Served cold, snow skin mooncakes are a non-baked mooncake originating from Hong Kong. The outer skin is made from a rice mixture that resembles mochi with a sweet filling inside (most commonly red bean or black sesame, the possibilities are endless eg. coconut and banana, mango, strawberry).
Makes 8 small cakes
- 25g glutinous rice flour
- 20g cornflour
- 20g rice flour
- 5g sweetener of choice
- 1 Tbs sunflower oil
- 3/4 cup coconut milk
- 160g sweet filing of choice (can be store bought or home made eg. sugar free red bean paste)
- Moon cake mould or cookie stamp
Mix together dry ingredients in a bowl. Add oil and coconut milk. Stir and mix until smooth (ensure there are no lumps).
Fill a steamer pot with enough water to steam your mixture. Place the bowl of mixture into a steamer pot and steam for 20 minutes. Once your dough is cooked the dough should appear set with no runny liquid.
Remove the bowl from the steamer and using a spoon transfer the cooked dough into a new container. It will appear very sticky. Ensure the container is covered and place in the freezer for no longer than 1 hour or until completely cool.
Meanwhile, you can prepare your filling. We used a red bean filling (there are many variations such as seed butter, coconut cream mixed with fruits - you can use any filling that you can roll into a ball. Place the filling in the fridge to let it solidify, then divide the filling into 8 (approx 20g each) and roll into balls. Keep them refrigerated until ready for use.
Take the dough pastry out from the freezer and knead the chilled dough, dusting it with some rice flour to prevent it from sticking to your hand too much. Portion the dough to weigh approx 24g each, and use a rolling pin or your palm to flatten the piece so that it is approx 4mm thick, dusting with more flour if necessary.
Take your filling balls from the fridge and wrap the snow skin dough around each ball, enclosing it and pinching the pastry gently so that no filling is shown. Using a moon cake mould or cookie stamp shape press down to shape your cakes.
Enjoy fresh or keep them for another day in the freezer and defrost.