They’re snowy white rather than the traditional golden brown pastry, and people have gone gaga for them. This creates a shiny and glossy exterior and soft texture. (As you can see from the photos, I initially used a bit too much glutinous (sweet) rice flour in this step. Squeeze the juice and heat till boiling point. 8 Chill the snow skin mooncakes for 1 hour before serving for a better texture. Snow skin mooncakes must be stored in a freezer when sold. Roll it tightly into a ball of 120g each. 2. Apparently, a bakery in Hong Kong came up with the snow-skin variety as a healthier offering. Prepare a steamer by filling it with enough water to steam on high heat for 25 minutes. This traditional Chinese dessert is not only beautiful, but also has a smooth, milky and creamy taste, just in time for the Mid-Autumn Festival! See recipe intro for filling suggestions and recipes. thanks, Your email address will not be published. If necessary, re-shape the mooncake ball so it can easily fit into the mold. You need soft pastes like red bean paste, mung bean paste, lotus paste, pumpkin, custard, etc. Snow Skin Mooncake Use code LOADIT4U for $10 off … Lift the mold, gently press the spring bar (to push the mooncake out of the mold), and carefully guide (and catch) the mooncake out of the mold with your other hand. It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops. Take each dough ball, and press it into a round disc with your palm. This is one common misconception that snow skin mooncakes are healthier than traditional mooncakes because it is lighter and less oily. Do you have a video for this mooncake demo? The snow skin mooncakes are made from a mixture of glutinous rice flour, vegetable oil, … The shelf life of packaged traditional mooncakes can push 1 year! Wrapped it up tightly and seal the edges. Sieve together the icing sugar and cooked glutinous flour. Cover it with clear plastic wrap, and let it rest on the counter for 30 minutes. It is eaten chilled best eaten with a cup of hot Chinese tea. Further, unlike traditional mooncakes which ar… Turn the opening face up, and slowly press the dough together to close the opening, keeping the dough as even as possible all around. 14 resep snow skin mooncake ala rumahan yang mudah dan enak dari komunitas memasak terbesar dunia! Chill for at least 6 hours before serving. 1. I have never attempted to make mooncake at home but my contributor Siew Loon is so talented that she even makes her own mooncake. Do not force it in. Measuring by weight is going to get you much more accurate results! Wrap each ball with cling wrap until ready to use. Sift in 50g glutinous (sweet) rice flour, 35g rice flour, and 35g wheat starch. You are amazing. Cara membuat snow skin mooncake. Snow Skin Mooncakes, on the other hand, aren’t baked at all. The dough did not turn up but it was just molten liquid mass. You should have about 400g of dough. Lift the mold, gently press the spring bar (to push the mooncake out of the mold), and carefully guide (and catch) the mooncake out of the mold with your other hand. With the Mid-Autumn … For this year I used Snow Skin Mix instead of the ordinary Kao Fen (fried glutinous flour) and the skin texture is really soft that can last for 4-5 days. Shake off any excess flour, and carefully place the ball inside the mold. They’re made with two types of rice flour (regular and glutinous, a.k.a. Cook the remaining 25g glutinous (sweet) rice flour in a clean, dry pan over medium low heat for 6-7 minutes, until it turns very lightly brown. It is also easier to make than the Cantonese style mooncakes. … Store in an airtight container, lined with clear plastic wrap to prevent sticking. Time flies and in 2 weeks time we will be celebrating the Mid-Autumn festival. It came as a challenge, and I finally decided  to use carrots, dragonfruits and screwpine leaves. Welcome! Put on your food prep gloves, and weigh/divide the filling into portions that correspond to the size of your mooncake mold. Rasa Malaysia contains affiliate links and sponsored posts. Rendam kacang hijau dalam air panas selama tiga jam, lalu tiriskan. Place the steamer over high heat, cover, and steam for 25 minutes. Bee, These are absolutely beautiful. Mooncake molds have intricate designs where dough can get stuck, so it pays to make sure it’s well-floured. Note: The filling is available at bakery supply shop in Malaysia and Singapore. 3 Using a piece of parchment or cling film, roll out the snow skin thinly and into a circle large enough to cover the balls of flavoured mung bean paste balls. If the dough is not completely cooked through, just put the plastic wrap back on and steam for another 5 minutes over high heat. 25g should be sufficient!). Kukus dengan sedikit air sampai kacang hijau lembut lalu haluskan dengan blender. (dim sum shrimp dumplings). Wheat starch is the main ingredient in the wrappers for those dumplings, and it’s what makes them translucent enough to see the orange-pink shrimp filling inside. Mix milk, powdered sugar, salad oil, 45g glutinous rice flour, rice flour, … Thank you. Put in a floured mooncake mould. Gently press out the air bubbles around the filling ball. Snow-Skin Mooncake with Champagne Truffle & Ganache from Raffles Hotel. The mochi will dry out and crack if left too long. Combine until the mixture resembles bread crumbs. ? “Snow Skin” is translated from the Chinese “Bing Pi” (literally meaning “Ice Skin”). It was invented in the 1960s in Hong Kong (some say Singapore) and evolved to the present formula in the late 1980s It’s best to prepare your choice of filling a day in advance, and keep it covered and refrigerated overnight. For extra insurance against the mooncakes sticking to the inside of the mold, you dust the dough ball in addition to the mold itself with the cooked sweet rice flour (AKA glutinous rice flour) before inserting it into the mold. No baking required! Once the dough is done cooking, carefully stir it to gradually cool it down. This recipe will make eight 100g mooncakes or sixteen 50g mooncakes. The dough should be pliable and very easy to work with. Sift in 50g glutinous (sweet) rice flour, 35g rice flour, and 35g wheat starch. Dust the inside of the mooncake mold VERY well by brushing all the nooks and crannies with the cooked glutinous rice flour (AKA sweet rice flour). Chill for a few hours before serving for best taste. In a pot, add water with icing sugar and crisco together. For a 50g mooncake, the circle should be no bigger than 3 inches (7.5 cm) in diameter. Flip the mooncake mold so the open side is facing down on the plastic wrap work surface. As you can tell from all my talk of grams, you’re going to need a kitchen scale to make this recipe. Add in the juice and milk. This is a must try recipe for those who loves Snowskin Mooncakes. If you’d like to use a rolling pin, the dough must be between two layers of plastic to avoid sticking. It should be slightly thinner at the edges. Enjoy! They’re snowy white rather than the traditional golden brown pastry, and people have gone gaga for them. Chilling them in the refrigerator for a few hours before serving is best—the mochi will be nice and chewy! I want to try one! Once cool enough to handle, put on your food prep gloves, and knead the dough for a few minutes to ensure the oil is well absorbed and the dough is smooth. Crystal Jade – till Sept 6. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! For a 50g mooncake mold, you’ll need 25g dough and 25g filling. As with all mooncakes, you need to carefully weigh your dough and filling so that once wrapped your mooncake will just fit into the mould. ;). Hi, Check out these gorgeous looking snow skin mooncake. Think of har gow (dim sum shrimp dumplings). For a 50g mooncake mold, you’ll need 25g dough and 25g filling. The sticky rice dough is very elastic and therefore can be shaped into … The ideal dough to filling ratio is about 1:1. A plastic dough cutter works well (it doesn’t stick to the dough), or you can just rip the dough apart with your gloved hands. Nowadays, you can find colourful ones which are even more attractive. If you can’t find wheat starch, you can substitute cornstarch, a more common ingredient in regular grocery stores. The dough is cooked once it has turned from fully opaque to fully translucent. They can be pink, jade green, or deep purple. Let it rest for 10 minutes. Note: It’s best to prepare your choice of filling a day in advance and keep it refrigerated. You should have about 400g of dough. Making traditional Vietnamese snow-skin mooncakes is a lot simpler than baked mooncakes: the skin of the snow-skin mooncakes is made from cooked sticky rice dough, which is edible on its own already and does not require any cooking. Pumpkin Filling: Make the entire filling amount from our. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Once you assemble them, though, they’re done! Repeat the same step with the dough after chilling. The new handcrafted creations include Apricot and Sourplum snow-skin mooncake and Yuzu and Osmanthus Truffle snow-skin mooncake. For those of you who wants to make the lotus paste, you can get the recipe from here. Wrap the dough in plastic wrap, and chill in the refrigerator for 1-2 hours. You do have to steam the dough to cook it, and everything needs to be cooked before assembling. And most importantly, the snow skin dough is made from steamed rice flour batter, giving it a soft and sticky texture similar to that of Japanese mochi. Hi, I followed the recipe but there was too much liquid. This recipe focuses mainly on how to make the snow skin mooncake “skin,” or outer mochi shell. Repeat the same step with the dough after chilling. The word snow is used because of the color and texture of the mooncake wrapper. This recipe is only 456 calories per serving. Check out my Recipe Index, follow me on Instagram, Pinterest, Facebook, and sign up for FREE email newsletter. I thought it will be great to share with our Rasa Malaysia readers. Are snow skin mooncakes healthier? With the Mid-Autumn Festival coming up, I knew I had to develop the Woks of Life version of the recipe. Save my name, email, and website in this browser for the next time I comment. Snow skin mooncakes are the non-traditional mooncake that served during the Mid- Autumn Festival. And because we used our easy 'cheat' method of wrapping mooncake skins (more info below) we added an extra 5g to the skin weight ( which was cut off during wrapping. For a 50g mooncake, the circle should be no bigger than 3 inches (7.5 cm) in diameter. That’s how it got the name “snow skin”. This year the Mid-Autumn festival will be celebrated on September 12. For a 100g mooncake, the skin should be no bigger than 4 inches (10 cm) in diameter. It will take a bit of testing to figure the exact weights you will need to weigh out for the dough and the filling for each mooncake but the ratio should be 1:2. Unlike other types of mooncake, snow skin mooncake … Chewy Snow Skin Mooncake. Shake off any excess flour, and carefully place the ball inside the mold. Of course, they don’t all have to be perfect—there’s a 10-15% margin of error here! Snow skin mooncakes, which are chilled and made with a mochi-like dough, are also a popular alternative to baked mooncakes. Once cool enough to handle, put on your food prep gloves, and knead the dough for a few minutes to ensure the oil is well absorbed and the dough is smooth. We are 3 days away from Mid-Autumn Festival which is on September 13 2019. Pandan Snow Skin Mooncakes with Lotus Seed Paste - An easy, no bake variation of a Chinese traditional sweet treat that is popular during Mid-Autumn Festival. Made with a cup of hot Chinese tea 60g and roll into a ball of 120g each fully.... A soft and chewy texture that people across Asia ( and the world! many... Parts and not altogether to form the dough must be stored in a large bowl and set aside sound sweet! With two types of rice flour, 35g rice flour ( regular and glutinous, a.k.a in. 120G each or deep purple 0 % grams, you ’ ll need a pair of gloves. Content ( digital photographs, recipes Tagged with: milk, Shortening sugar! Days for best taste, or within 1 week Life family, but the combination is.... 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