Prep time: 15 mins
Cook time: 60 mins
Yield: 16 mini mooncakes (50 grams each. Sized diameter 4.5cm, depth 4.5cm)
55 gm glutinous rice flour
45 gm rice flour
25 gm wheat flour / wheat starch
60 gm caster sugar
190 ml milk
30 ml condensed milk
25 ml vegetable oil (such as sunflower oil or canola oil)
40 ml pandan juice
2 to 3 drops of pandan paste / pandan essence, optional
320 gm mung bean filling (To make the filling, refer to this recipe.)
2 Tbsp cooked glutinous rice flour, for coating
- In a large mixing bowl, combine glutinous rice flour, rice flour, wheat flour and sugar well.
- Mix milk, condensed milk, pandan juice and oil together. Pour into the flour mixture and stir to combine. Drain through a fine sieve into a large and shallow pan.
- Steam the batter in a wok over medium-high heat, for about 15 to 20 minutes. Try a bit of the dough. If it doesn’t have any raw flour taste, it’s cooked through. Remove from wok and let it cool down. Scrape the dough out onto a plastic board or a kitchen benchtop lined with plastic film. Lightly knead by hand until smooth. Cut dough into 16 portions, 30 grams of each.
- Divide mung bean filling into 16 portions, 20 grams of each. Roll each into a round shape.
- Wrap each filling ball with a dough portion. Roll with your palms and lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place into a mooncake mould. Press to print the pattern. Repeat this step until finish all the dough and fillings. Store the mooncakes into an air-tight container. Put kitchen paper on top to prevent any condensed water dropped on the mooncake surface. Refrigerate overnight. Enjoy.
How to make pandan juice：
- Rinse 4 pieces of pandan leaves and wipe dry. Roughly cut into smaller sections. Use an electric food processor to process the leaves with 4 tablespoons of water until finely cut.
- Transfer to a filter paper. Squeeze out the pandan juice. Then measure out the amount yielded by the recipe. The rest of the pandan juice can be stored in fridge with cover for up to a few days.
- How to prepare cooked glutinous rice flour: Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.
- If you don’t have a mooncake mould, you can use a jelly mould or any other mould that comes in handy to you.
- If pandan leaves are not available, you can replace it with milk.
- Add more pandan paste if you like a deeper colour.
- When the dough is still hot, it seems to be quite oily. Don't worry. It won't be greasy at all, when it cools down completely.
- The snow skin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.