The process of making matcha red bean ice skin mooncakes is both exquisite and enjoyable. Start by gently sprinkling some flour on your hands to ensure that it doesn’t stick during the preparation. Also, lightly sprinkle flour inside the mooncake mold, then shake it evenly and tap off the excess flour, being careful not to use too much as it may affect the taste.
Next, wrap the delicate red bean paste filling in the tender green ice skin and carefully roll it into a ball. Then, gently place this tempting sphere into the prepared mold, applying even pressure, and a beautifully patterned, colorful ice skin mooncake will be born.
The choice and understanding of flour ingredients are also key to successful making. Glutinous rice flour, usually derived from the meticulous process of soaking, grinding, filtering, and air-drying glutinous rice, can be conveniently purchased at supermarkets. Its strong water absorption and unique stickiness make the creation of traditional delicacies like tangyuan and yuanxiao possible.
As for non-glutinous rice flour, made from grinding ordinary rice and also known as rice flour, it may not be as common in northern regions as glutinous rice flour, but it is an essential component for making specialty snacks like radish cake, with plenty of options available on online shopping platforms.
Cornstarch, also known as wheat starch, is a gluten-free flour obtained by separating gluten from flour and is commonly used to make translucent delicacies such as shrimp dumplings and rice cakes. In large supermarkets, cornstarch is usually a regular presence on the shelves, waiting to add a touch of delicacy and transparency to various snacks.
Through the above steps and analysis of ingredients, one not only learns the techniques for making matcha red bean ice skin mooncakes but also gains a deeper understanding of the unique properties and uses of several common types of flour, laying a solid foundation for future baking adventures.
