Snowskin Mooncake with Mung Bean filling ( without shortening ) 綠豆蓉餡冰皮月饼

I am happy to find out this snowskin recipe that didn't using Gao flour (cooked flour ) and shortening . After my friend Jane tried out this recipe and she said the taste is nice and dough also easy to handle, I also immediately try out after her good comment ^_^.

The step by step of making this snowskin mooncake

Dusting flour (bake in the oven)

making of the skin dough

Thanks to Jane sharing the tip of using cling film to handle the sticky dough

The snowskin tasted like QQ mochi and less sweet homemade mung bean filling, nice !

Snowskin Mooncake with Mung Bean filling ( without shortening ) 綠豆蓉餡冰皮月饼

*makes 18pcs of mini mooncakes

For Mung bean filling

200g split yellow mung beans/green beans

110g caster sugar

2tbsp corn oil or sunflower oil

 Method

1. Rinse mung beans several times till water run clear, soak in clean water for 2hours.

2. Drain the mung beans, place beans on a steaming tray, steam over high heat for 30mins.

3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.

4. Set aside to cool. Shape into 25g small ball.

Dusting flour– 50g glutinous rice flour, bake in a pre-heated oven at 120C for 10mins, stir the mixture in between. Set aside to cool .

For Snowskin (lychee flavours)

40g glutinous rice flour

30g rice flour

15g Tang Mein flour (wheat starch flour)

40g icing sugar

170g milk

12g corn oil or sunflower oil

1/4tsp Lychee paste

A drop of red food colouring

Method

1. Mix glutinous rice flour, rice flour, Tang Mein flour and icing sugar in a mixing bowl, stir to mix well.
2. Mix sunflower oil, lychee paste and colouring with milk, then slowly pour into flour mixtur, stir to combine well. Sift the batter to remove lumps.
3. Using the same mixing bowl, steam it over high heat for 15-20mins.
4. Once the cooked dough turned warm, use an electric mixer to beat till smooth. Set aside.

For Snowskin (Pandan flavours)

40g glutinous rice flour

30g rice flour

15g Tang Mein flour (wheat starch flour)

40g icing sugar

170g milk

12g corn oil or sunflower oil

7g homemade pandan extract

A drop of green food colouring

Method

1. Mix glutinous rice flour, rice flour, Tang Mein flour and icing sugar in a mixing bowl, stir to mix well.
2. Mix sunflower oil, pandan extract and colouring with milk, then slowly pour into flour mixture, stir to combine well. Sift the batter to remove lumps.
3. Using the same mixing bowl, steam it over high heat for 15-20mins.
4. Once the cooked dough turned warm, use an electric mixer to beat till smooth. Set aside.

To shape the snowskin mooncake

1. Lay a piece of cling film on a weight scale, weight 23g of cooked dough.
2. Use the cling film, flatten the dough, place a ball of mung bean filling. Slowly seal the dough and cover the mung bean filling.
3. Drop the mooncake on the cooked dusting flour, dust the whole mooncake with flour.
4. Place the mooncake on a plastic mould, lightly flatten, then knock out. Chill the mooncake before serve.

Snowskin recipe adapted from  Wanwantea, mung bean filling by Sonia a.k.a Nasi Lemak Lover

Share this post