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Snowskin (雪皮 xuepi /shwair-pee/， 冰皮 bingpi) mooncakes are NON-BAKED mooncakes, believed to have originated from Hong Kong but is now enjoyed by the Chinese throughout the world. It gets its name as the crust is made of frozen glutinous rice flour and looks somewhat like snow white. It tastes best when chilled.
As tea and mooncakes are among some of the most traditional foods for the Chinese, blending the two items can create a new and popular variety for the otherwise, traditional mooncakes. Furthermore, with the taste of the refreshing green tea, the usually oily and rich taste of mooncake is well balanced.
Matcha Green Tea Snowskin Mooncakes 绿茶冰皮月饼
Mooncakes are often offered between friends and family members while celebrating the mid-autumn festival. This green tea snowskin mooncake recipe is a rather easy mooncake recipe. Green tea is also one of the most popular modern mooncake flavours. These green tea snowskin mooncakes stays soft for about a week of storage in the refrigerator.
Matcha Green Tea Snowskin Mooncakes 绿茶冰皮月饼
Mooncakes are often offered between friends and family members while celebrating the mid-autumn festival. Snowskin or custard green tea mooncake recipe is an easy mooncake recipe and its also one of the most popular modern flavours. These green tea mooncakes made with snowskin stays soft for about a week of storage in the refrigerator.
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Servings: 12 Small Mooncakes
Ingredients
- 100 g cooked glutinous rice flour, or Gao Fen, sifted
- 120 g icing sugar, sifted
- 25 g shortening
- 80 ml COLD water
Fillings
- 300 g green tea lotus seed paste, Divide into 12 equal pieces (25g each).
- 20 g roasted melon seed
- 12 salted egg yolks (each 15g), steamed
Green Tea Solution
- 7 g green tea powder, or 1 tablespoon green tea powder
- 20 ml hot water, to dissolve green tea powder, then leave to cool completely
To make the mooncakes, first have ready the ingredients to make the mooncake skin (snowskin). Be sure to sift the cooked glutinous rice flour and icing sugar.
Have ready the fillings needed to make the mooncakes.
Also, have ready green tea powder and HOT water (20ml). Try to use a good quality green tea powder for better flavour.
Pour HOT water into a measuring cup and add in the green tea powder.
Stir well to dissolve the green tea powder.
Next, add in the 80ml of COLD water and mix well. Set aside to chill in refrigerator until needed.
Break salted eggs and retain the egg yolks. Steamed the eggs yolks until cooked over medium heat, about 7 minutes. Then set aside to cool until needed.
Toast the melon seeds in a 175 degree C ( 345 F) preheated oven for 5 minutes and set aside.
To prepare the snowskin, sift cooked glutinous flour and icing sugar in a large mixing bowl. Then add in the shortening.
Using a stand mixer on medium speed, mix to combine until the shortening becomes coarse crumbs.
Then slowly add in the COLD green tea mixture.
Continue to mix till everything is incorporated and mixture resembles a soft dough. And we're done with the snowskin.
Remove from mixer and leave the dough to rest for about 10 minutes.
Meanwhile make the fillings. Mix the roasted melon seeds into the green tea lotus seed paste. Knead slightly to combine and roll into a log. Add melon seeds into green tea lotus seed paste.
Using a sharp knife, cut the green tea lotus seed paste into 12 equal pieces.
Weigh each piece of cut green tea paste to ensure they are of the same weight and roll each paste into a ball. (The weight for my green tea paste is 25g as I am wrapping one egg yolk about 15g in it).
Flatten the green tea paste ball and place a cooked egg yolk in the middle.
Wrap the egg yolk into the green tea lotus seed paste ball. Repeat for the other green tea paste balls. You should get 12 green tea lotus paste dough balls, each about 40g. Set aside until needed.
After 10 minutes, weigh and divide the rested soft dough into 12 equal pieces. (Each dough is about 30g). And we're ready to assemble the mooncakes!
It's advisable to line a working top with cling wrap for ease of making these mooncakes or use a tabletop with a smooth surface.
Flatten each snowskin and place the green tea lotus paste ball on top. Wrap and seal the green tea paste ball by slowly pushing the snowskin until totally cover the lotus paste ball.
Shape into a ball again.
Place a mooncake mould over the wrapped ball and press to flatten the dough ball on the lined or smooth surface.
Turn lightly to de-mould. And we're done!
Chill in refrigerator before serving.
These mooncakes are usually eaten in small wedges accompanied with hot chinese tea. As always ... ENJOY!
Instructions
Enjoy!
Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
Notes
These snowskin mooncakes can be stored in the freezer for 2 weeks. Just before serving, transfer the mooncakes from the freezer to chill in the refrigerator for about 3 hours, or until they are soft enough to be eaten.
Each mooncake weighs 70g. Snowskin is 30g and total filling is 40g (green tea paste + egg yolk).
If the mooncake is without egg yolk, then snowskin should be 30g and green tea paste should be 40g. Mooncake weight differs on size of mould. The general guideline is that the filling should always be more than the skin, for best results.
If the mooncake is without egg yolk, then snowskin should be 30g and green tea paste should be 40g. Mooncake weight differs on size of mould. The general guideline is that the filling should always be more than the skin, for best results.
