Pink Snow Skin Mooncakes
Recipe Published: Aug 19, 2022
Written by: Jasma
INGREDIENTS
Filling:
250 g taro (270 g after steaming)
20 g (1 tbsp) sweetened condensed milk
30 g (2 tbsp) unsalted butter
35 g (3 tbsp) sugar
1/4 cup dried rose petals
Pinch of salt
50g (¼ cup) raspberry jam
Cooked Glutinous Rice Flour:
30 g (1/4 cup) glutinous rice flour
Snow skin:
40 g (1/3 cup) glutinous rice flour
40 g (1/3 cup) rice flour
30 g (1/4 cup) cornstarch
50 g (1/2 cup) icing sugar
120 g (1/2 cup) milk
40 g (1/3 cup) raspberries (fresh or frozen)
30 g (2 tbsp) unsalted butter, melted
20 g (1 tbsp) sweetened condensed milk
Pinch of salt
SPECIAL EQUIPMENT
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. Make some raspberry puree by pushing the fresh or thawed frozen raspberries through a sieve. You can also use a food processor but be sure to strain the mixture to remove the seeds.
3. In a bowl, mix the glutinous rice flour, rice flour, cornstarch, icing sugar, salt, milk, melted unsalted butter, sweetened condensed milk, and raspberry puree until smooth.
4. Pass the batter through a sieve if there are any lumps, then transfer it into a steam-safe bowl.
5. 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.
Prepare the taro for the filling
6. While the snow skin is steaming, wash and peel the taro, then cut it into small cubes.
Back to the snow skin
7. Test the snow skin by inserting a knife into the center. If there is no liquid left, it is cooked. Remove from the pot and allow the snow skin to cool.
Back to the filling
8. In the same pot used to steam the snow skin, steam the taro on medium heat for 15 minutes. The steam time may vary depending on the size of the taro pieces. It is fully cooked when it is fork-tender.
Ok, back to the snow skin
9. Once the snow skin is cool enough to touch, transfer it onto a piece of plastic wrap.
10. Knead the snow skin using a rubber spatula until any separated oil is reincorporated and has a smooth and uniform texture.
11. Tightly wrap up the snow skin with the plastic wrap, then place it into the fridge to chill for at least 3 hours. You can also prepare this the night before.
…last time. Filling.
12. Remove the dried rose petals from the sepals (the green thing) and run them under cold water for a few seconds.
13. Roll up the petals the best you can and finely mince. Then massage the minced rose into the white granulated sugar. You can also use a food processor for this step.
14. Once the taro is cooked, remove it from the steam pot. Add the unsalted butter, white granulated sugar, sweetened condensed milk, salt and minced rose petals and mash the taro with a fork until even in texture.
15. Give everything a mix with a spatula to ensure all ingredients are evenly incorporated.
16. Transfer the filling into an airtight container and place it into the fridge to chill for at least 3 hours. You can also prepare this the night before.
Dusting powder
17. Cook the glutinous rice flour on medium heat until slightly yellow. Set aside to cool.
Assembly
18. Once the snow skin and taro filling are firm, measure them into 25 g portions (each half the weight of your mooncake mould, adjust based on the size of your mould).
19. Create a well inside the filling, pipe it halfway with raspberry jam, and carefully seal it up.
20. 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)
21. Lightly dust the unpressed mooncake with cooked glutinous rice flour and gently shape it with your palms so it fits the mooncake mould.
22. Press firmly on the mooncake mould stamp and release to reveal your finished product. Repeat.
23. Chilling for a couple of hours before consuming is recommended. Enjoy!
