Mung Bean Snow Skin Mooncake Recipe

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  1.Cake powder (cooked glutinous rice flour) : Stir-fry over low heat until slightly yellow and no smell of cornstarch.(17 grams of mung bean filling is included)

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  2.Start making the crust:
  Mix glutinous rice flour, sticky rice flour, and clear noodles into a large bowl.

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  3.Put the milk, powdered sugar and vegetable oil into another large bowl and mix well.Until the sugar dissolves, pour it into a mixing bowl and mix well.

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  4. Sieve the mixed batter twice, let it rest for 30 minutes, and then cover it Heat-resistant plastic wrap, boil over high heat and steam for 25 minutes.

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  5. Stir the steamed pie crust evenly with chopsticks while it is hot, cool it down slightly and knead it into a smooth paste.Spread the dough thinly and refrigerate until completely cool before use.

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  6.Preparation of stuffing:
  Soak peeled mung beans for two hours in advance, then Add to pot and cook until blooming.(I used a rice cooker to cook mung beans on one cooking cycle, and it was just right)

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  7. Cooked Sieve the mung beans once.

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  8. After the non-stick pan is slightly heated, reduce to low heat, pour in the mung bean puree and stir After frying until fully heated, add butter and sugar and continue to stir-fry

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  9. Wait until the mung bean paste is cooked Stir-fry until dry and hard, add cooked glutinous rice flour and stir-fry evenly, then turn off the heat, spread thinly and let cool before use.

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  10. 50g mooncake mold, mooncake skin is divided into 20g portions, and mung bean filling is divided into 20g portions 30g portion, roll into small rounds.(It is best to wear disposable gloves at the beginning of this step to prevent stains)

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  11.Take a piece Pie crust, pressed into a thin pancake shape.

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  12.Put the fillings into the pie crust and wrap it up.I made sixteen snowskin mooncakes with this amount.

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  13. Spread cake powder on the inner wall of the mooncake mold, then tap the mold lightly to shake off the excess of cake powder.

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  14. Coat the wrapped mooncake balls with a thin layer of cooked glutinous rice flour.Put it into the mold and press it gently to form, then use a soft brush to brush off excess dry powder.

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  15.The finished product is best eaten after refrigeration overnight.Remember to put it in a box with a lid or cover it with plastic wrap to prevent moisture loss.