SNOW SKIN MOONCAKE RECIPE | SIDECHEF
This traditional Chinese dessert is not only beautiful, but also has a smooth, milky and creamy taste, just in time for the Mid-Autumn Festival!
Provided by China Sichuan Food
Categories Pescatarian Vegetarian No Bake Finger Food Kid-Friendly Comfort Food Make Ahead Shellfish-Free Weekend Project Soy-Free Entertaining Fridge Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 18000S
Yield 8
Number Of Ingredients 14
Steps:
- Make creamy custard filling. In a small pot over slowest heat, dissolve Granulated Sugar (1/2 cup) with Milk (100 milliliter).
- Sift all the Wheat Starch (1/2 cup), Cake Flour (2 tablespoon), and Custard Powder (1 1/2 tablespoon) quickly. Stir to combine well. Add Egg (2) and Unsalted Butter (2 tablespoon) 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 become fine and smooth.
- Transfer out, cool down and cover with plastic wrapper. Refrigerate for several hours until hardened so you can shape the filling easily.
- Combine Milk (185 gram), Granulated Sugar (40 gram), and Vegetable Oil (18 gram) well and then mix with Wheat Starch (20 gram), Rice Flour (35 gram), and Sweet Glutinous Rice Flour (45 gram).
- 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 chopsticks 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. Refrigerate for at least 4 hours before assembly.
- In a fry pan, stir fry Sweet Glutinous Rice Flour (1/3 cup) on medium low heat until the flour turns light yellow. Remove it from the heat. Set aside to cool down.
- Measure each wrapper around 20 grams and filling 30 grams. Then shape both the wrapper and filling to balls.
- 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.
- Wrap the filling with wrapper and seal completely. 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 separate.
- Serve and enjoy!
Nutrition Facts : Calories 32 calories, ProteinContent 0.6 g, FatContent 0.9 g, CarbohydrateContent 5.4 g, FiberContent 0.0 g, SugarContent 2.5 g, SodiumContent 5.1 mg, SaturatedFatContent 0.6 g, TransFatContent 0.0 g, CholesterolContent 7.1 mg, UnsaturatedFatContent 0.1 g
DURIAN SNOWSKIN MOONCAKES ?????? - ANNCOO JOURNAL
Durian lovers will definitely enjoy this very much as these moonies are truly very fragrant.
Provided by Ann Low
Categories Dessert
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 15
Number Of Ingredients 11
Steps:
- Filling – Soak gelatin and water in a small bowl for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
- Blend fresh durian and sifted icing sugar to smooth. Transfer to a bowl and pour in gelatin, mix well.
- Use scissors to cut cling wrapper to 15 pieces small square. Weigh blended durian to about 25g on the plastic wrap and wrap it up to a small ball. Then put in the refrigerator to chill for at least 30 minutes to set.
- Dough skin – Combine kao fen and snowskin flour in a large bowl and set aside.
- In a pot, add water with icing sugar and crisco together. Bring to boil until crisco melted, stir with a hand whisk.
- Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough to smooth and add 1-2 drops egg yellow colouring and knead well again. Add more kao fen if the dough is still too sticky.
- Measure dough to about 25g,about 14-15 pieces and wrap in the durian filling. Roll it into ball shape and dust with some kao fen. Gently press it into mould – unmould and store in an airtight container to chill for several hours before serving.
More about "how to make snow skin mooncake recipes"
SNOW SKIN MOONCAKE-VIDEO RECIPE WITH CUSTARD FILLING ...
From chinasichuanfood.com
Reviews 4.9
Total Time 480 minutes
Category Dessert
Cuisine Chinese
Calories 129 kcal per serving
- Assemble
RED BEAN PASTE SNOWY MOONCAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Reviews 4.7
Total Time 5 minutes
Cuisine Chinese
- Began to eat
SNOW SKIN MOONCAKES: DETAILED RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
HOW TO MAKE SNOWSKIN MOONCAKES (TRADITIONAL SNOWSKIN ...
HOW TO MAKE SNOWSKIN MOONCAKES (COLD SINGAPOREAN STYLE ...
From ricenflour.com
SNOW SKIN MOONCAKE ???? - HOW TO MAKE (WITH CUSTARD FILLING)
HOW TO MAKE SNOW SKIN MOONCAKE ?????? CICI LI - ASIAN HOME ...
From m.youtube.com
??HOW TO MAKE SNOW SKIN MOONCAKE - SO EASY FOR BEGINNERS ...
SNOW SKIN MOONCAKE : SHIOKMAN RECIPES
From shiokmanrecipes.com
PANDAN SNOW SKIN MOONCAKES WITH ... - CHRISTINE'S RECIPES
From en.christinesrecipes.com
??HOW TO MAKE SNOW SKIN MOONCAKE - SO EASY FOR BEGINNERS ...
SNOW SKIN MOONCAKE, NON-BAKED RECIPE, 4 STEPS TO MAKE ...
From travelchinaguide.com
SNOW SKIN MOONCAKE (CHINESE CRYSTAL MOONCAKE ... - RASA ...
From rasamalaysia.com
SNOW SKIN MOONCAKE WITH CUSTARD FILLING (????) - RED HOUSE ...
From redhousespice.com
NO-BAKE SNOWSKIN MOONCAKE RECIPE: READY-TO-EAT IN 4 SIMPLE ...
From sethlui.com
BAILEYS CHOCOLATE SNOW SKIN MOONCAKES - FOODIE BAKER
From foodiebaker.com
SNOW SKIN MANGO MOONCAKE RECIPE – HEALTHY LIFE @CHARLEEN LAI
From charleenlaiblog.wordpress.com
YIN'S HOMEMADE ????: EASY-TO-MAKE SNOW SKIN MOONCAKE
From yinhomemade.blogspot.com
SNOW SKIN MOONCAKE (CHOCOLATE, RED BEAN OR MUNG BEAN FILLING)!
From honestfoodtalks.com
SNOW SKIN MOONCAKE ???? - YOUTUBE
From m.youtube.com