Description
These elegant snow skin mooncakes feature a delicate, soft, and chewy outer layer made with coconut milk, offering a subtle sweetness and fragrant aroma. Encased within is a rich, smooth black sesame paste, providing a deep, nutty flavor that beautifully complements the tender skin. Unlike traditional baked mooncakes, these are steamed, resulting in a refreshing, non-baked dessert best enjoyed chilled.
Ingredients
- *For the Black Sesame Filling:*
- 1 cup (150g) black sesame seeds
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) water (or plant-based milk)
- *For the Snow Skin Dough:*
- 1/2 cup (60g) glutinous rice flour
- 1/4 cup (30g) rice flour
- 2 tablespoons (15g) wheat starch
- 1/4 cup (50g) granulated sugar
- 1 cup (240ml) coconut milk
- 1/2 cup (120ml) water
- 2 tablespoons (30ml) vegetable oil
- Extra glutinous rice flour for dusting
Instructions
- **Prepare the Black Sesame Filling:** Toast black sesame seeds in a dry pan over medium heat for 3-5 minutes until fragrant. Let cool completely.
- Blend the toasted sesame seeds with sugar, oil, and water until a smooth paste forms. If the mixture is too thick, add a tiny bit more water or plant-based milk.
- Transfer the paste to a non-stick pan and cook over low heat, stirring constantly, for 5-7 minutes until it thickens and pulls away from the sides of the pan. Let cool completely, then divide into 15-20 gram portions and roll into smooth balls.
- **Prepare the Snow Skin Dough:** In a heatproof bowl, whisk together glutinous rice flour, rice flour, wheat starch, and sugar until well combined.
- Gradually whisk in coconut milk, water, and vegetable oil until the mixture is smooth and free of lumps.
- Cover the bowl with plastic wrap or a plate and steam over high heat for 20-25 minutes, or until the dough is translucent and cooked through. Stir the dough every 5-7 minutes during steaming to ensure even cooking.
- Carefully remove the bowl from the steamer. While still warm, knead the dough with a spatula or a gloved hand for a few minutes until it becomes smooth and elastic. Allow it to cool completely to room temperature.
- **Assemble the Mooncakes:** Lightly dust your work surface, hands, and mooncake mold with extra glutinous rice flour (preferably cooked by toasting it lightly in a dry pan).
- Take a portion of the cooled snow skin dough (about 25-30 grams) and flatten it into a thin disc. Place a black sesame filling ball in the center.
- Carefully wrap the dough around the filling, pinching the edges to seal completely. Roll the filled dough into a smooth ball.
- Place the filled ball into your mooncake mold and press down firmly to create the desired pattern. Gently release the mooncake from the mold.
- Repeat with the remaining dough and filling until all mooncakes are formed.
- Chill the finished snow skin mooncakes in an airtight container in the refrigerator for at least 2 hours before serving.
Notes
Dust your mooncake mold and hands generously with cooked glutinous rice flour to prevent sticking.
For the best texture and flavor, chill the mooncakes for at least 2 hours before serving.
Store snow skin mooncakes in an airtight container in the refrigerator for up to 3 days.
You can vary the filling with other options like red bean paste or lotus seed paste.
Ensure the snow skin dough is fully cooled before handling for easier molding and a better final texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280 per mooncake (estimate)
- Fat: 12g per mooncake (estimate)
- Carbohydrates: 40g per mooncake (estimate)
- Protein: 5g per mooncake (estimate)