Bean Paste and Snowskin Mooncakes

Overview

How to cook Bean Paste and Snowskin Mooncakes at home

Ingredients for ice skin: 45g glutinous rice flour, 35g sticky rice flour, 20g noodles (wheat starch), 185g milk, 50g powdered sugar, 20ML salad oil
Pour milk, powdered sugar, and salad oil into a basin and mix well
Pour in glutinous rice flour, sticky rice flour, and clear noodles. Stir thoroughly to form a thin batter
Let the mixed thin batter sit for 30 minutes, then put it into the steamer and steam over high heat for 15-20 minutes until it is cooked.
Stir the steamed batter vigorously with chopsticks until smooth. Then wait for it to cool down, and it will become ice skin.
Make the ice skin and filling in a ratio of 4:3. Pat some cake flour on your hands to prevent it from sticking, then flatten the ice skin in your palms and put a piece of bean paste on it. Wrap the bean paste with ice skin and slowly push it upward until the bean paste is completely wrapped and closed.
Sprinkle some cake flour into the mold, let the cake flour stick to the walls of the mold evenly, and then pour out the excess cake flour. This makes demoulding easier. Then put the wrapped snowskin dough into the mold. Crack the mooncake mold hard and pour it out. The snowskin mooncake is ready
After steaming the ice skin, add a little pigment into the ice skin to make fashionable snow skin mooncakes in various colors. Put the prepared mooncakes in the refrigerator and refrigerate them overnight before eating.