Photograph of the finished Snow skin mooncake

China · Bánh trung thu vỏ dẻo lạnh

Snow skin mooncake

1 hr 40 min Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 14.1 oz
  • Photograph of Rice flour Rice flour 7.1 oz
  • Photograph of Tapioca starch Tapioca starch 5.6 oz
  • Photograph of Fresh milk Fresh milk 4 ¼ cups
  • Photograph of Powdered sugar Powdered sugar 11.3 oz
  • Photograph of Red bean Red bean 1.6 lb
  • Photograph of Roasted glutinous rice flour Roasted glutinous rice flour 8.5 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Matcha green tea powder Matcha green tea powder 0.8 oz
  • Photograph of Beetroot Beetroot 4.2 oz

Method

  1. 1 Mix glutinous rice flour with rice flour, tapioca flour, milk, powdered sugar, and oil, then strain through a sieve.
  2. 2 Steam the mixture for 25 minutes, then knead the hot dough with a rolling pin for 10 minutes until it is smooth and elastic.
  3. 3 Kneading while hot is essential; if you wait until it cools down before kneading, the dough will be lumpy and crack when pressed into a mold.
  4. 4 Divide the mixture into blocks, then dye them with matcha and beetroot juice to create different colors, and refrigerate for 2 hours.
  5. 5 The hands and face are coated with roasted glutinous rice flour; raw flour is not used because it has a bitter taste when eaten.
  6. 6 Wrap the red bean filling inside, press into a mold, and refrigerate for 2 hours. This cake is best eaten cold, not baked.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: Place the bowl of mixture on a rack, steam under low pressure for 12 minutes, then release pressure naturally for 5 minutes and immediately knead the hot dough for 10 minutes. The coloring, filling, and cooling steps from steps 4 to 6 remain unchanged.

Start cooking