Coconut Latte Snow Skin Mooncakes
Equipment
- Plastic wrap
Ingredients
Snow Skin (original)
- 22 g glutinous rice flour
- 17 g rice flour
- 10 g corn starch
- 10 g sugar
- 17 g coconut milk or whipping cream
- 10 g vegetable oil
- 67 g milk
- 10 g butterfly pea flower tea leaves or sub with 1g butterfly pea flower powder
Coconut Latte Cream Cheese Custard Filling
- 120 g cream cheese softened
- 1 large egg approx. 50g
- 25 g sugar
- 20 g all-purpose flour
- 100 g coconut milk
- 10 g unsalted butter
Shredded Coconut Paste (for cream cheese custard filling)
- 30 g unsalted butter
- 20 g sugar
- 1 egg yolk
- 23 g coconut milk
- 50 g unsweetened finely shredded coconut
- 10 g instant coffee powder
Coconut Lava Filling
- 20 g cream cheese softened
- 10 g sugar
- 54 g coconut milk
- 13 g coconut oil
Coating for Mooncakes
- ¼ cup glutinouse rice flour cooked
Instructions
To prepare coconut lava filling:
- In a mixing bowl, soften and whisk the cream cheese and sugar until smooth.
- Add the coconut oil and continue mixing until smooth.
- Gradually incorporate the coconut milk while whisking until fully blended.
- 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 coconut latte cream cheese custard filling:
- Check out the full recipe on the previous blog post.
To prepare Coconut Latte Cream Cheese Custard filling:
- Check out the full recipe on my previous blog post.
To prepare snow skin:
- If you're aiming to create snow skin with a blue color (Steps 2 to 4), follow the instructions below. For the original white version, feel free to skip Steps 2 to 4.
- In a small saucepan, add milk and butterfly pea flower tea into the saucepan. Heat at medium-low heat. Stir occasionally. Let it steep until steam begins to rise from the milk. Do not boil the milk.
- Remove the saucepan from the heat and set it aside with the lid on for an additional 10 minutes.
- Strain the infused milk into a clean bowl and let it cool.
- 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.
- Add coconut milk (or whipping cream), butterfly pea flower milk, and vegetable oil. Mix thoroughly until no clumps remain.
- 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.
- Wrap the snow skins 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 coconut latte cream cheese custard filling into 25-gram portions.
- Remove the coconut lava filling from the mold. Flatten the coconut latte 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 coconut latte 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.
Video
Tried this recipe?Share and mention @likebyregina or tag #likebyregina!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.ca and affiliated websites.