The Mid-Autumn festival is just around the corner. What makes the festival unique for me this year is that I can celebrate it with my own brand mooncakes.
The customized mooncake mould, engraved with my Chinese blog title, 簡易食譜 (means “easy recipes” in Chinese) was a hearty birthday gift from my loved ones in the family. I treasure it so much. With it, I made these green tea (matcha) snow skin mooncakes with custard filling.
The matcha powder was bought from Japan a few months ago when we traveled there. I adjusted all the amount of flours in order to show off its beautiful green colour. The deep and vibrant green colour goes so well with the bright yellowish filling. Do they look similar to those pandan snowskin mooncakes I made before? Although both kinds of snowskin mooncakes are in green and yellow, the texture and taste of both end products are totally different. Which one would you like most? I like both.
Green Tea (Matcha) Custard Snowskin Mooncakes Recipe
By Christine’s Recipes
Yield: 8 mooncakes (each 65 grams, mould sized 4.5cm x 4.5cm x 2.5cm)
Ingredients of snowskin:
- 40 gm glutinous rice flour
- 20 gm rice flour
- 8 gm wheat starch
- 12 gm plain flour
- 35 gm caster sugar
- 160 ml milk
- 35 ml condensed milk
- 30 ml vegetable oil (such as sunflower oil or canola oil)
- 1½ tsp matcha powder
- 3 Tbsp cooked glutinous rice flour, for coating
Ingredients of filling:
- 20 gm cake flour
- 20 gm custard powder
- 20 gm milk powder
- 55 gm caster sugar
- 30 gm whisked egg
- 30 ml condensed milk
- 80 gm coconut cream
- 45 gm butter, melted
|From Left to Right: Glutinous Rice Flour, Rice Flour, Wheat Starch.|
- To prepare the filling：Sieve all flours in a large mixing bowl. Add sugar. Stir in the whisked egg, condensed milk and coconut cream. Combine very well. Add butter. Transfer into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Let it cool down and chill in fridge for later use.
- To prepare the snowskin: Sieve all flours in a large mixing bowl. Add sugar and combine well. Mix milk with condensed milk well. Pour into the flour mixture. Stir in vegetable oil. Drain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down.
- Divide the filling into 8 portions, each in 32 grams. Roll each into a ball.
- Scrape out the snowskin dough. Knead in matcha powder evenly. Divide into 8 portions, each in 33 grams. With a rolling pin, roll each out into a disc.
- To ensemble mooncakes: Wrap the filling with the snowskin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. Store in an air-tight container covered with a kitchen paper. Chill in freezer overnight. Transfer the mooncakes into fridge for 2 hours before serving.
|How to prepare the custard filling.|
|How to prepare the snowskin dough.|
|How to ensemble mooncakes.|
- Cooked glutinous rice flour is available at Asain grocers. You can make it yourself though. Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.
- For steaming the snowskin and filling, if you can’t taste any raw flour, it’s done.
By kneading the matcha powder into cooked snowskin dough, you’ll get the best flavour and colour. Yet, it needs more patience to knead in evenly.
- You might wrap in a cooked salted egg yolk if you like. Salted egg yolks are available at Asian grocers. Or you make some in advance.
- The snowskin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.