Snow Skin Mooncake Cake Recipe
The traditional Chinese mooncake delicacy has a non-bake variant called snow skin. Nearing the time of the Mid Autumn festival, it has attracted the wishes of many Asian dessert lovers and is a highly sought-after snack. This holiday delicacy is a terrific one to try preparing at home with your family and friends because it's smooth, silky, and sweet. With three different fillings—chocolate ganache, red beans, and green tea mung bean flavors—our recipe yields 30 yue bings. the recipe for a snow-skin mooncake can be found at the following link: honestfoodtalks.com
Ingredients
For the dough wrapper
- 144 g rice flour
- 144 g glutinous rice flour
- 72 g cornstarch
- 120 g icing sugar
- 420 g whole milk
- 65 g vegetable oil
- ½ teaspoon vanilla extract
- 5 tablespoon cornstarch, for dusting
Instructions
- Sift and combine all the dry ingredients for the dough until well combined.
- In a another bowl, combine the milk and oil. Before thoroughly combining, add the vanilla essence.
- Before adding the wet mixture, create a well in the center of the dry mixture. Mix in all of the wet mixes gradually by adding a few spoonfuls at a time. Make care to whisk thoroughly each time to create a thin, runny batter.
- In a clean basin, strain the mixture. until fully done, cover and steam (up to 20 minutes).
- Create a soft dough ball by kneading the heated batter. Then, let it chill for at least 30 minutes in the refrigerator.
Notes
Nutrition Information:
- Carbohydrates: 24g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 5mg
- Sodium: 68mg
- Potassium: 105mg
- Fiber: 1g
- Sugar: 8g
- Vitamin A: 118IU
- Calcium: 28mg
- Iron: 1mg