Snowy Mooncake 冰皮月餅

Ingredients

• 60 g Glutinous rice flour
• 60 g Sweet potato starch ( or cassava starch)
• 60 g Wheat starch
• 45 g White sugar
• 300 g Milk ((300 ml))
• 1 ½ tbsp Condensed milk
• 3 tbsp Oil
• 5 Whole salted egg yolks ( I used frozen ones that come in pack of 10)
• 20 g Unsalted butter (, melted (approx. 4 tbsp))
• 1 ½ tbsp Milk powder ((whole or skim))
• 20 g Condensed milk ((2 tbsps.))
• 120 g Peeled mung beans
• 400 g Water
• 30 g Unsalted butter (, melted (approx. 3 tbsp))
• 60 g Sugar
• 1 tbsp Condensed milk
• 2 tsp Wheat starch
• 2 tsp Cornstarch
• 1 ½ tbsp Water ((to mix with starches))
• 3 tbsp Glutinous rice flour

Steps

1. 1

   Combine all of the above ingredients in a mixing bowl

2. 2

   Whisk until fully mixed. Pour into a steaming pan the batter will be very thin and runny

3. 3

   Cover the pan with a plate or tin foil so that steam doesn’t get on the batter

4. 4

   Steam on high for 20 minutes. My batter was approx. 1.5” in height. If you’re steaming pan is wide, you may use less time. It’s cooked when it’s not runny

5. 5

   When time is up, score the dough and loosen it from the pan. It will be sticky and it’s fine if it looks roughed-up

6. 6

   Let it cool for 15-30 minutes. You can start kneading it when it’s still warm. Just don’t burn yourself. Be sure to wear plastic food gloves because the dough is quite sticky

7. 7

   Knead until soft, smooth and elastic. Will take approx. 5 minutes

8. 8

   Put in a zipper bag or wrap in plastic wrap and cool in the refrigerator for 30 minutes

9. 9

   After 30 minutes, dough skin is ready to use Note that the dough is now cooked and ready to eat

10. 10

    Use a dry, clean pan. Turn heat to medium and add glutinous rice flour

11. 11

    Stir for 1 minute and turn heat to low

12. 12

    Cover with lid for 3 minutes

13. 13

    Remove lid and stir for 1 minute. It’s cooked when the colour turns lightly yellow or when you can smell the glutinous rice aroma

14. 14

    Remove from heat and set aside

15. 15

    Steam salted egg yolks for 10 minutes on high heat

16. 16

    Roughly mash salted egg yolks

17. 17

    Put into food processor

18. 18

    Add 20g unsalted melted butter, 1½ tbsp milk powder and 20g condensed milk in food processor

19. 19

    Blend until mixed well

20. 20

    Roll into your desired size balls and place on parchment paper and freeze for one hour before rolling them inside the filling

21. 21

    Soak mung beans overnight or at least 3 hours.

22. 22

    Drain mung beans in a colander

23. 23

    Pour 400g of water into a pot and add mung beans. Bring to a boil and turn heat to low.

24. 24

    Cook until mung beans are broken and water is nearly absorbed. This will take approx. 15-20 minutes. Turn off heat

25. 25

    Add 30g unsalted butter, 60g sugar and 1 tbsp condensed milk to the mung beans. Mix well

26. 26

    Use an immersion blender to blend until mixture is smooth Or pour contents into a blender

27. 27

    Add 1 ½ tbsp water to 2 tsp wheat starch and 2 tsp cornstarch. Mix well and add to mung bean mixture

28. 28

    Turn heat on to low. Cook and stir for approx. 5 min until thickened

29. 29

    Let cool and ready to use mung bean paste will thicken more when cooled

30. 30

    Prepare your filling by taking 20g of filling, roll into a ball and flatten with your palm

31. 31

    Place a reconstructed egg yolk in the center and cover it completely with the filling. Roll into a ball and set aside.

32. 32

    Repeat until all the filling is rolled and put in the freezer for at least one hour For easier wrapping

33. 33

    Optional: use food colouring to colour all or part of your dough. Here are some samples of how you can use colour in your mooncakes

34. 34

    Roll the snowy mooncake skin dough into a log shape and cut them into 25g pieces. Roll them into balls. Put under plastic wrap to prevent drying out Skin to filling ratio is 1:1 (filling includes egg yolk). Adjust weights if your mold is not for 50g mooncakes

35. 35

    Take one skin dough ball and flatten in the palms of your hands

36. 36

    Put the filling in the middle of the flattened skin and wrap the filling

37. 37

    Close all openings by pressing and pinching the edges together.

38. 38

    Roll in your palms until smooth

39. 39

    Roll the mooncake in a bowl with cooked glutinous rice flour

40. 40

    Then roll in your palms to even out the cooked glutinous rice flour Only a light layer of flour is needed

41. 41

    Dust the inside of the mold with cooked glutinous rice flour

42. 42

    Put it into the mold. Do not force the mooncake into the mold is it doesn’t fit. Reshape it vertically to fit the mold

43. 43

    Hold the mold base with one hand and press with the other

44. 44

    Once the stamp presses on the mooncake, press down another 5-6mm and you will feel additional tension on the press

45. 45

    Now lift the base and keep pressing until mooncake comes out

46. 46

    Done