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mochi/snow skin mooncakes

Mochi/Snow skin Mooncakes

Get your mooncakes done in 30 minutes! Easy method
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Equipment

  • Moon cake mold

Ingredients
  

Snow Skin

  • 600 g Icing Sugar
  • 225 g Cooked rice or glutinuous rice flour
  • 120 g Lard
  • 240 ml boiled water or any kind of juice (lightly boiled) for colour and taste

Optional

  • A few drops Colouring or flavours if desired

Filings

  • 1.4 kg Lotus Paste any flavour (matcha, white, yellow, black sesame, charcoal)
  • 200 g Tasted Nuts or seeds (melon seeds, sunflower, cashew, macadamia, almonds, hazelnut) Whatever you like or can find that gives a crunch

Salted Egg Yolk Ingredients

  • Salted Egg Yolks As many as you like, for every egg yolk used, deduct 15g of lotus paste
  • 5 tbsp Chinese Rice Wine
  • 5 tbsp Cooking Oil

Instructions
 

Cook Egg Yolks

  • Combine egg yolks, rice wine and oil.
  • Steam at 100C for 20 minutes (not longer or it will turn dry). Remove from heat and set aside.

Making Snow Skin

  • Sift the rice flour and the icing sugar and place them in a large mixing bowl.
  • Make a well in the middle of the flour and add in the lard, water and the flavouring and mix well.
  • Let the dough set for about 20 minutes.

Make moon cakes!

  • Depends on how big your mold is, the plastic ones will tell you how many grams of dough they can take, e.g. 80g. If the mold is for 80g of paste, divide the dough to 30g each.
  • If marbling, use up to 10g of for vein color, and 20g for main color.
  • Divide the lotus paste to 50g each. If you are using salted egg yolks, remove 15g for each egg yolk you use.
  • Make sure to cover the unshaped mooncake lightly with flour so that the mold does not get stuck to the mooncake.
  • Make into mooncakes by pressing into the mooncake moulds.