Matcha Snow Skin Mooncake with Red Bean Paste
NICOLEYONG93
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NIKO NEKO
As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.
"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."
Nicole / @nicoleyong93
Instagram: nicoleyong93
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RECIPE
Matcha Snow Skin Mooncake with Red Bean Paste
by @nicoleyong93
Ingredients
50 g Glutinous Rice Flour
40 g Rice Flour
20 g Wheat Starch
185 g Almond Milk
30 g Caster Sugar
20 g Vegetable Oil
1 1/2 tsp YURI / Matcha powder
280 g Fine Red Bean Paste
Extra Cooked Glutinous Rice Flour for Dusting
Tool:
50 g Mooncake Press Mould
Method To Assemble
- Divide the fine red bean paste into 12 pieces, around 23g - 24g each and roll them into a ball. Chill in the fridge.
- In a bowl, sift in glutinous rice flour, rice flour, wheat starch, sugar and mix well with almond milk.
- Add in vegetable oil and mix well.
- Cover the mixture with a plate and steam over medium high heat for 20 - 25 min.
- Let it chill for 5 min. Using a spoon, mix until incorporated. Then wearing gloves, knead the dough until smooth and shiny surface. (*caution hot dough!)
- Cover the dough with cling wrap and chill in the fridge for 30 min.
- Divide the dough into 4 portions, 85g each.
- Add in 1/2 tsp YURI / Matcha powder each for 3 doughs and mix well. 1 dough will remain as white.
- Divide the doughs evenly into 12 pieces, around 25g each. Green and white dough can mix together to create mixed colour skin. Roll them into a ball.
- Flatten the dough ball into flat round shape, the edges should be a bit thinner than the centre. Put the red bean paste ball in the middle of the flattened dough and wrap tightly.
- Roll the cake ball over some dusted flour then put it into the mould. Press the mould handle firmly against a flat surface.
- Leave up the mould and press the handle again to remove the mooncake from the mould.
- Continue with the remaining dough and filling. After shaping, store the mooncakes in an airtight container and chill in the fridge for about 2 hours before serving.
