Store in an airtight container, lined with clear plastic wrap to prevent sticking. This recipe is only 456 calories per serving. If not, just put the plastic wrap back on and steam for another 5 minutes over high heat. 25g should be sufficient!). That’s how it got the name “snow skin”. The dough should be pliable and very easy to work with. This will make the process easier, but too much rice flour can affect the clean look of the finished product. Your email address will not be published. Enjoy! Making traditional Vietnamese snow-skin mooncakes is a lot simpler than baked mooncakes: the skin of the snow-skin mooncakes is made from cooked sticky rice dough, which is edible on its own already and does not require any cooking. Thanks! … Welcome! The shelf life of packaged traditional mooncakes can push 1 year! Do keep the plastic wrap away from the hot sides of the steamer. Buat pasta kacang hijau dahulu. Snow skin mooncake, snowy mooncake, ice skin mooncake or crystal mooncake is a Chinese food eaten during the Mid-Autumn Festival. Take each dough ball, and press it into a round disc with your palm. It’s almost the time of year for mooncake as the Chinese will be celebrating Mid-Autumn festival (中秋节)on Sept 12. Lightly dust hands with cooked glutinous rice flour. It should be slightly thinner at the edges. Prepare a steamer by filling it with enough water to steam on high heat for 25 minutes. Snowskin mooncake is a non-baked mooncake which is commonly eaten cold and fresh. Rasa Malaysia © 2002–2021 Bee Interactive Corp. For a 100g mooncake, the skin should be no bigger than 4 inches (10 cm) in diameter. With the Mid-Autumn … In Chinese, the name of these mooncakes is: 冰皮月饼), or literally, “ice/snow skin mooncakes.” They resemble traditional mooncakes in terms of shape, but the innovation is the snowy translucent skin made of mochi! If you’d like to use a rolling pin, the dough must be between two layers of plastic to avoid sticking. Snow skin mooncakes must be stored in a freezer when sold. This recipe will make eight 100g mooncakes or sixteen 50g mooncakes. Snow skin mooncake (bánh dẻo) and baked mooncake (bánh nướng) are the two delicacies of Mid-Autumn Festival in Vietnam.Most Vietnamese people prefer the baked cakes over snow skin … In a pot, add water with icing sugar and crisco together. The Snow Skin Mooncakes skin is cold and … This traditional Chinese dessert is not only beautiful, but also has a smooth, milky and creamy taste, just in time for the Mid-Autumn Festival! Flatten the dough. Snow Skin Mooncake - Crystal mooncake is a non-baked mooncake with a soft and chewy texture. So if you have a 50g mooncake mold (many molds have this measurement), you will need 25g dough and 25g filling. I thought it will be great to share with our Rasa Malaysia readers. Apricot and Sourplum snow-skin mooncake is inspired by Master Chef Jereme Leung’s signature creation at 藝 yì while Yuzu and Osmanthus Truffle snow-skin mooncake is an ode to Yuzu, the most exquisite member of the citrus family. There's also the baked variety of mooncakes. The ingredients of a Singaporean snow-skin mooncake are relatively similar to those of Vietnamese one: the crust is made of glutinous rice and traditionally white (hence the ‘snow’ in ‘snow-skin’), the filling is usually made sweet. This colour texture is like a Chinese porcelain. Various online calculators also provide different results, depending on their sources. It’s best to prepare your choice of filling a day in advance, and keep it covered and refrigerated overnight. Try our recipe! It was invented in the 1960s in Hong Kong (some say Singapore) and evolved to the present formula in the late 1980s While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. You can replace it with red bean paste etc. A plastic dough cutter works well (it doesn’t stick to the dough), or you can just rip the dough apart with your gloved hands. Think of har gow (dim sum shrimp dumplings). The mochi will dry out and crack if left too long. The dough is cooked once it has turned from fully opaque to fully translucent. . This is one common misconception that snow skin mooncakes are healthier than traditional mooncakes because it is lighter and less oily. No baking required! Gently press out the air bubbles around the filling ball. We are 3 days away from Mid-Autumn Festival which is on September 13 2019. Stir and mix well until there are no lumps. Dough skin – Combine kao fen and snowskin flour in a large bowl and set aside. “Snow Skin” is translated from the Chinese “Bing Pi” (literally meaning “Ice Skin”). They don’t have to be white. Snow Skin Mooncakes have become very popular. For a 50g mooncake mold, you’ll need 25g dough and 25g filling. With about 2 weeks away to the mid-autumn festival (中秋节), this is now the perfect time to make your own mooncakes. InterContinental Singapore has recently debuted a heritage collection of … Time flies and in 2 weeks time we will be celebrating the Mid-Autumn festival. Sticky rice does not stick to plastic surfaces. Lightly coat with hand-coating flour, then print the pattern with small mooncake mould ( 75-g size). Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Hi, 2 Take a piece of Snow Skin and, wearing gloves, roll into a ball. They’re snowy white rather than the traditional golden brown pastry, and people have gone gaga for them. If necessary, re-shape the mooncake ball so it can easily fit into the mold. Chinese snow skin mooncake for coming mid-autumn day. TheWoksofLife.com is written and produced for informational purposes only. What do you suggest I do? The snow skin mooncake is made with a tender and fragrant mochi wrapper and a creamy custard filling. It is soft tasty with lots of different flavors that has to be chilled before consumed. Roll it tightly into a ball of 120g each. Let it rest for 10 minutes. Lift the mold, gently press the spring bar (to push the mooncake out of the mold), and carefully guide (and catch) the mooncake out of the mold with your other hand. Snow skin mooncake usually has a white outer layer and is always served cold. Once the dough is done cooking, carefully stir it to gradually cool it down. 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