Matcha and Red Bean Snowskin Mooncakes
Mooncake is a delicacy that is usually consumed during the Mid-Autumn festival and is one of the delicious hallmarks of this festival. This full-of-life green color, smooth snow-like texture, and pleasantly sweet Matcha and Red Bean Snow Skin Mooncake is a great one to try making at home together with your family and friends! And, it does not involve baking. SWEET! With our Suncore Foods® Powders, you can make multicolor snow skin mooncakes beyond this deep & vibrant green color using Suncore Foods® Midori Jade Matcha Powder. Follow our easy step-by-step instructions and tips to give you perfect results for this soft & silky snow skin mooncake. Really delicious!
Ingredients
Makes 12-pcs of 2-inch Mooncakes (50 grams each)
Red Bean Paste Ingredients:
75 grams dry red bean (soaked overnight)
200 ml cooked red bean
1/4 cup sugar
1/2 tbsp glutinous rice flour
80 ml milk of choice
2 tbsp canola oil
Matcha Paste Ingredients:
100 grams skinless mung bean (soaked overnight)
400 ml cooked mung bean
50 ml milk of choice
1/4 cup sugar
1 tbsp glutinous rice flour
3 tbsp canola oil
4 tsp Suncore Foods® Midori Jade Matcha Powder + 30 ml water (Mix well to make a paste)
Snow Skin Ingredients:
40g glutinous rice flour
40 rice flour
40g icing sugar
15g wheat starch
1 tsp Suncore Foods® Midori Jade Matcha Powder
155 ml milk
35 ml canola oil
Directions
1. Red Bean Paste — Place soaked red bean in a small saucepan along with water. Cook on medium high heat for 1 hour & 30 minutes or until beans are soft and water has evaporated. Place cooked bean along with all other ingredients in a blender; blend until very smooth. Transfer mixture directly to a non-stick pan, cook on medium heat; stirring constantly until mixture turns into a dough form. This will take around 25 mins. Once ready, transfer dough to cling wrap. Cover and let it cool in the chiller.
2. Matcha Paste — Drained and place mung bean in a small saucepan, add water. Cook on medium heat for 30 minutes or until beans become soft. Transfer cooked bean along with all other ingredients including matcha paste. Blend mixture until very smooth. Add a little more milk for blending if needed. *Note; adding too much liquid to mixture will make the cooking time longer. Add a little at a time. Transfer mixture directly to a non stick pan, cook on medium heat; stirring constantly until mixture turn into a dough foam. This will take around 25 mins. Wrap and let it rest in the chiller.
3. Snow Skin — Place all dry ingredients in a large bowl. Mix well with a wire whisk. Add in milk and oil, mix until well incorporated. Pour mixture over fine mesh shift into a heat proof bowl to discard lumps. Place bowl in a steamer; steam mixture for 25 mins. Once done; fold and press mixture with a heat proof spatula until dough is smooth and no longer sticky. Cover with cling wrap and let it chill for 30 mins. Meantime; heat up a non-stick pan. Add 1/4 cup glutinous rice flour; cook on low heat for 5 mins. Set aside until ready to be used.
4. To Assemble — Divide red bean paste into 12 pcs equal-sized balls (around 9 grams per ball). Divide matcha paste into 12 pcs of balls - around 18 grams per ball. Measure out 12 pcs of 20-25 grams skin dough (depending on how thick you like the skins to be). Flatten matcha ball; place red-bean ball in the centre; gently warp; pinch to seal the bottom. Lightly dust flour on silicon matt and rolling pin or round plate; flatten snow skin dough; place red bean & matcha balls in the centre. Gently wrap; pinch to seal. Lightly coat mooncake with flour; place mooncake sealed side down; cover it with moon cake mould, firmly pressed couple of times to shape. Enjoy!