matcha ice skin mooncakes

Matcha Snow Skin Mooncakes: A Simple Recipe Guide

Matcha snow skin mooncakes, a modern twist on the traditional Chinese pastry, offer a refreshing, melt-in-your-mouth experience. Here’s a step-by-step guide to making them at home.

Ingredients: For the skin, you’ll need 100g glutinous rice flour, 30g rice flour, 50g sugar, 250ml coconut milk, and 2 tablespoons matcha powder. For the filling, 200g white bean paste mixed with 1 tablespoon matcha powder works perfectly.

Steps:

1. Prepare the skin: Mix glutinous rice flour, rice flour, and sugar in a bowl. Gradually add coconut milk and matcha powder, stirring until smooth. Strain the mixture to remove lumps.

2. Cook the skin: Pour the mixture into a steamed tray and steam for 20-25 minutes over medium heat. Let it cool slightly until thickened.

3. Make the filling: Knead the white bean paste with matcha powder until well combined and divide into small balls (about 20g each).

4. Assemble: Lightly oil your hands. Take a portion of the skin (about 30g), flatten it, and wrap a filling ball inside. Roll it into a ball and press into a mooncake mold.

5. Chill: Refrigerate for at least 1 hour before serving to enhance the texture.

These vibrant, tea-flavored treats are best enjoyed chilled and make a delightful, healthier alternative to baked mooncakes. Experiment with fillings like red bean or lotus seed for variety!