Honeydew Melon Snow Skin Mooncake

Overview

This snowskin mooncake has a fruity filling. Since cantaloupe is not easy to boil into dough, and I don’t want to use thickeners, I thought of using sago to thicken it. The effect is achieved, and the sweet jam contains smooth and tender sago, and the taste is also very good. It’s an innovative filling, haha, that’s how foodies are, they can’t help but show off when they make something fresh and delicious.

Tags

• baking
• mid-autumn festival
• autumn recipes
• chengmian
• condensed milk
• glutinous rice flour
• rice flour
• rock sugar
• sago
• sugar
• sunflower oil
• cantaloupe
• milk

Ingredients

Steps

1. 1 Peel and seed the cantaloupe, cut into pieces, and marinate with rock sugar

   

2. 2 After marinating for about 1 hour, the rock sugar will completely melt

   

3. 3 Cook over medium-low heat until it becomes jam.

   

4. 4 Boil the sago in water for 5 minutes, then soak for about 10 minutes, so that half of the sago is white and half is transparent

   

5. 5 Take out the sago and filter out the water

   

6. 6 Then put the sago and jam together

   

7. 7 Stir evenly and set aside to allow the sago to continue absorbing the moisture from the jam until the sago becomes completely transparent, then refrigerate for later use.

   

8. 8 Put all the ingredients for ice skin into the container

   

9. 9 Stir evenly, steam over high heat for 20 minutes

   

10. 10 After steaming, stir immediately until smooth and let cool.

    

11. 11 Take a cool piece of ice cream, flatten it, and wrap it with the refrigerated fillings

    

12. 12 Wrap it tightly and then put it into the mold

    

13. 13 Just remove the mold

    

14. 14 The filling inside is crystal clear, and the sweet taste of honeydew melon is very rich.