Tiramisu Snow Skin Mooncakes
Equipment
- Mooncake Mould 50g
- Sieve
Ingredients
Snow Skin
- 34 g glutinous rice flour
- 34 g rice flour
- 20 g corn starch
- 20 g sugar
- 34 g evaporated milk can sub 1:1 whipping cream
- 20 g vegetable oil
- 85 g milk
- 49 g espresso approx. 1 shot
Coffee Jelly
- 1 cup espresso
- 2 tbsp sugar
- 3 tbsp gelatin powder or 3 packages
Mascarpone Cheese Filling
- 2 large egg yolk
- ½ cup powdered sugar
- 335 g mascarpone cheese
- 2 tbsp rum or coffee liqueur
- 30 g milk chocolate crispearls
Coffee Jelly
- ¼ cup glutinous rice flour cooked
Cooked Glutinous Rice Flour (for coating)
- ¼ cup glutinous rice flour
Instructions
To prepare mascarpone cheese filling:
- In a metal bowl, add egg yolks, powdered sugar, and rum. Whisk until combined.
- Place it on top of a bowl of hot water. Continue to whisk until the mixture is pale and thick. This process allows for pasteurization of the egg yolk and takes around 5 minutes.
- Remove the yolk mixture from the hot water bath, and add mascarpone cheese.
- Whisk the mascarpone mixture until creamy and soft. Put in the fridge to chill.
To prepare coffee gummy:
- In a saucepan, add the espresso and sugar. Heat until the sugar is melted and the mixture is warm.
- Add the gelatin to the mixture (1 tbsp at a time). Whisk until the gelatin is dissolved. Remove from heat.
- Use a dropper or carefully pour the mixture into the mini ice ball silicon mould.
- Place it in the fridge for at least an hour or until solid.
To prepare snow skin:
- Sift rice flour, glutinous rice flour, and corn starch in a mixing bowl. Add sugar and mix well.
- Add whipping cream, milk, and vegetable oil. Mix well until no clumps.
- Drain the mixture through a fine sieve into a bowl.
- Cover the bowl with plastic wrap. Poke a few holes in it. Steam it for 15-20 minutes over medium-high heat, or until no liquid.
- After the mixture is cooked, use a fork to mash it. Set it aside to cool down. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the snow skin dough to smooth. This will take 5-10 minutes.
- Wrap the snow skins with plastic wrap. Place in the fridge for at least 1 hour.
To prepare cooked glutinous rice flour:
- Place the glutinous rice flour in a microwavable bowl. Heat for 15 seconds or until the flour is warm.
- If you don't have a microwave, you can add the glutinous rice flour to a frying pan. Stir-fry it over low heat until cooked. The colour of the flour will turn light yellow.
To assemble snow skin mooncakes:
- Prepare a baking sheet with parchment lining that can fit your freezer. Transfer the mascarpone cheese filling into a piping bag. Remove the coffee gummy from the mould.
- On the baking sheet, pipe 10g mascarpone cheese filling. Add the coffee gummy in the center, and pipe another 15g mascarpone cheese filling on top. Please ensure the coffee gummy is fully covered by the cheese filling. If not, you can wear a glove to fix it. Repeat this step for the remaining ingredients.
- Place the baking sheet in the freezer for at least 30 minutes.
- Divide the snow skin dough, each in 20 grams. Roll it into a ball.
- Sprinkle some cooked glutinous flour onto the dough and flatten it. Make sure the dough is thicker in the center and thinner on the edge.
- Remove one cheese filling at a time from the freezer (especially in the summer!). Wrap it with the snow skin dough and seal the edges tightly.
- Lightly coat it with cooked glutinous rice flour and shake away the excess.
- Sprinkle some cooked glutinous flour onto the moon cake mould.
- Put the filled dough into the mold to create a pattern on it.
- Put the snow skin mooncakes into an airtight container. Chill in the freezer overnight.
- Transfer the mooncakes to the fridge for 1 hour before serving for a better texture. Or leave at room temperature for 15-20 minutes before consuming.
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