Lychee Snowskin Mooncakes 荔枝冰皮月饼

These lychee snowskin mooncakes are healthy and slightly sweet with low sugar lychee lotus paste filling from Phoon Huat.  The snowskin is made with glutinous flour, rice flour and wheat starch with oil. No crisco shortening or flavouring is used but very little sugar is added, therefore the dough skin isn’t sweet at all.  This dough is very easy to make from scratch but you need to steam it for about 20 minutes and knead it till smooth while it is still warm.  You’ll find the dough is soft and manageable, it doesn’t stick to the mould even without dusting the cooked glutinuous rice flour and you’re ready to wrap it with the filling.

Healthy Lychee Snowskin Mooncakes

Lychee Snowskin Mooncakes

Quick to make healthy and yummy snowskin mooncakes

Author Ann Low

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course sweet snack

Cuisine Asian, Chinese, Mooncake Festival

Difficulty Easy

Servings 13 pieces

Allergen Egg Free

Ingredients

 

MetricUS Customary

• 165 g fresh milk
• 35 g icing sugar
• 30 g corn oil - or any vegetable oil
• 40 g glutinuous rice flour
• 40 g rice flour
• 20 g wheat flour
• 325 g low sugar lychee lotus paste  -  divide into 13 round balls 25g each
  
  
• 50 g glutinuous rice flour - fry in dry pan at low heat for about 2 minutes and leave to cool
  
  

Instructions

 

• Stir milk and oil well to combine. Pour milk mixture into flours, stir well to smooth.
  
  
• Grease steaming bowl with little oil and pass liquid mixture through a sieve.
  
  
• Steam under boiling water at high heat for about 15 minutes. Then roughy stir the transulcent cooked dough with a rubber spatula to release hot air.
  
  
• Transfer cooked dough to another bowl and cover with a cling wrap to rest for another 30 minutes. Then knead the warm dough till smooth (coat with little cooked glutinuous flour if the dough is sticky) **add a drop of colouring if prefer and knead dough well. Cool dough before wrapping in the filling.
  
  
• Divide dough into 13 round balls (22g each). Use a rolling pin to flatten the dough between to two plastic sheets and wrap in the filling. Gently press it into mould – unmould.
  
  
• Store in an airtight container to chill for 2-3 hours before consuming.

  note: the moonies will only stay soft up to 2 days.
  
  

Notes

The plastic plunger mold is from Taobao

 

Keyword snowskin mooncakes

Share on Facebook Pin Recipe Print Recipe

Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!

Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!

荔枝冰皮月饼

中秋节快到了！今年就试做了这款容易操作的低糖健康的冰皮月饼。

材料：

• 165克 牛奶
• 35克 糖粉
• 30克 食油
• 40克 糯米粉
• 40克 粘米粉
• 20克 澄麵粉
• 325克 低糖荔枝莲蓉馅，分成12， 25克
• 50克 糯米粉 （糕粉 – 撒面用），底火干炒约2分钟，待凉

做法：

1. 将牛奶和油一起充分的搅匀，然后倒在粉类上，拌匀至顺滑。
2. 蒸盘抹上少许油，将面糊过筛到蒸盘里。
3. 放入蒸笼大火蒸约20分钟。蒸好的（有点透明）面团，用刮刀拨开让热气撒开。
4. 然后倒入另一个碗中，盖上保鲜膜，静置30分钟。将温面团搓匀至光滑待凉（觉得面团粘手的话，就沾上少许糕粉）。**喜欢的话可以参入少许色素，在搓匀。
5. 将面团分成13等份约22g，搓圆，在面团上下各铺塑胶纸防沾黏，用擀棍压平，包入莲蓉馅，再搓圆即可入模压花。
6. 小月饼放入冰箱冷藏2-3小时即可享用 （可冷藏2天饮用）。

摸具可在淘宝买得到