Oily, greasy and high-calorie mooncakes are so last season! Have a go at our very own snow skin mooncake. This exclusive festive delight tingles your taste buds with all of nature’s greatness – black sesame, mung beans and red dates!
Ingredients
Snowskin
200 g Glutinous rice flour, stir-fried and cooled
50 g Powdered sugar
30 g Unsalted butter, cut in small cubes
105 g Earl grey tea
Black sesame filling
100 g Toasted black sesame, blended finely
50 g Split mung beans, soaked for 4hrs
12 Medjool dates, pitted and finely diced
1/4 tsp Salt
1 1/2 tbsp Glutinous rice flour
100 g Water
Equipments needed
Mini mooncake kit
Hardworking hands
Directions
Black Sesame Filling
1Steam mung beans until soft
2In a mixing bowl, combine salt, glutinous rice flour and water together. Mix well
3Blend hot mung beans and add it into the flour mixture
4Combine and mix well
5Add black sesame and continue to blend everything until paste is formed
6Cook black sesame paste together with diced medjool dates over medium heat until smooth paste is formed
7Set aside to cool before use
Snowskin and Moulding
1In a mixing bowl, add glutinous rice flour and powdered sugar. Mix well
2Press butter into the flour mixture with your hands until well combined
3Add earl grey tea and knead the dough for 5 minutes until it is well combined
4Sprinkle some flour onto your hands, pinch 15g of dough and flatten it out with your palms
5Roll 12g of black sesame filling and place it in the middle of the flattened skin
6Wrap the edges up and roll into a ball
7Using the mini mooncake kit , dust the insides with excess flour and add the ball into the mould
8Press the lever firmly and invert to release the formed mooncake
9Repeat steps 4 to 8 for more mooncake
10Refrigerate to store or serve with flower tea!
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