Snow Skin Custard Mooncake Recipe (冰皮月餅)

Aug. 30

What is the first thing you think of when you think of Mid-Autumn Festival? For me, it is mooncakes. Enjoying mooncakes on the day of Mid-Autumn Festival has been a tradition. Let’s make snow skin mooncakes with custard filling. These mooncakes do not require any baking and are just as yummy as traditional mooncakes.

Ingredients:

Custard Filling:

3 Eggs
70g Sugar
90g Milk
65g Heavy Cream
30g Cake Flour
30g Wheat Starch

Mooncake Snow Skin:

50g Glutinous Rice Flour
30g Rice Flour
30g Wheat Starch
40g Sugar
20g Condensed Milk
30g Vegetable Oil
185g Milk
2g of Beet Juice (pink food colouring)

*You will need a mooncake mold. Here is the mooncake mold that I used.

Steps:

To make the mooncake filling:

Mix the eggs, sugar, milk, and heavy cream in a bowl.
Sieve in cake flour and wheat starch.
Mix until everything is combined and you no longer see any clumps.
Sieve the mixture to help make it smoother.
Pour the mixture into a saucepan and have it on low-medium heat.
Continuously mix to prevent it from sticking to the saucepan.
Once the mixture thickens and appears to be smooth, place it in a bowl and use cling wrap to cover. Place the bowl in the freezer for about 30 minutes to 1 hour.
After, divide the filling into 25g and roll them into a ball. Place these back in the freezer. We will be using them later.

To make the mooncake skin:

In a bowl, add glutinous rice flour, rice flour, wheat starch, sugar, condensed milk, oil, and milk, and mix until everything is combined and you no longer see any clumps.
Sieve the mixture onto a plate, and steam for about 20-25 minutes on low heat.

Once cooked, let it cool until it is not too hot to touch.
Using gloves, knead the dough until it appears smooth.
Divide the dough evenly into two. One will be the original colour, and the other will be pink. To get the pink colour, add 2g of beet juice into one of the doughs and knead in the beet juice until it is evenly combined.
Divide the original dough into 18g and roll them into a ball.
Divide the pink dough into 18g and roll them into a ball.
Take 2 tbsp of glutinous rice flour and place it in your saucepan. Cook the flour on low heat and continuously stir for about 3-4 minutes. We will use this to prevent the mooncake from sticking to the mooncake mold.