How to Make Snow Skin Mooncakes for the Mid-Autumn Festival!

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour adds a nutty flavor and is gluten-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a unique flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil enhances the tropical flavor.

red bean paste

🥗Healthier: black bean paste

💰Cheaper: sweetened mashed potatoes

Black bean paste offers a similar texture with less sweetness.

Sift glutinous rice flour, wheat starch, and sugar into a large mixing bowl.

Pour in light olive oil and milk, then whisk until smooth.

Cover the mixture with foil and let it rest for 20 minutes.

In a steamer, pour water and transfer the dough mixture, cover, and steam over high heat for 20 minutes until fully cooked.

Carefully take out the dough and stir with a heatproof plastic spatula until smooth.

Cover the dough with a kitchen towel and let it cool for about 30 minutes.

Wear plastic food prep gloves and knead the dough on a plastic surface for 3 minutes until smooth.

Transfer the dough to a Ziploc bag and rest in the fridge for 2 hours.

Weigh the red bean paste to a 1:1 ratio with the dough; for 50 grams mooncake mold, use 25 grams filling per mooncake.

Roll the filling into balls and place on a parchment-lined plate, then freeze.

In a pan, add glutinous rice flour and stir over medium-low heat until lightly browned for 5 minutes.

Weigh the dough to a 1:1 ratio with the filling; roll into balls and place on a plastic surface.

Flatten each dough ball into a round disc about 2 inches in diameter and place the filling in the center.

Dust hands with glutinous rice flour, seal the dough around the filling, and dust the mooncake mold with powdered sugar.

Place the filled dough ball inside the mold, press down, release, and lift the mold off.

Continue with the rest of the dough and filling, making about a dozen 50 grams mooncakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens