Quick Guide: Making Delicious Snowy Mooncakes

Snow skin moon, snowy mooncake, ice skin mooncake or crystal mooncake is a Chinese food eaten during the Mid-Autumn Festival. This is very easy mooncake, that is no baking required. Snow Skin Mooncakes consist of a tender skin and a creamy custard filling. Egg, glutinous rice, rice flour, sugar, milk, butter, vegetable oil are the main ingredients.
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▶️Ingredients:
For Custard filling
1) 1 Whole Egg
2) 3 Egg Yolks
3) 160g Milk
4) 2 Tsp Vanilla Essence: amzn.to/49rcbxf - optional
can be replaced with 25 grams of milk powder: amzn.to/42WhYbC
5) 40g Cake Flour: amzn.to/3IeuVUY
6) 100g Sugar: amzn.to/4c2FS9Q
For the Wrapper
1) 35g Glutinuous Rice flour: amzn.to/3uDrCnb
2) 35g Rice Flour: amzn.to/3OWHp7q
3) 25g Wheat Starch/corn starch: amzn.to/3OVU0HX
4) 30g Sugar: amzn.to/4c2FS9Q
5) 135g Milk
6) 18g Sweet Condensed Milk: amzn.to/3SS7x4y
7) 18g Oil: amzn.to/3ww5c7K
Other
1) 20g Glutinuous Rice Flour: amzn.to/3uDrCnb
▶️Cooking method
1) In a mixing bowl, whisk one whole egg and three egg yolks
2) Then add melted butter, milk and vanilla essence whisk altogether.
3) In a separate bowl, mix the dry ingredients: cake flour and sugar
4) Combine the wet ingredients with the dry ingredients.
5) Sieve the mixture into a saucepot.
6) Keep the saucepot on low heat, stir continuously for 6-10 minutes or until the mixture thickens.
7) Transfer it into a glass container and cover it with a plastic film.
8) Let it chill for at least 3 hours.
9) For make the wrapper, take ceramic or glass bowl mix all the wrapper ingredients until there are no lumps.
10) Cover the bowl with a ceramic plate and microwave for 1.5 minutes, then mix with a spatula
11) Again Cover the bowl and microwave for another 1.5 minutes, mix well. Then cover and let it cool.
12) Start kneading the dough (in warm condition) in between your hands for 5 minutes or until smooth and nonstick.
13) Divide the dough into small portions, each weighing 20 grams.
14) Roll each wrapper dough into a smooth bowl
14) Take the custard filling out of the fridge. Divide it into small portions, each weighing 30 grams.
15) Roll each custard filling into a smooth ball
16) Take a piece of the wrapper dough and put it in between 2 parchment papers.
17) Roll it with a rolling pin until it becomes 4 inches in diameter.
18) Then place the custard filling at the center of the wrapper and carefully wrap it.
19) Roast 20 grams of glutinuous rice flour in a non-stick pan over medium-low heat until it becomes little bit off white.
20) Apply some roasted rice flour on the wrapped cake.
21) Shape it into a cylinder then carefully place it into the mold.
22) Press it with fingers so that it stays there.
23) Gently press it down onto a plane surface. Hold it tight for a few seconds, then release it.
▶️Kitchen Equipment:
1) Glass bowl sets: amzn.to/3ONu4fO
2) Bamboo Cutting Board Set: amzn.to/3rCDyk1
4) Measuring spoons/Cups set : amzn.to/3knRmv1
5) Induction Cooker: amzn.to/3s2pdxz
6) Nonstick Frying Pan: amzn.to/3On3gTl
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• My Asian Kitchen Blank Recipe Books: amzn.to/3EqND8W | amzn.to/3Olu5Yi
• Family Recipes Blank Recipe Book: amzn.to/3vsFMDU
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