Snow Moon Cake
Served cold, snow skin mooncakes are a non-baked mooncake originating from Hong Kong. The outer skin is made from a rice mixture that resembles mochi with a sweet filling inside (most commonly red bean or black sesame though there are many flavours you can create).
Makes 8 small cakes
25g glutinous rice flour
20g rice flour
5g sweetener of choice
1 Tbs sunflower oil
3/4 cup coconut milk
160g sweet filing of choice (can be store bought or home made eg. sugar free red bean paste)
natural colouring (optional)
Moon cake mold or cookie stamp
In a heat resistant bowl, mix together dry ingredients. Add oil and coconut milk. Stir and mix until smooth (ensure there are no lumps).
Fill a steamer pot with enough water to steam your mixture. Place the bowl of mixture into a steamer pot and steam for 20 minutes. Once your skin dough is cooked the dough should appear set with no runny liquid.
Remove the bowl from the steamer and using a spoon, transfer the cooked dough into a new container. It will appear very sticky. Ensure the container is covered and place in the freezer for 1 hour or until completely cool.
Meanwhile, you can prepare your filling. We used a red bean filling (there are many variations such as black sesame paste, seed butter, dates - you can use anything filling that you can roll into a ball / keeps its shape. Place the filling in the fridge to let it solidify, then divide the filling into 8 (approx 20g each) and roll into balls. Keep them refrigerated until ready for use.
Take the dough pastry from the freezer and knead the chilled dough, dusting it with some rice flour to prevent it from sticking to your hand too much. Portion the dough to weigh approx 24g each, and use a rolling pin or your palm to flatten the piece so that it is approx 4mm thick, dusting with more flour if necessary.
Take your filling balls from the fridge and wrap the snow skin dough around each ball, enclosing it and pinching the pastry gently so that no filling is shown. Using a moon cake mold or cookie stamp shape press down to shape your cakes.
Enjoy! Keep your snow moon cakes in the fridge. Best served within 2 days (as the skin becomes dry if kept longer).