Snow skin Matcha 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.
Are you ready for a homemade Matcha mooncake with Snow-skin?
These delicious treats are made with Matcha powder, which gives them an earthy flavor that pairs perfectly with the sweetness of the filling.
CHINESE VERSION: 抹茶冰皮月饼
Matcha Snow Skin Mooncake (Japanese Green Tea Snow Skin)| 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
- ½ 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)
Other ingredient:
- 200 g Matcha Mung Bean Paste (Please refer: Matcha Mung Bean Paste Filling for Mooncake)
How to make Matcha mooncake with snow skin:
1 Mix together glutinous rice flour, rice flour, wheat starch, matcha powder, and icing sugar. Add in milk, and mix until smooth. Add in cooking oil, and 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 the steamer, and steam over medium heat for 25 minutes.
3 Mix until smooth with a spatula while still hot. Set aside until slightly cooled, then wrap with cling wrap and chill for 30 minutes.