Quick to make healthy and yummy snowskin mooncakes
Author Ann Low
Prep Time 45mins
Cook Time 20mins
Total Time 1hr5mins
30gcorn oilor any vegetable oil
40gglutinuous rice flour
325glow sugar lychee lotus paste divide into 13 round balls 25g each
50gglutinuous rice flourfry in dry pan at low heat for about 2 minutes and leave to cool
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.