When it comes to the Mid-Autumn Festival, the image of tempting golden mooncakes naturally comes to mind, making people crave them. The richness of Chinese culture is vividly reflected in the diversity of mooncakes, ranging from lotus seed paste, five nuts, to fruits, red bean paste, and even salted egg yolk. Cantonese-style mooncakes are known for their thin crust, generous filling, and exquisite patterns; while Suzhou-style mooncakes stand out with their flaky crust and a variety of flavors – sweet, savory, baked, and pan-fried, each with its unique craftsmanship. In addition, there are also styles like Beijing-style, Yunnan-style, making the world of mooncakes diverse and full of creativity. Just then, the snowskin mooncake caught my attention with its unique charm. It seems to be dressed in a pure white fairy gown, with a skin-like elastic exterior that feels like it could break with a gentle touch. The smooth and tender texture is unforgettable, never becoming cloying even with multiple servings, and its convenient preparation without the need for an oven adds to its appeal.
Making mooncakes at home is actually not complicated, requiring just a few simple steps: first, divide the dough into ten equal parts and wrap them with a colorful mix of fruits after flattening them. Then, use a mooncake mold to give these small dough balls various exquisite shapes. Subsequently, steam the shaped mooncakes in a steamer for 20 minutes, let them sit covered for 10 minutes, and the delicious treats are ready to be enjoyed. For freshness, it is best to store the completed mooncakes in the freezer.
It is worth noting that although homemade sago mooncakes are delicious, it is recommended to consume them within three days to ensure the best flavor. The ingredients for making sago mooncakes are very simple: 100 grams of sago, 60 grams of corn starch, and 10 grams of fine sugar. The specific process involves soaking the sago in warm water for 20 minutes, then adding corn starch and fine sugar, thoroughly mixing and kneading it into a dough. For a transparent visual effect, you can try using tapioca starch entirely as a substitute.
