Snow skin mooncake has a soft and slightly chewy texture which is quite similar to mochi, it is best served chilled. This Matcha rich snow skin mooncake is a must-try recipe for Matcha lovers.
CHINESE VERSION: 抹茶冰皮月饼
Matcha (Japanese Green Tea) Snow Skin Mooncake | MyKitchen101en
Yields: 10 mini mooncakes (47 g each)
Ingredients for Matcha snow skin: (Yields: 270 g)
- 40 g glutinous rice flour
- 35 g rice flour
- 15 g wheat starch
- 1/2 tsp matcha powder (Japanese green tea powder)
- 40 g icing sugar
- 145 g milk
- 15 g cooking oil* (Update: You may increase the amount of cooking oil to 30 g)
- 200 g Matcha Mung Bean Paste (Please refer: Matcha Mung Bean Paste Filling for Mooncake)
1 Mix together glutinous rice flour, rice flour, wheat starch, matcha powder and icing sugar. Add in milk, mix until smooth. Add in cooking oil, mix until combined. Sieve mixture into an oil coated heat resistant bowl. (Reminder: You may increase the amount of cooking oil to 30 g, the hardening of snow skin will be slower if it is oilier.)
2 Put into steamer, steam over medium heat for 25 minutes.
3 Mix until smooth with spatula while still hot. Set aside until slightly cooled, then wrap with cling wrap and chill for 30 minutes.
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 Matcha Mung Bean Paste into 10 portions (20 g each).
6 Divide Matcha snow skin into 10 portions (27 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 (60-g size).
8 Chill the snow skin mooncakes for 1 hour before serving for a better texture. (Reminder: Put snow skin mooncakes in airtight container and keep refrigerated, consume within 3 days. Homemade snow skin mooncake has no additives, when chilled longer, the snow skin will start to harden.)