These snow skin mooncakes are easy and fun to make. Usually these are white, but I flavored them with ube extract and rose syrup to give some color!
I made these mooncakes for the Mid-Autumn festival today. These mooncakes are filled with red bean paste and custard. Choose whatever filling you want!
Technically snow skin mooncakes are a no-bake treat, but I had raw glutinous rice flour. I didn't want to eat raw flour so I baked it in the oven (375 degrees F) for 30 - 40 minutes.
Every 15 minutes or so, I would mix the flour around so that the flour does not burn.
Check your package if it's cooked or not. Sometimes you can find the pre-cooked kind.
I had ordered a mooncake mold, but sadly they're not coming until the next few days. :( Instead, I had to use some flower molds that I use to make chocolate. They still worked well. If you don't have any molds you can just flatten it with your hand.
Because I didn't have the correct molds, mine were a little flat. I'll make these again sometime with the correct molds for sure!
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour 30 minutes| Serves: 6|
1 cup roasted glutinous rice flour
1 cup powdered sugar
2 tablespoons butter, cut into chunks
2 tablespoons cold water
Food coloring, I used ube and rose water instead
3/4 cup fillings of your choice
Whisk together your roasted glutinous rice flour and powdered sugar. Cut in your butter there are small clumps. Add in your water slowly knead to combine. If you want to color your mooncakes, divide your dough in half and add your coloring.
Take a small ball (1 1/2 tablespoons) and roll it out into a small circle. Add in 1-2 teaspoons of your filling and seal with the dough. Place your dough on a flat surface and press the lever down with your mold. Release and repeat with your dough. Serve right away or serve it cold (let it rest for 3 hours).
- The Bored Baker 👩🏽🍳
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