Follow up on my mooncakes series, this is another famous type of mooncakes Snowy Mooncakes 冰皮月饼 which originated from Hong Kong back in early 1980s. This mooncake is much easier to make, no baking is required and you can straight away put in your mouth once you have finished molding the filling into the mooncakes dough!
Credit goes to Helen again on her recipe and photo sharing. Tomorrow is Mooncakes Festival, you still have time to do your homemade Snowy Mooncakes as it can be ready in less than 2 hours time. (Move mouse over the photo to see more )
|Helen's Snowy Mooncakes @ 21/09/2010|
Snowy Mooncakes 冰皮月饼
1. Combine glutinous flour, rice flour and wheat starch together.
2. Pour milk, salad oil, powdered sugar into flour mixture and mixed evenly.
3. Let the batter stand for 30 minutes, then transfer to steamer to steam about 20 minutes on high heat.
4. Remove and set dough aside until cool (temperature not so hot to touch).
5. Divide and shape dough and bean paste into ball shape by ratio of 50:40 gram. 50 grams ball shape pastry and 40 grams bean paste each;
6. Coat hands with a little cooked glutinous rice flour to prevent sticky hands. (Microwave two tablespoons of glutinous rice flour with strong heat for about 1 minute until cooked).
7. Flatten each dough ball centered bean paste filling, slowly turn around and pushed dough to enclose the filling into a ball.
8. Lightly coat mooncake dough with thin layer of cooked glutinous rice flour.
9. Shape the dough by pressing the dough into mooncake mold.
10. Lightly shake the mold around and gently knock out the moon cake.
11. Moon cakes can be served immediately, or you can refrigerate before eating.
12. Generally these mooncakes can only last for 3 days.