Custard Snow Skin Mooncake
With a cool, soft, and glutinous snow-skin crust, these mooncakes pair perfectly with rich, creamy, milky egg yolk filling, or can be made with smooth red bean filling. No oven required — simply steam and knead to make these stunningly beautiful, delicious mooncakes in no time!
Ingredients
Food coloring
As needed (for coloring)
Cooked glutinous rice flour (cake flour)
As needed (cooked glutinous rice flour)
Instructions
1
Step 1
Custard filling: Pour eggs, fine sugar, milk, and light cream into a bowl and mix well.
2
Step 2
Custard filling: Add all-purpose flour, tapioca starch, and milk powder, then mix well.
3
Step 3
Custard filling: Add the melted butter and mix well, then sift the mixture.
4
Step 4
Custard filling: Heat a pot of water over low heat. Place the bowl with the batter into the pot and keep stirring the batter continuously.
5
Step 5
Custard filling: Once the batter comes together into a dough, continue stirring until the custard filling feels firm when pressed. Remove, wrap tightly with plastic wrap, and set aside to cool.
6
Step 6
Cooked glutinous rice flour (cake flour): Pour an appropriate amount of glutinous rice flour into a flat pan, stir-fry over low heat until it turns slightly yellow, then pour out and set aside to cool.
7
Step 7
Pour glutinous rice flour, rice flour, tapioca starch, powdered sugar, and milk into a bowl and mix well.
8
Step 8
Add corn oil and stir until evenly combined.
9
Step 9
Cover the batter with plastic wrap and let it rest for 30 minutes.
10
Step 10
Pour the batter onto a plate and steam in a steamer until cooked through.
11
Step 11
While the cooked snow skin is still warm, scrape it out. Let it cool slightly, then use your hands to knead the oil floating on the surface back into the dough.
12
Step 12
Wrap in a plastic bag and let it cool completely.
13
Step 13
Take a small portion of the snow skin, add a few drops of food coloring, and knead until evenly colored.
14
Step 14
Sprinkle some cooked glutinous rice flour (cake flour) on the work surface, flatten the white snow skin, and randomly place the blue snow skin on top (either side).
15
Step 15
Roll the snow skin into a strip, then stretch it. Repeat 3-4 times until a marble pattern appears.
16
Step 16
Divide the custard filling into 25g portions and the snow skin into 30g portions.
17
Step 17
Flatten the snow skin into a round disc and wrap the filling inside.
18
Step 18
Use a mooncake mold to press out a decorative pattern. (Tip: After making the snow skin mooncakes, refrigerate them for 2-3 hours before serving for the best texture.)
