Lychee Snowskin Mooncakes
Quick to make healthy and yummy snowskin mooncakes
Ingredients
- 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
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