Coconut ice skin mooncake
By LiaKlocko
When I first became interested in delicious food last year, I made ice-skin mooncakes. This year, I changed the recipe, which makes it more beautiful and delicious.
Recipe Recommendations
- coconut powder 30 grams
- sticky rice flour 40 grams
- glutinous rice flour 100 grams
- corn starch 40 grams
- water 180 grams
- oil 20 grams
- bean paste appropriate amount
- sugar 40 grams
- sweetening
- other
- half an hour
- ordinary
Steps for Coconut ice skin mooncake
1
40 grams of sticky rice flour, 100 grams of glutinous rice flour, 180 grams of water, 40 grams of sugar and 40 grams of corn starch, and a small amount of cooked glutinous rice flour is prepared as hand flour.
2
30 grams of coconut powder.
3
20 grams of oil.
4
All the powders are cooked in the microwave at high heat for 2-3 minutes. I do it minute by minute, taking out the middle and stirring. (You can also add all the ingredients together and steam them.)
5
Bring water to a boil, add coconut powder and rinse to make coconut juice, add sugar, and let cool. Coconut powder is sweet, so add less when adding sugar.
6
Pour the oil into the powder, stir well, rub it to disperse, add the coconut juice and stir into a ball to form an ice skin. Don't add coconut juice all at once, add it slowly in several times.
7
Divide the ice skin into small doses.
8
Divide the ice skin into small doses, roll it into round and thin skins, wrap it in the bean paste, roll it up, and wrap all the mooncakes separately.
9
Touch a layer of cooked glutinous rice flour with the mold, and press the wrapped mooncakes into the flowers in turn.