Mould-Free Capybara Snow Skin Mooncake
Equipment
- Plastic wrap
Ingredients
Snow Skin
- 44 g glutinous rice flour
- 34 g rice flour
- 20 g corn starch
- ½ tsp cocoa powder
- 20 g sugar
- 34 g whipping cream or coconut milk
- 20 g vegetable oil
- 134 g milk
Coffee Cream Cheese Custard Filling
- 120 g cream cheese softened
- 1 large egg approx. 50g
- 25 g sugar
- 20 g all-purpose flour
- 100 g milk any kind
- 10 g unsalted butter
- 2 tbsp instant coffee powder
Instructions
To prepare Coffee Cream Cheese Custard filling:
- Check out the full recipe on my previous blog post.
To prepare snow skin:
- In a mixing bowl, sift rice flour, glutinous rice flour, cocoa powder, and corn starch. Add sugar and mix well.
- Add whipping cream 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.
- Take about 15g of dough and mix in ¼ teaspoon of cocoa powder. Knead until the color is evenly incorporated. This darker dough will be used for shaping the capybara's ears and mouth.
- Wrap the snow skins with plastic wrap and place them in the fridge for at least 1 hour.
To assemble snow skin mooncakes:
- Divide the snow skin dough into two sizes: 10-gram and 18-gram.
- Divide the coffee cream cheese custard filling into 10-gram and 18-gram portions.
- Place the coffee cream cheese dough on a plate, cover it with plastic wrap, and chill in the refrigerator for at least 30 minutes. If your room is cool, you can skip this step.
- Gently flatten it into a disk, thinning the edges to increase the surface area. Place the filling in the center.
- Wrap the filling with the snow skin dough, ensuring tight edges.
- Roll the mooncake between your gloved palms to form a smooth ball.
- Shape the dough for the capybara body into a slightly oval form. For the ears, roll two small balls, and for the mouth, flatten a small piece of dough into an oval shape. Draw a Y on the oval disk to represent the mouth. Attach the ears and mouth to the body as needed.
- 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
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