Custard filled Greentea Snowskin Mooncakes

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Green Tea Custard Snowskin Mooncakes Recipe
By Christine’s Recipes
Yield: 8 mooncakes (each 65 grams, size 4.5cm x 4.5cm x 2.5cm)

Ingredients of snowskin:

40 gm glutinous rice flour
20 gm rice flour
8 gm wheat starch
12 gm plain flour
35 gm caster sugar
160 ml milk
35 ml condensed milk
30 ml vegetable oil (such as sunflower oil or canola oil)
1½ tsp matcha powder
3 Tbsp cooked glutinous rice flour, for coating

Ingredients of filling:

20 gm cake flour
20 gm custard powder
20 gm milk powder
55 gm caster sugar
30 gm whisked egg
30 ml condensed milk
80 gm coconut cream
45 gm butter, melted

Method:
To prepare the filling:

Sieve all flours in a large mixing bowl. Add sugar. Whisk together the egg, condensed milk and coconut cream until combined before adding melted butter. Pour into flour and mix until a smooth. Strain into  a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Once firm remove and let it cool down, give it a few kneads until smooth then wrap in cling film and chill in fridge for later use. Divide into 8 portions of 32g each and roll into balls.

Rolled into balls and keep chilled until needed for easier wrapping

Rolled into balls and keep chilled until needed for easier wrapping

To prepare the snowskin:

Sieve all flours in a large mixing bowl then add sugar and stir with a whisk to mix.  Mix milk and condensed milk together before pouring into the flour mixture. Mix until combine then stir in vegetable oil.  Strain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down before transfering to your mixing bowl and add greentea powder. Knead until you get an even green dough. Divide into 8 portions of 33g each. Roll each piece into a flat circle, keeping the centre thicker.

It's easier to roll between two sheets of cling film or plastic

It’s easier to roll between two sheets of cling film or plastic

To ensemble mooncakes:

Wrap the filling with the snowskin dough firmly and seal the edges well. Coat with cooked glutinous rice flour. Shake away the excess then press in a floured mooncake mould firmly then press it out to unmould. Store in an air-tight container covered with a kitchen paper in the fridge for a couple of hours before cutting and serve. These mooncakes are really soft and need to be handled gently. If you like, you can freeze first in order to cut them into neat slices.

Mooncakes can be kept for a few weeks in the chiller. Just thaw it before serving.

Have to be really gentle with these mooncakes, do not press too hard otherwise it will stick to the mould

Have to be really gentle with these mooncakes, do not press too hard otherwise it will stick to the mould

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8 Comments »

  1. chloe said

    Hi Jeannie. Your custard filled green tea snowkin mooncake look so delectable. Beautifully shaped and smooth filling and skin. Question . for the custard filling the coconut cream : is this the regular coconut milk (santan). Hope to try this soon. Thanks. Chloe

    Like

    • jeannietay said

      Yep, regular santan. I have some leftover in the fridge and just used that.

      Like

  2. irene chong said

    hi jennie morning! the wheat starch is 澄粉 tepung teng?

    Like

    • jeannietay said

      Sorry but I can’t read mandarin, but it’s “tang mien” if I am not mistaken.

      Like

  3. Joanne low said

    Hi what u mean by cooked glutinous flour? How to prepare this? And where can I get custard powder? TIA!!

    Like

    • jeannietay said

      Exactly that, cooked glutinous rice flour, in mandarin it’s called “Kou Fen” and can be bought from baking supplies shops. You can get custard powder there too.

      Like

  4. Hi Jeannie,
    Your mooncake looks wonderful! The prices of mooncakes keep increasing every year! I almost “faint” looking at the prices! LOL!

    Like

    • jeannietay said

      you tell me, so it’s much cheaper to bake your own:D

      Like

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