Matcha Mooncakes
Serves 1245 mins prep25 mins cook
Mid-Autumn Festival has always been one of my favorite times of the year. It’s a season of gathering, sharing, and a little bit of magic under the full moon. 🌕 This year I made snowskin mooncakes using Culinary Grade Matcha from @aiyamatcha, filled with a creamy cheesecake and strawberry crunch center. It’s the kind of treat that gives a modern twist to a classic while feeling both nostalgic and brand new.
0 servings
What you need
Instructions
In a mixing bowl, combine cream cheese, powdered sugar, and freeze-dried strawberries until smooth. Refrigerate to firm while preparing the wrapper. In a large bowl, sift together glutinous rice flour, rice flour, wheat starch, powdered sugar, and matcha. Pour in milk, condensed milk, and oil. Whisk until smooth. Transfer the mixture to a heatproof bowl and steam over medium heat for 25 minutes. Let the dough cool slightly, then knead until smooth and mochi-like. Divide the dough into 25g portions and flatten each in your palm. Place 25g of cheesecake filling in the center, fold the dough over, and gently seal. Dust lightly with glutinous rice flour to prevent sticking. Press each ball into a mooncake mold to form the pattern, then release onto parchment paper. Repeat with the remaining dough and filling. Refrigerate until chilled, or enjoy immediately.View original recipe