Snowy Moon Cake 2015

This year I used Junsome's recipe for the dough. Compare to my recipe last year, this dough is softer.

Ingredients:

Glutinous rice flour (糯米粉) - 135g
Rice flour (粘米粉)- 105g
Wheat starch (小麦澄粉) - 60g
Milk - 555g
Corn oil - 54g
Powdered sugar - 150g
For filling
 - Green bean, red bean, lotus seed, purple yam, chocolate, strawberry, green tea, pumpkin
 - Or other creative choices
For handling
- Some cooked glutinois rice flour
Optional
 - Green tea power to make green tea flavored skin - 2 TBSP
 - Coco powder to make chocolate flavored skin
 - Food color to make different color skin
Also need 50g moon cake mold.

      

Steps:

1. Mix all ingredients in a microwaveable bowl and let it sit for 30 minutes.

2. Cook mixture in microwave for 5 minutes or until it is cooked. Take the bowl out to stir the mixture during the period if needed. This can also be done with steamer. Cover the bowl when you steam.

3. Knead the dough thoroughly until smooth. Add green tea powder or other optional color and knead until the color is consistent.

4. Use kitchen scale to weight fillings and round them balls; weigh skin dough and round them to balls. For a 50g moon cake mold, the proportion of filling vs. skin is about 1:1. So you can do 25:25 or 30g:20g if you want less skin.
5. Flatten a skin ball gently on your palm, put in a filling ball.
6. Wrap the filling with the skin. Use one hand to hold the rim of the skin, and another hand to push the filling down gently. Rotate the ball until the filling is fully wrapped.
7. Coat the moon cake ball with cooked glutinous rice flour so that it will not stick to the mold.
7. Place the ball on a smooth surface, prefer glass; place the moon cake mold over the ball; push down the plunger hard to get the moon cake in shape.

8. Put moon cake in sealed container, and chill the moon cake in refrigerator overnight.

Getting colorful