milk yellow ice skin mooncakes

How to Make Snow Skin Mooncakes with Custard Filling

Snow skin mooncakes with creamy custard filling are a delightful, no-bake treat perfect for Mid-Autumn Festival. Here’s a simple guide to crafting these delicate delights at home.

Ingredients:

For the skin: 100g glutinous rice flour, 50g rice flour, 30g sugar, 250ml coconut milk, 30g vegetable oil.

For the custard filling: 100g salted egg yolks (baked), 150g milk powder, 50g butter, 50g sugar, 100milk, 1tsp vanilla extract.

Steps:

1. Prepare the skin: Mix glutinous rice flour, rice flour, and sugar in a bowl. Gradually add coconut milk and oil, whisk until smooth. Strain the mixture, then steam for 25 mins. Cool slightly, knead into a soft dough.

2. Make the filling: Mash baked egg yolks. Combine milk powder, sugar, butter, and milk in a pan, cook over low heat until thick. Stir in yolks and vanilla, cool until firm enough to roll into small balls.

3. Assemble: Divide the dough into 15g portions and filling into 20g balls. Flatten a dough piece, wrap a filling ball, and seal. Press into a mooncake mold, then unmold carefully.

4. Chill: Refrigerate for at least 2 hours before serving to enhance texture.

These mooncakes are best enjoyed within 3 days. Store in an airtight container in the fridge for freshness.