How To Make Sakura Snow Skin Cake Pop Mooncakes Recipe

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour is lower in carbs, while regular rice flour is more affordable.

red bean paste

🥗Healthier: chickpea puree

💰Cheaper: sweetened black bean paste

Chickpea puree is lower in sugar, while sweetened black bean paste is easier to find.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often cheaper.

edible flowers

💰Cheaper: dried herbs

Dried herbs can provide flavor without the cost of fresh edible flowers.

Preheat the oven to 180 degrees C.

In a mixing bowl, add 115 grams of softened unsalted butter and 115 grams of caster sugar, then whip until light and fluffy.

Crack in 2 eggs and mix well.

Add 115 grams of flour and a pinch of salt, then mix until combined.

Add 1 tablespoon of soluble sakura leaf powder and a little pink gel food coloring, then mix until fully incorporated.

Pour the sponge mixture into a lightly oiled 8-inch cake tin lined with non-stick baking paper, and tap on the counter to remove air bubbles.

Bake in the oven for about 20 to 25 minutes until risen and spongy.

Once baked, let the cake cool completely.

To make the sakura buttercream, in a bowl, add 75 grams of softened unsalted butter and 150 grams of icing sugar, mixing bit by bit to avoid a cloud of icing sugar.

Halfway through adding the icing sugar, add another tablespoon of sakura leaf powder and continue mixing until fully combined.

Add a tablespoon of milk to loosen the buttercream and a little more pink gel food coloring to achieve the desired color.

Crumble the cooled sponge cake into a large bowl until it is completely crumbled.

Add the sakura buttercream to the crumbled cake and mix well until combined.

Portion the mixture into 21-gram balls, making a total of 29 balls.

Cover the cake balls with a damp cloth to prevent drying out.

Prepare the snow skin dough by dissolving 1 tablespoon of sakura leaf powder in 400 milliliters of warm water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens