On the Mid-Autumn Festival on the 15th of August, eating mooncakes has become a long-standing traditional custom. With the changes of time, the fillings of mooncakes continue to innovate, introducing unique flavors such as leeks, chicken legs, and more. Among the many novel varieties, the pumpkin snowskin mooncake stands out, especially loved by the younger generation for its sweet taste that is hard to resist. Next, let’s share the steps of making pumpkin snowskin mooncakes.
The process begins with preparing a clean stainless steel plate, mixing and sifting various types of powders needed to ensure a smooth and impurity-free mixture. Then thoroughly stir these powders until they form a smooth paste without lumps, followed by letting it sit for about half an hour to allow the ingredients to fully integrate.
After the resting time, place the paste in a steam pot over boiling water, steam on high heat for 20 minutes until fully cooked. At this point, the surface of the paste will appear smooth and glossy. Use chopsticks to vigorously stir the paste to make it smooth. If you find that some parts are not fully mixed, let it cool down and then use gloves to assist in kneading until it becomes a smooth and elastic snowskin.
Next, divide the prepared snowskin and pumpkin paste according to the required weight. Generally, the recommended ratio of snowskin to filling is 1:1 to ensure both the texture and appearance, though you can also try a 4:6 ratio, but be careful not to make the skin too thin to prevent leaking. Here, we demonstrate making with 50 grams of snowskin paired with 50 grams of filling, using two sizes of mooncake molds, 63 grams, and 100 grams, to flexibly adjust the weight of each portion to ensure the finished product is both visually appealing and delicious. With practice, you can gauge the portions by feeling without the need to weigh each one precisely.
