Blossom Snow Skin Mooncake
Bloom bloom! blossoms in Autumn 💕🌼🌸
Prep. Time: 3 hours
Cooking Time: 2 hours
Serving: 8 servings
Ingredients
Wrapper
- 35 g. Glutinous flour
- 35 g. Rice flour
- 20 g. Wheat starch / Corn starch
- 20 g. Sugar
- 140 g. Milk
- 15 g. Condensed milk
- 20 g. Vegetable oil
- Blue Food gel colouring (Wilton - Delphinium Blue)
- Cooked Glutinous flour for dusting
- Edible gold
Matcha Mung bean paste
- 100 g. Mung bean
- 300 g. Water for boiling
- 25 g. Unsalted butter
- 50 g. Sugar
- 1/2 tsp. Salt
- 1/2 tbsp. Matcha powder
Tools
- Mix bowl
- Mass Sieve
- Rolling pin
- Sauce pan
- Spatula
- Blender or Food processor
- Dough Cutter or Small knife
- Chopstick
Instructions
Mung bean paste
Soak Mung beans in water at least 3 hours or overnight before cooking.
Place water into sauce pan. Once the water is simmering. Add soaked Mung beans, reduce to medium - low heat. Cook for 30 minutes or until the beans can be easily mashed. Drain off water.
Use blender or food processor to grind the beans.
Place the puree into the pan. Add butter, sugar, salt and Matcha powder. Stir over low heat until the mixture dried up; the mixture must be not stick to the pan, smooth and shiny.
Cool completely before divide into 8 equal balls.
Wrapper
Add wrapper ingredients into mix bowl, stir until combined.
Cover the bowl with plastic wrap. Stream for 20 minutes or until cooked. You can also cook in microwave on 500 watt for 5 minutes. Remove from heat and chill until warmed to touch.
Knead into smooth dough.
To make coloured dough. Divide 15 g. of the dough. Add food gel colouring. Mix until the colour become even. Divide into 8 small doughs.
Divide remained plain dough into 8 equal doughs. Rub into smooth balls.
Assembly & Decoration
Flatten plain dough into a round wrapper. Place coloured dough in the middle. Using finger, press the dough tightly.
Add the filling in middle of the wrapper. Gently push the wrapper upwards to tightly cover the filling. Seal at the top. Roll the assembled ball in the cooked glutinous flour. Rub off excess flour.
Using dough cutter, create five marks on top of the mooncake surface. Make sure that it does not cut your wrapper.
To make the petals, press chopstick on top of the mooncake, in between the marks.
Add edible gold on the middle of the blossom.
Now blossom snow skin mooncake is ready to serve. Enjoy!
Tips
- You can also use corn starch 1:1 ratio to substitute wheat starch.
- Another alternative replacement of wheat starch is Tapioca starch. The ratio is 1:2 that means using 2 g. of tapioca starch for every 1 g. of wheat starch.
Special Credit
The original recipe from