This is my first time ever making snow skin mooncakes and it wasn’t that hard at all! I’ve been experimenting with different flavors and filling the past two weeks. I created a variety of colorful mooncakes but to be honest, I think
some tasted awful not every of them was my cup of tea. The recipe I’m gonna share today is adapted from 君之 (he has explained in depth about the different functions of each flour used and provided lots of tips. If you can read in Simplified Chinese I do recommend that you go check his blog out. I’ve included the link to his post at the end). When I followed his recipe the very first time my dough was too soft that the imprints became blurred after chilling. I blamed it on the different brands of flours that we used. Then I gradually reduced the amount of milk used. After a few trials I was able to get the perfect balance.
As per ingredients, I opted for organic, unrefined and healthier ones. My mooncakes were made with organic red beans, organic matcha powder, organic coconut oil, organic agave syrup, low fat milk, grapeseed oil as well as muscovado sugar. I got these ingredients from Costco, Walmart, Japanese and my local Chinese supermarkets. The cost was so much higher but for the sake of my beloved families and friends, it’s all worth it.
Snow Skin Mooncakes
Makes 8 green tea (with red bean and white chocolate ganache filling) and 7 coconut-purple yam snow skin mooncakes
Snow Skin Dough
45 g glutinous rice flour
35 g rice flour
20 g wheat starch
40 g icing sugar
130 g low fat milk
30 g evaporated milk
20 g grapeseed oil (can be replaced with vegetable or canola oil)
1/2 tsp organic matcha powder
1/4 cup cooked glutinous rice flour, for coating
Fillings (see recipes below)
80 g white chocolate ganache filling
160 g red bean paste
210 g purple sweet potato paste
White Chocolate Ganache Filling
20 g whipping cream
60 g white chocolate, chopped
Red Bean Paste
1 cup (about 200 g) organic red beans
60-80 g muscovado sugar (can be replaced with dark brown sugar, adjust sweetness to taste)
1-2 Tbsp organic agave syrup (can be replaced with honey)
4 Tbsp grapeseed oil (can be replaced with vegetable or canola oil)
2 Tbsp wheat starch
Coconut Purple Sweet Potato Paste (Recipe Updated on Sep 15, 2016)
150 g purple sweet potato, roasted and peeled
20 g organic virgin, cold-pressed coconut oil (can be replaced with unsalted butter)
25 g demerara sugar
15 g organic coconut flour
Wheat starch as needed (to control consistency)
葡萄籽油 (或用菜油或芥花籽油) 20克
糕粉 (即炒熟的糯米粉)，防黏用 1/4杯
有機紅豆 1杯 (約200克)
原蔗黑糖 60-80克(或用黑糖，甜度可自行增減 )
有機龍舌蘭蜜 (或用蜜糖) 1-2湯匙
葡萄籽油 (或用菜油或芥花籽油) 4湯匙
有機冷壓初榨椰子油 (或用無鹽牛油) 20克
For the White Chocolate Ganache 白朱古力軟心餡
Combine whipping cream and white chocolate pieces jn a small bowl. Heat in the microwave or over a pot of simmering water until chocolate is melted. Stir until smooth. Press plastic wrap directly over the mixture to prevent a skin from forming. Transfer bowl to the freezer and freeze until firm enough for shaping.
When ganache is firm enough, remove from freezer and divide into 8 portions of 10 g each. Roll each into a ball really really quickly (it will be super sticky, just try your best). Put the balls back into the freezer and freeze until completely frozen.
For the Red Bean Paste 紅豆餡
Rinse red beans and soak them in water for 2 hours to overnight. Discard any beans that float on top. Drain beans then place them in a pot. Fill pot with enough water such that the beans are covered. Bring to a boil, simmer for 5 minutes to remove any impurities and bitter flavor. Drain.
Return drained beans to the pot. Add enough water so the water level is about an inch higher that the beans. Bring water to a boil. Reduce to low heat then simmer for 1 to 1.5 hours or until the beans are soft and tender. Make sure the beans are always covered in water and add more water if needed. Drain beans while reserving about half cup of liquid.
Transfer beans to a food processor and process until smooth. Add some reserved liquids if it is too hard to puree the beans. In a non-stick frying pan over medium-low to low heat, heat one tablespoon of oil, add red bean paste and sugar and keep stirring to prevent sticking. Add the remaining oil. Keep stirring with a spatula for a few minutes until water evaporates and the paste clumps together. Sprinkle wheat starch on top and stir until thoroughly combined. Remove from heat and stir in agave syrup. Keep covered and let cool completely and chill before use.
For the Coconut Purple Sweet Potato Paste 椰香紫薯餡
Cook purple yam by steaming or in the microwave until tender. Transfer to a large mixing bowl and mash with a fork. While the mashed yam is still hot, stir in sugar, coconut milk, coconut milk and coconut flour. Mix until smooth. The amount of sugar added depends on the sweetness of the yam. Add more or less to taste.
將紫薯粒蒸熟或用微波爐叮熟，放入大碗中用叉壓成泥，趁熱加入糖拌匀，加椰奶、椰油及椰子粉拌勻至順滑，糖量可依紫薯甜度自行增減。 Pass mixture through a sieve for a smoother consistency (it will be a great workout for your arms. I made a double batch and it took me almost 30 minutes to do so). Keep covered and let cool completely and chill before using.
Clean purple sweet potatoes thoroughly and pat dry. Bake in a 200℃/400℉ preheated oven for 30 minutes or until fork tender. Remove from oven and let cool.
Peel the skin off then place the sweet potatoes in a large bowl. Add coconut flour, coconut oil and sugar. Mash by hand (wear disposable gloves to keep hands clean) or puree with an immersion blender until well incorporated and paste-like. If the paste is too wet or soft, stirring in half to one tablespoon of cooked sweet rice flour will make it firmer.
For the Snow Skin Dough 冰皮
Combine icing sugar and flours in a large mixing bowl. Add milk and evaporated milk and mix well with a whisk. Strain mixture through a sieve to a wide and shallow bowl or plate to get rid of any large lumps. Stir in the oil (I added the oil after straining the mixture so I could rinse my sieve with just water). Let stand for 30 minutes.
Cover with aluminum foil and steam for 15 to 20 minutes over high heat. When slightly cooled, scrape dough into a large ziplock bag and knead for a few minutes until smooth. Let cool completely. Scoop out 160 g of the dough and knead in the green tea powder to form the green tea dough. The remaining (about 140 to 150 g) is the original flavor. Keep covered until ready to use.
Dough and Filling Preparation 準備冰皮及餡料
I used a ratios of 2 to 3 for my dough and filling. For example, with my 50 g mold, dough = 20 g and filling = 30 g. Please adjust the portions according to your mold.
***For Green Tea Snow Skin Mooncakes 綠茶冰皮月***
Roll red bean paste into 8 balls, 20 g each. Take one ball and make a well in the center with your thumb. Place a frozen white ganache ball in the center and seal with the red bean paste. Roll it into a ball again. Now you have 8 balls of red bean white chocolate ganache filling, 30 g each. Divide green tea snow skin dough into 8 equal portions, 20 g each.
***For Coconut Purple Sweet Potato Snow Skin Mooncakes 椰香紫薯冰皮月餅***
Roll purple sweet potato paste into 7 balls, 30 g each. Divide snowskin dough into 7 equal portions, 20 g each.
For Cooked Glutinous Rice Flour 糕粉
Stir fry 1/4 cup of (raw) glutinous rice flour in a non-stick frying pan over medium low heat until the color turns light yellow. Remove from heat and set aside to cool completely.
Shaping the Mooncakes 包月餅
Take a snow skin dough and roll into a ball. Flatten it in between two pieces of plastic wrap and roll into a disc. The disc should be thicker in the middle and thinner around the edges. Remove plastic wraps and place a ball of filling in the middle. Seal the edges by pinching the edges of the dough together. I held the dough with my left hand and used the space between my thumb and my forefinger (i think you call this part the purlicue???) to seal the edges while turning the dough slightly. Shape the wrapped dough into a ball again.
Coat dough slightly with cooked glutinous rice flour. Brush a thin layer of cooked glutinous rice flour on the inside of the mold to prevent sticking. Insert dough into the mold (with seam facing the outside), flip mold over onto a flat surface then press onto the lever to make an imprint. Release mooncake and repeat with remaining dough and filling.
Store mooncakes in an airtight container in the freezer for best flavor and to prevent them from over drying. Thaw in room temperature for 15 to 20 minutes before serving.
Recipe for snow skin dough adapted from 君之
My Two Cents Regarding Choosing Coconut Milk
If you go to the grocery stores you may probably see different brands and types of coconut milk. Try looking at the back of the can and read about the ingredients and nutrition informations carefully. They come with various coconut content. Some even have preservatives，syrup or thickeners added. I tend to choose a brand with a higher coconut content, no additives and a low sodium.
If you want to republish this recipe, please link back to this post.
EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes
© Copyright 2015ecbakes.com