These chocolate-filled snow skin mooncakes offer a delightful mix of smooth and chewy textures, featuring a sweet truffle filling. Perfect for sharing during the Mid-Autumn Festival, these treats are almost too beautiful to eat!
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!
