As a traditional Chinese delicacy for the Mid-Autumn Festival, the ice skin mooncake stands out by abandoning the traditional golden syrup crust of mooncakes and instead using glutinous rice as part of the ingredients, creating its unique appearance – a snow-white crust. These mooncakes need to be refrigerated, saving the baking process, making the production process simple and energy-efficient. The delicate and smooth texture, slightly elastic ice skin provides a refreshing enjoyment, while the pure white color is visually pleasing.
The ingredients for making ice skin mooncakes include 70g of glutinous rice flour, 90g of sticky rice flour, and 40g of wheat flour, thoroughly mixed. Additionally, prepare 370g of milk, two tablespoons of sugar, and two tablespoons of vegetable oil, mix them evenly, slowly pour into the flour mixture and continue stirring until fully integrated, filter twice to ensure smoothness, then let it rest covered, steam over high heat for 20 minutes.
Meanwhile, mash the cooked purple sweet potatoes into a paste, add a tablespoon of honey and three tablespoons of milk, mix well, roll into small balls. After the steamed batter cools naturally, take an appropriate amount to wrap around the purple sweet potato filling, shape with a mold, and each mooncake is formed. Finally, place the formed ice skin mooncakes in the refrigerator to chill, enhancing the taste when served.
In terms of ingredient selection, the addition of sticky rice flour is to balance the excessive stickiness brought by glutinous rice flour, ensuring a moderate texture of the ice skin. Wheat starch, also known as pure starch, is crucial for enhancing the transparency and toughness of the ice skin mooncake, an indispensable ingredient for making ice skin mooncakes, recommended for use. If it is difficult to obtain, cornstarch can be used as an alternative but may affect the final texture of the product.
