Snow Skin Mooncake
Serves 1230 mins prep25 mins cook
These Snow Skin Mooncakes filled with chocolate truffles offer a delightful blend of textures and flavors. The chewy, subtle sweetness of the snow skin beautifully complements the rich, velvety chocolate truffle filling, making it a perfect treat for the Mid-Autumn Festival.
0 servings
What you need
Instructions
1 : In a mixing bowl, combine sweetened condensed milk and cocoa powder until it forms a smooth and thick chocolate mixture. Refrigerate to firm it up while preparing the wrapper. 2 : In a large mixing bowl, sift together glutinous rice flour, rice flour, wheat starch, and powdered sugar. Pour in milk, condensed milk, and oil. Whisk well. 3 : Transfer the mixture to a heat-proof bowl and steam on medium heat for 25 minutes. 4 : Once the dough has cooled slightly, knead it until smooth and pliable. 5 : Divide the dough into 25g portions and flatten each in your palm. 6 : Place 25g of chocolate truffle filling in the center, fold and gently press to seal. 7 : Dust with glutinous rice flour to prevent sticking. 8 : Press each dough ball into a mooncake mold to create the desired pattern. Release from the mold and place on parchment paper. 9 : Repeat for the remaining mooncakes. 10 : Refrigerate for at least 2 hours before serving. Enjoy!View original recipe