶皇冰皮月餅. Yummilicious and light as a snowflake!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 35g small mooncake mold
- 4 tbsp all purpose flour, 25g
- 1/2 cup glutinous rice flour 糯米粉, 60g
- 1/3 cup rice flour 米粉, 50g
- 1 cup milk
- 2 1/2 tbsp evaporated milk, 50g
- 1 1/2 tbsp oil, 25g
- 4 tbsp sugar, 50g
- 1 extra glutinous rice flour 糯米粉 for kneading and dusting
- 2 tbsp custard powder, shifted, 35g
- 2 tbsp milk powder, 30g
- 2 tbsp corn starch, 19g
- 3 1/2 tbsp sweetened condensed milk, 75g
- 1/2 cup coconut cream, 150g
- 1 egg
- 1 cup water
- 1/3 cup sugar, 113g
- 5 1/2 tbsp sweetened condensed milk, 113g
- 2 tbsp butter, 30g
Instructions
- 1
For the Snow Skin: Mix all the ingredients except the extra glutinous rice flour together.
- 2
Pour into a dish that will fit your steamer and steam over medium heat for an hour.
- 3
Let cool. When cool enough to handle, dust with extra glutinous rice flour and knead until soft, adding glutinous rice flour one tbsp at a time until the dough just stops sticking to work surface.
- 4
Cover and let rest until cooled completely. The dough should be much less sticky after resting.
- 5
Mix the custard powder, milk powder, starch for Custard Part I together. Push mixture through a sieve to get rid of any lumps.
- 6
Add in condensed milk, coconut cream and egg and stir well.
- 7
Add the ingredients for Custard Part II to a small pot and heat over low heat until just boiling.
- 8
Take off heat and add in a thin stream to Custard Part I, stirring constantly.
- 9
Pour mixture into a dish that fits steamer and steam over medium heat for 20 mins.
- 10
Let cool completely. Fluff up with a fork.
- 11
Weigh out the snow skin wrap and custard filling for each mooncake. You will need figure out your weights by trial and error but as a guide, our mooncake mold fit 32g and we ended up using 15g for each skin (plus 5g extra if using our 'cheat' method of wrapping mooncakes) and 17g for each custard filling.
- 12
Roll weighed custard and dough into balls.
- 13
Roll out dough into disc large enough to wrap around the custard ball.
- 14
Wrap skin around custard according to our 'cheat' mooncake wrapping method here. Once finished wrapping, roll the mooncake in glutinous rice flour until covered all around.
- 15
Press into mooncake mold firmly. Flip wooden mold over close to working surface and your snow skin mooncake should just slide out. If it doesn't tap gently on the back of the mold.