Snowskin mooncake

Overview

The Mid-Autumn Festival is coming soon. Practice in advance and make the simplest snow-skin mooncakes.

Have all materials ready. Stir all the ingredients except the red bean paste together evenly and let it sit for half an hour.
While waiting for the process to finish, fry a small amount of glutinous rice flour in a non-stick pan over low heat to make sticky flour and for demoulding.
Put an appropriate amount of cooked glutinous rice flour into the mold and pour out the excess.
Let it sit for half an hour, cover it with plastic wrap and steam it in a steamer for 20 minutes. Take it out.
Stir evenly while hot. Pay attention to prevent scalding!
When it is dry and no longer hot to the touch, simply knead it into pieces. If your hands are sticky, just stick a small amount of cooked glutinous rice flour with your hands.
Divide into small pieces according to quantity.
The filling is made when steaming the ice cream. The red bean paste I used added whole red beans that I cooked myself.
Wrap the filling into the pie crust, put it into the mold and press it, then flip it upside down and it’s ready!

$Snowskin mooncake step 9$
The freshly made ones are relatively glutinous and soft, and they will deform if you apply too much force. Put it in a crisper and keep it fresh in the refrigerator overnight for even more deliciousness.