Genmaicha Lava Kinako Snow Skin Mooncakes
Ingredients
Snow Skin (original)
- 22 g glutinous rice flour
- 17 g rice flour
- 10 g corn starch
- 10 g sugar
- 17 g whipping cream
- 10 g vegetable oil
- 67 g milk
- 1 tsp matcha powder for matcha flavoured snow skin
Kinako Cream Cheese Custard Filling
- 120 g cream cheese soften
- 1 large egg approx. 50g
- 25 g sugar
- 20 g all-purpose flour
- 100 g coconut milk
- 10 g unsalted butter
- 2 tbsp kinako powder
Genmaicha Lava Filling
- 10 g genmaicha powder
- 53 g milk lukewarm
- 65 g whipping cream
- 73 g milk
- 20 g condensed milk
- 3 g corn starch
Coating for Mooncakes
- ¼ cup glutinouse rice flour cooked
Instructions
To prepare genmaicha lava filling:
- Sift genmaicha powder into lukewarm milk and mix until combined.
- In a saucepan, combine whipping cream, milk, condensed milk, and cornstarch. Mix until well combined.
- Add the genmaicha milk mixture to the saucepan. Heat over low heat, stirring constantly, until the mixture thickens. Remove from heat and set it aside to cool down.
- Transfer the mixture into a piping bag. Prepare a silicone filling mold or line a tray with plastic wrap. Pipe the mixture into the mold or onto the prepared tray.
- Freeze for at least 4 hours or overnight to set the mixture.
To prepare kinako cream cheese custard filling:
- Check out the full recipe on previous blog post.
To prepare snow skin:
- In a mixing bowl, sift rice flour, glutinous rice flour, and corn starch. Add sugar and mix well. If you intend to make only one color of snow skin, please double the recipe. Otherwise, proceed to step 2.
- Repeat step 1 for the matcha flavor, adding 1 tsp of matcha powder.1 tsp matcha powder
- Add whipping cream, milk, and vegetable oil to each mixture. Mix thoroughly until no clumps remain. Repeat this process for the other color as well.
- Cover the bowl with plastic wrap, poking a few holes in it. Steam the mixture for 10-15 minutes over medium-high heat, or until no liquid is visible.
- After the mixture is cooked, use a fork to mash it. Set it aside to cool down. To expedite the cooling process, you can place it in the freezer for a maximum of 5 minutes.
- Once cooled, knead the snow skin dough until it becomes smooth. This should take less than 5 minutes. Repeat steps 4-6 for the other color.
- Wrap the snow skins (both white and green) with plastic wrap and place them in the fridge for at least 1 hour.
To prepare cooked glutinous rice flour:
- Put the glutinous rice flour in a microwave-safe bowl and heat it for 15 seconds, or until the flour becomes warm.
- If you lack a microwave, you can use a frying pan instead. Place the glutinous rice flour in the pan and stir-fry it over low heat until it's cooked. You'll notice the color of the flour turning light yellow.
To assemble snow skin mooncakes:
- Divide the snow skin dough into 20-gram portions. For a multicolor effect, randomly place your chosen color combinations on the scale (totaling up to 20 grams) and roll the mixture into a ball.
- Divide the kinako cream cheese custard filling into 25-gram portions.
- Remove the genmaicha lava filling from the mold. Flatten the kinako paste dough, place a piece of lava filling in the center, seal it, and then roll it into a ball. Repeat this step for the remaining ingredients.
- Place the kinako paste dough on a plate, cover it with plastic wrap, and refrigerate for at least 30 minutes.
- Sprinkle some cooked glutinous flour onto the snow skin dough and flatten it.
- Wrap the filling with the snow skin dough, ensuring tight edges.
- Lightly coat the mooncake with cooked glutinous rice flour, shaking off any excess.
- Sprinkle some cooked glutinous flour onto the mooncake mold.
- Put the filled dough into the mold to create a pattern on its surface.
- Place the snow skin mooncakes into an airtight container and freeze them overnight.
- Before serving, transfer the mooncakes to the fridge for 1 hour to achieve an optimal texture. Alternatively, leave them at room temperature for 10-20 minutes.
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