Chocolate & Baileys Snow Skin Mooncakes
Recipe Published: Sept 7, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: a tad complicated | Time note: the snow skin and filling requires at least 3 hours to chill (you can prep everything the night before!) | Serving: 13 60g mooncakes
INGREDIENTS
Snow Skin:
40 g (1/3 cup) glutinous rice flour
40 g (1/3 cup) rice flour
10 g (1 1/2 tbsp) corn starch
50 g (1/2 cup) icing sugar
15 g (3 tbsp) cocoa powder
130 g (1/2 cup + 2 tbsp) milk
45 g (3 tbsp) unsalted butter, melted
20 g (1 tbsp) sweetened condensed milk
Pinch of salt
Chocolate fudge center:
50 g (1/4 cup) semi-sweet or dark chocolate
20 g (1 tbsp) sweetened condensed milk
25 g (2 tbsp) Baileys Irish Cream
50g (1/3 cup) chopped roasted pistachios
Baileys egg custard filling:
100 g (1/3 cup + 2 tbsp) Baileys Irish Cream
50 g (1) large egg
50 g (1/4 cup) unsalted butter, melted
40 g (2 tbsp) sweetened condensed milk
50 g (1/4 cup) white granulated sugar
40 g (1/4 cup) custard powder
20 g (3 tbsp) milk powder
5 g (1 tbsp) cocoa powder
Additional ingredients:
30 g (1/4 cup) cooked glutinous rice flour
Edible gold luster dust
Clear flavour extract or alcohol
SPECIAL EQUIPMENT
TIPS & RECIPE NOTES
If you have the time, I highly recommend preparing the snow skin and filling the night before and assembling it the next day. Given the many moving parts that go into making mooncakes, I prefer to break up the process to make everything less labour intensive and also to allow more time for everything to chill and firm up, which makes assembly much easier too! Just make sure to cover everything well so nothing dries up.
Snow skin mooncakes by nature have a significantly shorter shelf life compared to regular mooncakes. These can be stored in the fridge for 2-3 days for the most ideal texture before it begins to harden. There’s not much to do to prevent this other than storing the mooncakes in a super airtight container.
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Snow Skin
1. Fill up a steam pot with water. Place it on the stove on high heat and let it come to a boil.
2. In a bowl, mix all snow skin ingredients together until smooth.
3. Pass the batter through a sieve if there are any lumps, then transfer it into a steam-safe bowl.
4. Steam the snow skin batter in the prepared pot on medium heat for 20 minutes. Place the lid on a slant so the condensation formed during steaming doesn’t drip into the batter and alter its consistency.
5. Once cooked, set aside and allow the snow skin to cool, then knead until smooth. Wrap in plastic wrap and chill for at least 3 hours.
Egg Custard Filling
6. Whisk together all egg custard ingredients until smooth.
7. Pass through a sieve to remove any lumps.
8. Steam on medium heat for 20-25 minutes until there’s no liquid left. Stirring the mixture halfway through steaming can speed up the cooking process.
9. Once cooked, knead briefly with a rubber spatula until smooth and portion into 25 g each.
10. Place into the fridge to chill for at least 3 hours.
Chocolate Fudge Center
11. Microwave the Baileys Irish Cream, sweetened condensed milk, and semisweet chocolate until melted. Whisk until emulsified.
12. Cover and place into the freezer until firm and mouldable.
Assembly
13. Portion the chocolate fudge center into 5 g each and roll in chopped roasted pistachios until fully coated. Keep in the freezer until needed.
14. Once the snow skin is firm, portion into 25 g each. Dust in the cooked glutinous flour to prevent sticking.
15. Wrap the chocolate center with the egg custard filling. Then, wrap the filling in a flattened piece of snow skin, and seal it completely. Use minimal cooked glutinous rice flour when needed. (watch the video to reference the technique)
16. Lightly dust the unpressed mooncake with cooked glutinous rice flour and gently shape it with your palms so it fits the mooncake mould.
17. Press firmly on the mooncake mould stamp and release to reveal your finished product.
18. As an optional step, mix some gold edible lustre dust with clear almond extract and paint the top of the mooncakes.
19. Chilling for a couple of hours before consuming is recommended. Enjoy!