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Snow Skin Mooncakes Recipe (with Video)

Asian, Wheat, Shellfish-free
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Discover our Snow Skin Mooncakes Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 2h | Cook 25min


Snowy Wrapper
- 0.5 c glutinous rice flour
- 0.5 c Rice flour
- 0.25 c wheat starch
- 0.25 c Powdered sugar
- 1 tbsp sweetened condensed milk
- 0.75 c whole milk
- 2 tbsp Vegetable oil
Custard Filling
- 3 Large eggs
- 0.25 c Unsalted butter, melted
- 0.5 c whole milk
- 1 tsp Vanilla extract
- 0.333 c Granulated sugar
- 0.333 c wheat starch
Dusting Flour
- 2 tbsp glutinous rice flour
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For the custard filling
1. Combine all the ingredients for custard filling and transfer the mixture to a saucepan and turn the heat to low.
2. Stir continuously with a spatula until the mixture slowly thickens and turns solid about 9-10 minutes.
3. Transfer to a shallow bowl and cover with plastic wrap, make sure it's covering the corners so no air gap in between.
4. Let it cool at room temperature, then put it in the fridge to continue cooling for 3 hours.
For the snowy wrapper
1. Combine all the ingredients for snowy wrapper and mix well.
2. Transfer the mixture to a heat-proof bowl and cover with a plate, steam over high heat for 30 minutes.
3. Let the dough cool down after it’s been steamed, once it’s not too hot to touch, transfer it to a mixing bowl and wear food-safe gloves.
4. Knead the dough until it turns smooth.
For the mooncake assembly
1. Place 25 g of dough on your hand and use your palm to flatten the dough. Alternatively, you can use a roller.
2. Add 25 g of filling in the middle and turn it over, gently press down all sides of the wrap.
3. Turn it back up and finish closing it.
4. Dust the mold and the mooncake with some cooked glutinous rice flour.
5. Press it down quickly and remove the mold.
6. Refrigerate the mooncakes in the fridge for at least 2 hours before serving.

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