Matcha Green Tea Snowskin Mooncakes 绿茶冰皮月饼
Mooncakes are often offered between friends and family members while celebrating the mid-autumn festival. Snowskin or custard green tea mooncake recipe is an easy mooncake recipe and its also one of the most popular modern flavours. These green tea mooncakes made with snowskin stays soft for about a week of storage in the refrigerator.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g cooked glutinous rice flour (or Gao Fen, sifted)
- 120 g icing sugar (sifted)
- 25 g shortening
- 80 ml COLD water
- 300 g green tea lotus seed paste (Divide into 12 equal pieces (25g each).)
- 20 g roasted melon seed
- 12 salted egg yolks (each 15g) (steamed)
- 7 g green tea powder (or 1 tablespoon green tea powder)
- 20 ml hot water (to dissolve green tea powder, then leave to cool completely)
Instructions
- 1
To make the mooncakes, first have ready the ingredients to make the mooncake skin (snowskin). Be sure to sift the cooked glutinous rice flour and icing sugar.
- 2
Have ready the fillings needed to make the mooncakes.
- 3
Also, have ready green tea powder and HOT water (20ml). Try to use a good quality green tea powder for better flavour.
- 4
Pour HOT water into a measuring cup and add in the green tea powder.
- 5
Stir well to dissolve the green tea powder.
- 6
Next, add in the 80ml of COLD water and mix well. Set aside to chill in refrigerator until needed.
- 7
Break salted eggs and retain the egg yolks. Steamed the eggs yolks until cooked over medium heat, about 7 minutes. Then set aside to cool until needed.
- 8
Toast the melon seeds in a 175 degree C ( 345 F) preheated oven for 5 minutes and set aside.
- 9
To prepare the snowskin, sift cooked glutinous flour and icing sugar in a large mixing bowl. Then add in the shortening.
- 10
Using a stand mixer on medium speed, mix to combine until the shortening becomes coarse crumbs.
- 11
Then slowly add in the COLD green tea mixture.
- 12
Continue to mix till everything is incorporated and mixture resembles a soft dough. And we're done with the snowskin.
- 13
Remove from mixer and leave the dough to rest for about 10 minutes.
- 14
Meanwhile make the fillings. Mix the roasted melon seeds into the green tea lotus seed paste. Knead slightly to combine and roll into a log. Add melon seeds into green tea lotus seed paste.
- 15
Using a sharp knife, cut the green tea lotus seed paste into 12 equal pieces.
- 16
Weigh each piece of cut green tea paste to ensure they are of the same weight and roll each paste into a ball. (The weight for my green tea paste is 25g as I am wrapping one egg yolk about 15g in it).
- 17
Flatten the green tea paste ball and place a cooked egg yolk in the middle.
- 18
Wrap the egg yolk into the green tea lotus seed paste ball. Repeat for the other green tea paste balls. You should get 12 green tea lotus paste dough balls, each about 40g. Set aside until needed.
- 19
After 10 minutes, weigh and divide the rested soft dough into 12 equal pieces. (Each dough is about 30g). And we're ready to assemble the mooncakes!
- 20
It's advisable to line a working top with cling wrap for ease of making these mooncakes or use a tabletop with a smooth surface.
- 21
Flatten each snowskin and place the green tea lotus paste ball on top. Wrap and seal the green tea paste ball by slowly pushing the snowskin until totally cover the lotus paste ball.
- 22
Shape into a ball again.
- 23
Place a mooncake mould over the wrapped ball and press to flatten the dough ball on the lined or smooth surface.
- 24
Turn lightly to de-mould. And we're done!
- 25
Chill in refrigerator before serving.
- 26
These mooncakes are usually eaten in small wedges accompanied with hot chinese tea. As always ... ENJOY!