Matcha Snow Skin Mooncakes (Print Version)
# Ingredients:
→ Snowskin Mooncake Dough
01 -
150 g sweetened white bean paste (shiro an)
02 -
50 g mochiko flour, sweet rice or glutinous rice flour
03 -
1 tsp matcha powder
04 -
57 g water
→ Mooncake Filling
05 -
6 pieces red bean neri yokan
# Instructions:
01 -
Cut red bean neri yokan into squares, using the mooncake mold as a guide so that the pieces will fit inside. Set aside.
02 -
In a sturdy microwaveable glass bowl, mix the sweetened white bean paste (shiro an) and sweet rice flour until well incorporated.
03 -
Add matcha powder and water, then whisk until smooth.
04 -
Microwave the mixture for 1 minute. Use a SOLID METAL spoon to stir the cooked mixture so that the cooked and uncooked parts are evenly mixed.
05 -
Microwave the mixture again for 1 minute. Stir again until all parts of the dough are mixed evenly.
06 -
Scrape the cooked mooncake dough onto a lightly greased baking pan.
07 -
Cut the snow skin dough into 6 pieces using scissors or plastic dough cutter.
08 -
Take each piece of the cut dough and wrap it around a prepared yokan filling piece.
09 -
Fit the filled pieces into a lightly greased mooncake mold and press into shape.
10 -
For the best shape, let the mooncakes cool in the freezer for 20-30 minutes and re-press them back into shape using the mooncake mold.
# Notes:
01 -
You can also use other mooncake fillings of choice like white bean paste.
02 -
Wooden spoons might break when stirring the cooked dough, so use metal spoons instead.
03 -
These mooncakes sometimes don't hold their original shape since they're made while the dough is still warm.