Taro & Coconut Snow Skin Mooncakes
photo by Food.com
- Ready In:
- 5hrs
- Ingredients:
- 14
- Yields:
-
12 cakes (depending on mold size)
- Serves:
- 12
ingredients
-
Snowy Mooncake Wrapper
- 6 tablespoons glutinous-rice flour
- 5 tablespoons rice flour
- 3 tablespoons tapioca flour
- 6 tablespoons icing sugar
- 175 ml unsweetened full-fat coconut milk
- 1 tablespoon vegetable oil
- 1⁄4 cup toasted rice flour, for dusting
-
Taro Coconut Filling
- 3 cups taro root, peeled and cubed
- 1 cup purple yam, peeled and cubed
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1⁄4 cup unsweetened full-fat coconut milk
- 1⁄4 cup sago, pearls
directions
-
For the Snowy Mooncake Wrapper:
- In a large measuring cup, whisk together the coconut milk and oil. Set aside. In a medium-sized bowl, whisk together the glutinous rice flour, rice flour, tapioca starch, and sugar. While whisking, slowly add the coconut milk mixture. Whisk until smooth.
- Divide the wrapper batter evenly into two small bowls. Color each bowl with a drop of food coloring. Transfer the bowls into a steam basket. Steam the batter over medium-high heat until mixture turns translucent, about 30 – 40 minutes.
- Once the wrapper batter is translucent, remove the bowls from the heat. Using a spatula or chopsticks, stir the batter until it becomes springy and smooth, about 10 minutes. The dough will be be chunky at first.
- Once the dough is smooth, transfer it onto a piece of plastic wrap. The dough will be hot.
- Using the plastic wrap, knead the dough until it becomes uniform and has a glossy sheen. The dough will be springy. Flatten the dough into a disc and wrap it tightly with plastic wrap. Chill the dough in the fridge for at least 2 hours. Hot dough will be too sticky to work with.
-
For the Taro Coconut Filling:
- Peel taro and purple sweet potato and cut into 1-inch cubes. In a separate pot with a steamer basket, steam root vegetables until fork tender, about 30 minutes.
- Transfer steamed taro and purple yam into a large bowl and add sugar and coconut milk. Mask with a large spoon or spatula until smooth. Fold in cooked sago pearls. Wrap the bowl with plastic wrap and chill until dough is ready to be rolled out.
-
Assembly:
- After the dough has been chilled, it’s ready to be rolled out. If using a 50-gram press, take 15 grams of dough and place it between two small sheets of parchment paper. Roll out the dough until it's 1/8-inch in thickness.
- Place 35 grams of filling at the center of the wrapper. Fold the wrapper around the filling so it’s completely sealed. Dust the ball with toasted rice flour.
- Lightly dust the mooncake mold with toasted rice flour. Place the ball into the press.
- Press against the table to form the mooncake. Use the plunger to release. Repeat until all the dough has been used up.
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RECIPE SUBMITTED BY
Food.com
United States
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