Ingredients
Scale
Snowskin Mooncake Dough
- 1 tsp matcha powder
- 50 g mochiko flour (sweet rice flour / glutinous rice flour)
- 57 g water
- 150 g sweetened white bean paste (shiro an)
Mooncake Filling
- 6 pieces red bean neri yokan
Instructions
- Prepare the filling. Cut the red bean neri yokan into 6 equal pieces and roll each one into a smooth ball between your palms. Place them on a small plate and refrigerate for at least 20 minutes so they firm up enough to wrap cleanly.
- Mix the dough base. In a medium bowl, combine the mochiko flour and water. Stir until a smooth dough forms with no dry pockets. It should feel soft and slightly sticky, similar to fresh mochi dough.
- Steam the dough. Transfer the dough into a lightly oiled heatproof bowl. Steam over medium heat for 15 to 18 minutes, until the dough is fully cooked through and no longer looks opaque in the center. It will feel quite firm right out of the steamer.
- Work in the white bean paste. While the dough is still warm, add the sweetened white bean paste (shiro an) in small spoonfuls and knead it in using food-safe gloves or a silicone spatula. Keep working until the paste is fully incorporated and the dough feels smooth and pliable.
- Add the matcha. Sift the matcha powder directly onto the dough and knead until the color is uniform and a deep, even green. This takes 2 to 3 minutes of steady kneading. Wrap the dough in plastic wrap and let it rest at room temperature until completely cool, about 30 minutes.
- Divide and flatten. Once cool, divide the matcha dough into 6 equal portions. Working with one piece at a time, flatten each ball into a round disc roughly 3 inches across, making the edges slightly thinner than the center.
- Wrap the filling. Place one chilled red bean ball in the center of a dough disc. Gather the edges up and around it, pinching and smoothing as you go to seal completely. Roll gently between your palms to get a smooth ball with no seams showing.
- Press and mold. Lightly dust a 50g mooncake mold with a little cooked mochiko flour (or plain mochiko). Place the mooncake seam side up into the mold. Press down firmly and evenly, then push the release lever to unmold. Place on a lined tray.
- Chill before serving. Refrigerate the finished mooncakes uncovered for at least 30 minutes. This firms up the skin slightly and brings the flavors together. Serve cold alongside a cup of hot green tea.
Notes
- Always use food-safe gloves when kneading the matcha dough. It stains fingers and nails deeply.
- If the dough feels too stiff after steaming, a tiny drop of neutral oil worked in by hand will loosen it up.
- For a more intense matcha flavor, add an extra half teaspoon of matcha powder. The white bean paste is sweet enough to balance even a stronger matcha.
- If using homemade red bean paste instead of yokan, freeze the paste balls for at least an hour before wrapping; soft paste is very hard to work with.
- This recipe makes 6 mooncakes with a 50g mold. Scale up proportionally for larger batches.
- Snow skin mooncakes are best served chilled, not at room temperature. Take them out of the fridge about 5 minutes before eating.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mooncake
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1g
- Protein: 5 g
- Cholesterol: 10 mg