Matcha Snow Skin Bunny Mooncake
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 Bunny Mooncake
by @nicoleyong93
Serving: 12 pieces
Preparation time: 1hr 5min
Cooking time: 40min
Total time: 1hr 45min
Ingredients
For the Snow-Skin
50g White sugar
180g Milk
20g Oil
40g Glutinous rice flour*
40g Rice flour
30g Wheat starch
A pinch of YURI / Matcha powder
For the Matcha Filling
2 large eggs
40g White sugar
45g Milk
35g Whipping cream
38g Cake flour
18g Corn starch
15g YURI / Matcha powder
30g Butter
*Add more glutinous rice flour for dusting
Method To Assemble
Preparation for the snow skin
- To prepare the snow skin, combine milk, sugar, and oil. Mix until sugar is dissolved.
- Add in glutinous rice flour, rice flour, wheat starch and mix until fully incorporated.
- Sieve the mixture into a bowl with cling wrap and poke 8 holes with a toothpick. Steam for 20min over high heat.
- Remove dough from heat and cling wrap. there will be a layer of oil on the surface , mix well while it's hot with a spatula.
- Wait till dough is slightly cooled. With a pair of gloves, knead the dough on a silicone baking mat or cling wrapped surface until smooth, shiny and elastic.
- Remove a small part of the dough and add in a pinch of YURI / Matcha powder. Knead until the dough colour becomes even.
- Wrap each of the dough with cling wrap tightly and keep them in the fridge for 1 hour.
Preparation for the Matcha filling
- Combine 2 eggs and white sugar, mix until sugar is dissolved. Add milk and whipping cream, mix well.
- Add in cake flour, corn starch and YURI / Matcha powder. Mix until smooth and no trace of the powder is left.
- Sieve the batter into a pot and add in butter.
- Cook over low heat and stir vigorously until it thickens and forms into a dough. remove the filling from the heat and let cool.
- Divide the filling into 12 equal pieces and roll them into balls. cover in cling wrap and set aside.
Final assemble
- Divide the snow skin dough into 12 equal pieces. Roll them into balls. Cover them with cling wrap when not using to prevent the snow skin from becoming dry.
- Divide the small Matcha dough into 12 equal pieces. Roll them into balls and cover in cling wrap.
- Place one snow skin dough on your palm and gently flatten it. Press the center of the dough gently, creating a dent. Place the small Matcha dough into the dent and flatten until the surface is even.
- Place the Matcha filling paste ball in the middle of the flattened dough and wrap tightly.
- Roll the ball over some glutinous rice flour, then dust away the excess flour.
- Using a chopstick, gently poke and pull up 2 holes from the top to create a pair of mini bunny ears.
- Using black sesame seeds, place 2 nearing the ears as the eyes.
- Repeat for the rest of the dough balls.
