Red Bean Snow Skin Mooncake | Cute Bunny Mooncake
Soft and chewy snow skin mooncake with a smooth and sweet red bean paste filling
Red Bean Paste Snow Skin Mooncake Recipe | Mid Autumn Festival Pastry
Let’s make snowskin mooncakes again. I made a snow skin mooncake before but this time we will make a more detailed video for red bean snow skin mooncakes.
If you’re new to snowskin mooncakes. Snow Skin Mooncakes are a modern twist on the traditional Chinese mooncakes. Unlike the traditional baked version, these mooncakes have a soft, delicate, and slightly chewy outer layer, resembling the texture of snow. The snowy outer layer is made from glutinous rice flour, giving it that soft and chewy texture.
From classic flavors like lotus seed paste and red bean paste to more adventurous options like durian, green tea, or even pandan, there is a Snow Skin Mooncake for everyone.
Today we will make one of the popular flavors. Red bean paste snow skin mooncakes! We will be using a cute bunny mold, but feel free to use your own favorite mold.
Scroll down to check out the ingredients needed for the Red Bean Snow Skin Mooncake Recipe with step by step instructions!
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Red Bean Snow SKin Mooncake
Red Bean SNow Skin Mooncake Ingredients
✿ 45 Grams Glutinous Rice Flour
✿ 35 Grams Rice flour
✿ 20 Grams Wheat Starch
✿ 30 Grams Sugar
✿ 1 Tablespoon Condensed Milk
✿ 185 Milliliters Milk
✿ 18 Grams Oil
✿ Red Bean Paste
Red Bean Snow Skin Mooncake INSTRUCTIONS | Click here for the recipe video
Make Dough
Steam 20 - 25 Min.
Measure Ingredients
Measure Skin And Filling.
Shape
Use Mooncake Mold
Refrigerate
Refrigerate 1 Hour.
In a bowl add milk and sugar. Whisk to combine. Add condensed milk and oil and whisk again. In another bowl add all the dry ingredients. Pour in the liquid and whisk until clump free. Strain the mixture into a steamer safe bowl.
Bring a pot of water to boil. Carefully place the bowl inside. Steam on high heat for 20 - 25 Min.
Mix in the oil using a spatula. When cold enough to handle
knead with your hands until a stretchy and soft dough form.
Wrap dough in plastic film. Refrigerate for 1 hour.
Let's prepare the filling while the dough is resting. I am using my homemade red bean paste. My mooncake mold is 50 grams. I will be using 30 grams of filling and 20 grams of skin. Measure out the ingredients.
Let's use a cute bunny mooncake mold!
Flatten mooncake skin. Wrap skin around the filling. Dust with cornstarch. Roll and shape to fit the mooncake mold. Place in mooncake mold and gently press.
Optional: decorate the bunny. I used black sesame seeds for the eyes and food coloring powder for the cheeks.
Refrigerate 1 hour before consuming. Happy Mid-Autumn Festival!
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ Use gloves when kneading the mooncake skin. Or else it will be really sticky.
✿ You can make all the ingredients ahead and make it the next day. (◕‿◕✿)
✿ Store in the fridge in an airtight container for 1 week or freeze the snow skin mooncake for up to 3 months.
✿ When ready to consume take out of the fridge/freezer and let it come to room temperature to soften.
✿ Click here to learn how to make your homemade red bean paste.
Did you make this recipe?
If you made this recipe make a picture and hastag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
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