As the Mid-Autumn Festival approaches, I would like to share a method for making snow skin mooncakes, adding a touch of sweetness by making them yourself.
The required ingredients are divided into two parts: the snow skin and the filling. The components of the snow skin include 150 grams of glutinous rice flour, 150 grams of sticky rice flour, 75 grams of wheat starch, and liquid ingredients—400 grams of milk, 75 grams of sugar, 50 grams of condensed milk, and 25 grams of vegetable oil. The filling can be selected from red bean paste, lotus seed paste, sesame, etc., and decorative materials include egg yolks and white sesame seeds.
The process of making it is briefly as follows: First, mix the ingredients for the snow skin, gradually adding vegetable oil and milk until a smooth batter is formed, then mix in the sugar and condensed milk. Next, steam the batter until cooked, then cool it down and knead it into a dough. Meanwhile, divide the filling into small portions for later use. When making mooncakes, take a small piece of snow skin, flatten it, and wrap the filling carefully into a ball shape. After that, place the wrapped mooncakes into a steamer to cook until done. To enhance the color and flavor, you can gently brush a layer of egg yolk mixture on the surface of the mooncakes and sprinkle with white sesame seeds.
Here are a few tips to keep in mind: ensure the dough is completely cooled before handling to avoid sticking; be sure to steam the mooncakes thoroughly before taking them out to prevent damage. If it’s your first time trying to make snow skin and find it challenging, ready-made snow skin flour is available in the market as a convenient option, which also allows you to add filling according to your personal taste. Finally, when brushing the egg yolk mixture on the mooncakes, please keep the motion gentle to achieve the desired appearance. The charm of snow skin mooncakes lies in their high customizability, so feel free to add your favorite ingredients.
