Bean Paste and Snowskin Mooncakes

Overview

There are two mooncakes that must be made every Mid-Autumn Festival, one is Cantonese-style mooncake and the other is snow-skin mooncake. Today I’m going to make snowskin mooncakes. The filling is mung bean paste that I made myself with less oil and less sugar. Healthy and delicious. The ratio for making snowskin mooncakes is: skin and filling 3:7

Tags

• pastries
• home cooking
• mid-autumn festival
• chengfen
• corn oil
• glutinous rice flour
• homemade mung bean paste
• rice flour
• white sugar
• milk

Ingredients

Steps

1. 1 Mix all the ingredients except the bean paste filling into a paste.

   

2. 2 Put the dough in a pot on the stove and steam for 25 minutes until cooked and solidified. Take it out and stir evenly with chopsticks to make the dough more delicate and smooth. Wait for it to cool down.

   

3. 3 Take the ice skin dough and press it into a round piece and fill it with mung bean paste. (The weight of my mooncake is 50 grams, that is, the weight of the skin is 15 grams, and it contains 35 grams of bean paste filling)

   

4. 4 Pinch and close like a bun. Add in the fried cake flour and roll it around.

   

5. 5 Put it into the mooncake mold and press it firmly.

   

6. 6 Invert it onto a plate and serve immediately, or place it in the refrigerator for a few hours or more for a better taste.

   

7. 7 Finished product.