Snow Skin Mooncakes with Shredded Coconut & Purple Yam Lava Filling
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 g butterfly pea flower powder for blue color
- 1 g purple yam powder for purple color
Shredded Coconut Paste
- 60 g unsalted butter softened
- 40 g sugar
- 2 egg yolks
- 45 g coconut milk
- 100 g unsweetened finely shredded coconut
Purple Yam Lava Filling
- 15 g purple yam powder
- 80 g milk lukewarm
- 100 g whipping cream
- 110 g milk
- 35 g sugar
- 5 g corn starch
Coating for Mooncakes
- ¼ cup glutinouse rice flour cooked
Instructions
To Prepare Purple Yam Lava Filling
- Sift purple yam powder into lukewarm milk and mix until combined.
- In a saucepan, add whipping cream, milk, sugar, and cornstarch. Mix until combined.
- Add the purple yam milk mixture into the saucepan. Boil over low heat until thickened, stirring constantly. Set aside to cool.
- Pour the mixture into a piping bag. Prepare a silicone mini ice cube tray (or tray lined with plastic wrap) and pipe the mixture into it. Freeze for at least 4 hours or overnight.
To Prepare Shredded Coconut Paste
- In a bowl, mix softened unsalted butter and sugar until combined.
- Add one egg yolk at a time, mixing until combined.
- Gradually add coconut milk while mixing.
- Add shredded coconut and mix until just combined.
- Wrap the paste with plastic wrap and place it in the fridge for at least an hour.
To Prepare Snow Skin
- Sift rice flour, glutinous rice flour, and cornstarch into a mixing bowl. Add sugar and mix well. If making only one color, triple the recipe. Otherwise, proceed to the next step.
- Repeat step 1 for the other two colors, adding butterfly pea flower powder and purple yam powder respectively.
- Add whipping cream, milk, and vegetable oil to each bowl. Mix well until no clumps remain.
- Drain the mixture through a fine sieve into a bowl.
- Cover the bowl with plastic wrap and poke a few holes in it. Steam for 15-20 minutes over medium-high heat, or until no liquid remains.
- After cooking, use a fork to mash the mixture and set aside to cool. For quicker cooling, place it in the freezer for 5 minutes or until lukewarm.
- Once cooled, knead the snow skin dough until smooth, about 5-10 minutes. Repeat this process for the other colors.
- Wrap the three colored snow skins (white, purple, blue) with plastic wrap and place in the fridge for at least 1 hour.
- To Prepare Cooked Glutinous Rice Flour
- Place the glutinous rice flour in a microwavable bowl and heat for 15 seconds or until warm.
- If using a frying pan, stir-fry the flour over low heat until cooked. The color will turn light yellow.
To Assemble Snow Skin Mooncakes
- Divide the snow skin dough into 20-gram portions. For multicolored dough, randomly combine colors to total 20 grams and roll into balls.
- Divide the coconut paste filling into 25-gram portions.
- Remove the purple yam lava filling from the mold. Flatten the coconut paste dough, place one piece of lava filling in the center, seal, and roll into balls. Repeat for the remaining ingredients.
- Place the coconut paste dough balls on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Sprinkle cooked glutinous flour onto the dough and flatten it.
- Wrap the filling with the snow skin dough, sealing the edges tightly.
- Lightly coat with cooked glutinous rice flour and shake off the excess.
- Sprinkle some cooked glutinous flour onto the mooncake mold.
- Put the filled dough into the mold to create a pattern.
- Place the snow skin mooncakes into an airtight container and 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 5-10 minutes.
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