The nice natural orangey yellow colour skin of Carrot Snow Skin Mooncake is made with carrot juice. The orangey yellow skin is filled with black colour paste filling, when the mooncake is cut, you will see a nice contrast black-yellow colour.
CHINESE VERSION: 胡萝卜冰皮月饼 (黑芝麻馅)
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Carrot Snow Skin Mooncake (Black Sesame Paste) | MyKitchen101en
Yields: 8 mooncakes (65 g each)
Ingredients for carrot snow skin: (Yields: 280 g)
- 40 g glutinous rice flour
- 35 g rice flour
- 15 g wheat starch
- 35 g icing sugar
- 145 g carrot milk*
- 30 g cooking oil
Other ingredient:
- 240 g black sesame paste (Please refer: Black Sesame Mung Bean Paste Filling for Mooncake)
Directions:
1 *Carrot milk: Blend together 50 g of carrot with 150 g of milk, extract 145 g of carrot milk.
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2 Combine all ingredients for carrot snow skin, mix until smooth. Sieve mixture into an oil coated heat resistant bowl. Put into steamer, steam over medium heat for 25 minutes.
3 Mix until smooth with spatula for about 3 minutes while still hot. Set aside for 10 minutes until slightly cooled, then wrap with cling wrap and chill for 30-35 minutes.
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4 Prepare hand-coating flour: Stir-fry 1 tablespoon of glutinous rice flour in dry pan over medium-low heat for 5 minutes, set aside to cool.
5 Divide black sesame paste into 8 portions (30 g each).
6 Divide carrot snow skin into 8 portions (35 g each).
7 Flatten snow skin into round shape, top with filling, then fully wrapped filling with snow skin. Lightly coat with hand-coating flour, then print the pattern with small mooncake mould (75-g size).
8 Chill the snow skin mooncakes for 1 hour before serving for a better texture. (Update: For storage, put snow skin mooncakes in airtight container and freeze, thaw in refrigerator before serving. I usually finish within 5-6 days. )
Carrot Snow Skin Mooncake (Black Sesame Paste)
The nice natural orangey yellow colour skin of Carrot Snow Skin Mooncake is made with carrot juice. The orangey yellow skin is filled with black colour paste filling, when the mooncake is cut, you will see a nice contrast black-yellow colour.
- mooncake mould (75-g size)
Ingredients for carrot snow skin: (Yields: 280 g)
- 40 g glutinous rice flour
- 35 g rice flour
- 15 g wheat starch
- 35 g icing sugar
- 145 g carrot milk*
- 30 g cooking oil
Other ingredient:
- 240 g black sesame paste (Please refer: Black Sesame Mung Bean Paste Filling for Mooncake)
*Carrot milk: Blend together 50 g of carrot with 150 g of milk, extract 145 g of carrot milk.
Combine all ingredients for carrot snow skin, mix until smooth. Sieve mixture into an oil coated heat resistant bowl. Put into steamer, steam over medium heat for 25 minutes.
Mix until smooth with spatula for about 3 minutes while still hot. Set aside for 10 minutes until slightly cooled, then wrap with cling wrap and chill for 30-35 minutes.
Prepare hand-coating flour: Stir-fry 1 tablespoon of glutinous rice flour in dry pan over medium-low heat for 5 minutes, set aside to cool.
Divide black sesame paste into 8 portions (30 g each).
Divide carrot snow skin into 8 portions (35 g each).
Flatten snow skin into round shape, top with filling, then fully wrapped filling with snow skin. Lightly coat with hand-coating flour, then print the pattern with small mooncake mould (75-g size).
- Chill the snow skin mooncakes for 1 hour before serving for a better texture.
For storage, put snow skin mooncakes in airtight container and freeze, thaw in refrigerator before serving. I usually finish within 5-6 days.
That looks delicious, AND they’re beautiful!! Thanks for sharing!!
Where can I buy the molder?
You can find it online, search for “mooncake mould”.
Such a quick and easy recipe