Chinese•indulgent
Snow Skin Mooncake
Snow skin mooncake or crystal mooncake is a non-baked mooncake with a soft and chewy texture. It is eaten chilled, best eaten with a cup of hot Chinese tea.
- Prep time
- 6 hr
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 130 g (4½ oz) cooked glutinous rice flour (Gao Fen, sifted)
- 160 g (5⅔ oz) powdered sugar
- 130 ml boiled carrot juice (dragonfruit juice or screwpine leaves juice)
- 2 tablespoons fresh milk
- 1 tablespoon shortening (I use Crisco)
- 1 kg (2lb) Mooncake paste ( Red Bean, Lotus, Green tea)
- 80 g (2⅘ oz) melon seeds (lightly toasted)
Instructions
- 1
Squeeze the juice and heat it until it reaches boiling point. Cool the juice in the fridge for about 4 to 6 hours.
- 2
Sift together the icing sugar and cooked glutinous flour. Add the shortening and combine until the mixture resembles breadcrumbs.
- 3
Add the juice and milk to the mixture, and mix until a soft and smooth dough forms. Let the dough rest for 10 minutes. Divide it into 60 g (2 oz) portions and roll each portion into a ball. Wrap each ball with cling wrap until ready to use.
- 4
Filling:
- 5
To make Mooncakes: