mung bean sand and ice skin mooncakes

How to Make Mung Bean Snow Skin Mooncakes

Snow skin mooncakes with mung bean filling are a refreshing, no-bake treat perfect for warm weather. Here’s a simple guide to crafting these delicate delights at home.

### Ingredients

For the snow skin: 150g glutinous rice flour, 50g rice flour, 50g sugar, 250ml coconut milk (or fresh milk), 30g vegetable oil, and a pinch of salt.

For the mung bean filling: 200g dried mung beans, 80g sugar, 2 tbsp vegetable oil, and a dash of vanilla extract.

### Steps

1. Prepare the filling: Soak mung beans for 4 hours, then steam until soft. Mash into a paste, cook with sugar and oil over low heat until thick. Add vanilla, let cool, and roll into 20g balls.

2. Make the snow skin: Mix flours, sugar, and salt. Gradually add coconut milk and oil, knead into a smooth dough. Rest for 30 minutes.

3. Shape the mooncakes: Divide dough into 30g portions. Flatten each, wrap a mung bean ball, and seal. Press into a mooncake mold, then unmold carefully.

### Tips

Chill before serving for a firmer texture. Dust with glutinous rice flour to prevent sticking. Customize by adding matcha powder to the dough or salted egg yolks to the filling!

Enjoy these sweet, chewy treats with loved ones!