Easy Pandan Snow Skin Mooncake (冰皮月饼) - Mochi Mooncake
Servings: 10 50 gr mochi mooncakes
Easy pandan snow skin mooncake with custard filling is no-bake mooncake made with regular mochi recipe that stays so soft and chewy even after refrigeration. All the tips you need to know.
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Ingredients
Snowskin dough: (yield about 346 grams dough)
- 180 ml pandan juice or milk/water if you don't use pandan juice
- 50 gr glutinous rice flour (sweet rice flour/mochiko flour)
- 40 gr rice flour
- 20 gr wheat starch not wheat flour
- 40 gr icing sugar
- 20 gr cooking oil
For dusting:
- 30 gr glutinous rice flour (sweet rice flour/mochiko flour)
FOR CUSTARD FILLING
- 2 large eggs beaten
- 100 ml milk
- 50 gr sugar
- 40 gr butter
- 30 gr all-purpose flour
- 30 gr milk powder or use custard powder or cornstarch
- 1/8 tsp salt
Instructions
Stir-fry the glutinous rice flour you will use for dusting (can be done several days/weeks before):
- Place 30 gr of glutinous rice flour on a dry non-stick pan over medium heat. Stir fry for about 15 minutes or until the flour started to smell slightly nutty/toasted. Let it cool down completely. Store in an air-tight container at room temperature and they can be kept for weeks or even months
Prepare custard filling (can be done the day before):
- Whisk eggs, milk, sugar, and salt together in a saucepan. Sift in flour and milk powder. Stir to combine everything
- Put on the stove over low heat. Add butter. Keep stirring until the mixture gradually get thicken to a custard consistency
- Let it cools down completely and cover and chill in the refrigerator for 30 minutes or overnight if not using on the same day
- When ready to use, portion out into 20-gram pieces and roll into a ball. Keep them covered in the refrigerator while you prepare the dough
Prepare snow skin dough:
- Combine all the ingredients in a heat-proof mixing bowl
- Place this batter in the steamer and steam over high heat for 15 minutes. The batter solidifies. Use a spoon to stir the steamed mochi while it’s still hot to form a large mass of dough.Oil your palms and knead the dough a few times to form a smooth non-sticky dough
Shaping and moulding:
- Since I used 50-gram mould, I portioned the dough into a 30-gram piece (or less if you use larger mould (refer to the “how to adjust the mould size in the post above)
- Flatten the dough and roll out into about 4 inches round. Place the filling in the middle and wrap around it
- Dust the dough with cooked glutinous flour you prepared earlier. Dust off excess flour. Place this into the mould and press to imprint the pattern on the dough. Repeat with the rest of the dough and filling
- Transfer to an air-tight container and keep chill in the refrigerator for up to one week. They are best consumed within 3-4 days. The longer you keep, the drier the skin will get