Snow Skin Mooncake-Video Recipe with Custard Filling
Traditional Chinese Snow Skin Mooncake with creamy custard filling
- Prep time
- 4 hr
- Cook time
- 4 hr
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 cup of glutinous rice flour for coating
- 1.5 tbsp. custard powder
- 1/2 cup wheat starch +2 tablespoons cake flour
- 100 ml milk
- 2 tbsp. unsalted butter ( ,30grams)
- 1/2 cup granulated sugar ( ,60 grams)
- 2 eggs ( ,100g or 1 large egg+ another yolk (whisked))
- 45 g glutinous rice flour
- 35 g rice flour (water milled version)
- 20 g wheat starch
- 40 g sugar or sugar powder
- 185 g milk or unsweetened coconut milk
- 18 g vegetable oil
Instructions
- 1
In a small pot over slowest heat, dissolve sugar with milk.
- 2
Shift all the flours and custard powder quickly. Stir to combine well. Add egg and butter in. Keep stirring forcefully in the whole process to combine everything and avoid caking. Heat until the mixture becomes very thick and form a paste texture. Remove from fire and keep stirring for several minutes until it becomes fine and smooth.
- 3
Transfer out, cool down and cover with plastic wrapper. Refrigerate for several hours until hardened so you can shape the filling easily.
- 4
Combine milk, sugar and oil well and then mix with wheat starch, rice flour and glutinous rice flour.
- 5
Strain once and set aside for 30 minutes. Cover with plastic wrappers and steam over high fire for around 30 minutes until it becomes slightly transparent. Transfer out and stir with chop stickers forcefully for several minutes until fine and smooth. Transfer to a plate and cover with plastic wrapper. Knead with both hands for several minutes until the surface becomes oily. (This is really important to have a soft taste wrapper, so do not skip this). Refrigerate for at least 4 hours before assembling the snow skin mooncake.
- 6
In a fry pan, stir fry raw glutinous rice flour on medium low heat until the flour turns light yellow. Remove it from the heat. Set aside to cool down.
- 7
Measure each wrapper around 20grams and filling 30 grams. And then shape both of wrapper and filling to balls.
- 8
Prepare the dusting flour, filling, wrapper and mooncake stamp. Assemble the mooncake stamp well and then dust with flour. Shake off extra flour and set aside.
- 9
Wrap the filling with wrapper and seal completely. And then shape to a ball firstly and further to an oval. Place the oval to stamp (unsealed side first), flat with bottom with fingers; push the shaping tool to stamp the flowers. Then demold carefully. If you find the mooncake is sticky on the stamp, use the other hand to help separating.