I bought this set of mooncake mould before my last mid autumn festival in Sydney but it didn’t arrive before the festival so I didn’t make any mooncake that year. The mould was from Taobao and I paid extra shipping fee to another company to have it delivered to Australia. Without trying to use it, I shipped it back to Hong Kong when I came back for good. After travelling across the world, the mould finally get to do its job this Autumn 🙂
Snow Skin Mooncakes
Makes 8 mooncakes (63g each)
Ingredients & Instructions
Mung Bean filling (altered from Christine’s mung bean filling recipe)
… 200g peeled split mung beans (開邊綠豆)
… 50g sugar
… 50ml coconut milk
… 35ml vegetable oil
… a pinch of salt
… 3/4 tbsp wheat starch (澄麵)
… 1 – 2 salted egg yolk (咸蛋黃) (I wrapped salted eggs in half of the mooncakes only)
1) Rinse and soak the mung beans for at least 4 hours or overnight
2) In a wide and shallow dish, pour in the soaked mung beans then pour in boiled water to 1cm above the beans
6) In a non stick pan, heat mung bean puree, sugar, coconut milk, vegetable oil and salt with medium heat and stir constantly. Sieve in wheat starch and stir until the bean paste forms a dough and no longer sticks to the pan. It will take around 25 minutes and the end product should look a bit like mashed potato.
7) Transfer the mung bean filling into a bowl and let it cool down. Place a kitchen paper then a cling wrap on top of the bowl and put it into the fridge.
Skin (ice skin recipe fom Sweet Heart Kitchen)
… 20 g rice flour (粘米粉)
… 20 g glutinous rice flour (糯米粉)
… 10g plain flour
… 20g sugar
… 90g milk
… 2 1/2 tbsp condensed milk
… 1 1/4 tbsp vegetable oil
… cooked glutinous/ potato flour (片栗粉/太白粉/糕粉)
1) Sieve rice flour, glutinous rice flour and plain flour then mix with sugar and vegetable oil
2) Mix milk and condensed milk in another container, gradually pour into flour mixture and mix. Pour the mixture through a sieve to remove any lumps
3) Grease a shallow and wide dish, pour in mixture and cover the top with aluminium foil. Steam for 35 minutes under high heat.
4) Remove the aluminium foil and let the dough cool down for a bit.
5) Divide the dough into 25g pieces, briefly knead each of them
1) Steam the salted egg yolk for 10 minutes and cut it into 4 pieces
2) Divide mung bean filling into 40g pieces and roll each of them into a ball. Wrap egg yolk inside some or all of the fillings.
3) Sandwich each dough in between 2 pieces of cling wrap and roll it out using a rolling pin
4) Lay the filling onto the flatten dough, fold the edge to seal it
5) Roll the ball in a small bowl of cooked glutinous flour and shake the excessive flour off the surface
6) Press the mooncake mould onto the ball to form a mooncake
7) Store the mooncakes in the fridge for up to a week or in the freezer for up to three weeks. Remember to place a kitchen paper on top of the mooncakes inside a container so that extra precipitation will be absorbed.
* If your filling turns out to be too hard (even after refrigerating). You can add some water and coconut milk to the mung bean paste in a pan and “stir fry” it again with medium heat until it softens
* If your bean paste looks a bit too soft while it’s hot or under room temperature, expect it to be harder after refrigerating. Re-fridge the filling before wrapping will make the process much more easier.
happy Mid-Autumn Festival everyone 🙂