Snow skin (Mochi) mooncake is a non-baked mooncake eaten during Chinese Mid-Autumn Festival. The mooncake skin texture is quite similar with mochi; soft, chewy and milky. While Snow skin mooncakes can be filled with variety of things, this is a recipe for purple yam filling.
Snow skin mooncake should be kept refrigerated in airtight container and typically serve cold.
Chinese Version: 自制紫薯馅冰皮月饼
Purple Yam Mochi Mooncake (Snow Skin) | MyKitchen101en
Purple Yam Filling Ingredients: (Yield: 150g)
- 100 g purple yam
- 60 ml milk
- ⅛ tsp salt
- 35 g fine granulated sugar
- 10 g glutinous rice flour
- 10 g butter
Mochi (snow skin, 160g) ingredients:
- 90 ml milk
- 10 g cooking oil
- 25 g glutinous rice flour
- 20 g rice flour
- 10 g wheat starch
- 20 g powdered sugar (icing sugar, confectioners sugar)
63 g mooncake mould
Purple Yam Filling Instructions:
1 Cut purple yam into small cubes.
2 Steam for 10 minutes or until soft and tender through.
3 Mix in milk, salt and fine granulated sugar, add in glutinous rice flour, mix until well combined.
4 Add mashed purple yam to milk mixture, stir until smooth.
5 Sieve the mixture into non-stick pan.
6 Add in butter, cook over medium-low heat until thicken (about 4 minutes).
7 Set the filling aside to cool down completely, wrap with cling film.
Mochi (snow skin) Instructions:
1 Add in all Mochi ingredients, mix until smooth.
2 Lightly coat a steaming bowl with oil, then sieve the mixture into the bowl.
3 Steam over medium-high heat for 20 minutes.
4 Mix the cooked dough until smooth using chopsticks while still hot.
5 When the dough has slightly cooled down, wrap it with cling wrap and keep refrigerated for 20 minutes, or until fully cooled.
Assembling Purple Yam Mochi Mooncakes:
1 Preparing hand-coating flour (cooked glutinous rice flour, remove raw floury taste): Heat a small amount of glutinous rice flour over medium heat (700 W) in microwave for one minute, stir well, repeat the same process for 1-2 times, until there is no taste/smell of raw flour (you may also stir-fry it in dry pan).
2 Divide the dough and filling into 5 portions (dough: 30 g each, filling: 25 g each).
3 Flatten the dough with palms, top with filling, then fully wrapped filling with dough.
4 Shape the filled dough into ball, lightly coat with hand-coating flour (tap out the excess flour), then put into mooncake mould to create pattern on it.
5 Chill the mochi mooncakes for 1 hour before serving for a better texture.