Easy Pandan Mochi Mooncake with Custard Filling (Snow Skin Mooncake)
Servings: 10 -50 gr mochi mooncakes
Easy pandan mochi 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
Mochi dough:
- 90 ml pandan juice or milk if you don't use pandan juice
- 25 gr glutinous rice flour (sweet rice flour/mochiko flour)
- 20 gr rice flour
- 10 gr wheat starch not wheat flour
- 20 gr icing sugar
- 10 gr cooking oil
For dusting:
- 30 gr glutinous rice flour (sweet rice flour/mochiko flour)
FOR CUSTARD FILLING
Dry ingredients:
- 20 gr all-purpose flour
- 20 gr cornstarch
- 25 gr milk powder
Wet ingredients:
- 20 ml condensed milk
- 140 ml milk or use water
- 30 gr sugar
- 30 gr cooking oil
- 2 large eggs beaten
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):
- Mix the all-purpose flour, cornstarch, and milk powder together and stir to combine
- Mix condensed milk, sugar, water, oil. Add in the beaten egg and whisk to combine
- Stir in the mixture of dry ingredients into the wet ingredients. Strain the mixture to a saucepan to get a smooth mixture
- Put the saucepan over medium-low heat and continue to stir until the mixture thickens and pull away from the sides of the pan
- Once they cool down completely, roll into balls for easier wrapping. Cover and chill in the refrigerator until the next day
Prepare mochi dough:
- Combine all the ingredients in a heat-proof mixing bowl. Strain to get a smooth mixture
- 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:
- Divide the dough into 10 smaller doughs (or less if you use larger mould-refer to the “how to adjust the mould size in the post above)
- Flatten the mochi 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