How to Make Strawberry Snow Skin Mooncakes Recipe

Serves 12

Ingredients for Snow Skin Mooncakes (mochi)

35g glutinous rice flour

35g rice flour

25g wheat flour

135g homogenized milk (3.25% milk fat)

16g neutral oil

30g sugar 

Ingredients for Snow Skin Mooncake filling (custard) 

2 whole eggs

1 cup of freeze-dried strawberries, powder

70g sugar

30g cake flour

150g milk

45g unsalted butter, melted

How to Make Custard Filling for Snow Skin Mooncakes Instructions

  1. In a medium bowl, whisk together eggs and sugar until well combined. Then, whisk in flour until no clumps are showing. Add milk and melted butter. Whisk till combined.
  2. Pour mixture through a sieve and into a medium saucepan. 
  3. Heat the custard mixture over medium heat and stir until it thickens into a doughy paste. 
    1. When you see the custard “sweat” (The oils from the butter is seeping out of the custard which allows it to cling away from the pan), remove the pan from the heat.
  4. Once the custard paste has formed, pour it into a glass container.
  5. Place plastic wrap directly onto the custard to avoid the top from drying out.
  6. Place container in the refrigerator for at least 2 hours. 

How to Make Snow Skin Mochi instructions

  1. Put a steam tray in a large pot and fill with enough water to steam for 15 minutes. Place pot over medium heat. 
  2. Whisk together glutinous rice, rice flour, wheat flour, sugar, milk and oil in a bowl.
  3. Pour mixture through a sieve and into a bowl.
  4. Cover the bowl with plastic wrap and place it inside the steamer. Steam for 15 minutes.
  5. Scoop the mochi into a plastic bag and knead it until smooth (1 minute)
  6. Place the mochi into the fridge for 30 minutes until it’s slightly warm to the touch. 
  7. Then, knead the mochi non-stop for 10 minutes in the bag.

How to create duotone snow skin mooncakes

  1. Split the dough in half and mix one half with freeze-dried strawberry powder until it turns to your desired shade of pink or use food colouring. 
  2. Weigh out 10g of pink and plain mochi. Stick each piece together, then roll it into a ball.
  3. On a square of parchment paper, place the mochi ball and top it with another square of parchment paper. Flatten the mochi with your palm heel. 
  4. Using a rolling pin, roll out the mochi until it’s approximately 10 cm in diameter. It doesn’t need to be a perfectly round circle.
  5. Peel off the top parchment paper and flip the exposed mochi side onto your hand. Remove the remaining parchment paper and place a custard ball in the centre.
  6. Using your free hand, take the edge of the mochi skin and press it on the custard ball. Continue to cover the custard as it’s a parcel and make sure there are no air bubbles. Repeat steps 4 to 7 until all custard pieces are used.
  7. Dust the interior of your mooncake press with some cooked glutinous rice flour
    1. cook glutinous rice flour (1/2 cup) over low-medium heat for 2 minutes.
  8. Put the crease-less side of the mooncake/mochi ball into the press. Gently press the lever down onto the mooncake for 5 seconds and then release the press
  9. Let the mooncake slide out. Repeat for the remaining mochi balls.

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