As Mid-Autumn Festival is approaching, Mooncakes can be seen in most Chinese Supermarket. Ice-Skin Mookcakes is different from traditional Mooncakes, they are lighter and taste refreshing.
Ingredients:
Ice-Skin Dough:
6 oz Cooked Glutinous Rice Flour (熟糯米粉) , Extra for wrapping
2 oz Corn Starch (粟粉)
4 oz Sugar
2 oz Unsalted Butter
16 oz Milk
Filling:
1 oz All Purpose Flour
2 oz Custard Powder (吉士粉)
1 oz Corn Starch (粟粉)
4 oz Sugar
15 oz Milk
2 Eggs
1 oz Unsalted Butter
Preparations:
Ice-Skin Dough:
1. In a medium mixing bowl, sift together glutinous rice flour and corn starch.
2. In a small sauce pan, heat sugar, butter and milk, until you can see little bubble on the side of the pan, but not boiling.
3. Pour the milk mixture into the flour mixture. Stir until it’s smooth. Let cool.
Filling:
1. In a medium mixing bowl, mixed in all filling ingredients except butter. Stir until blended.
2. Pour the egg mixture into a non-stick pan using a sift. This will ensure the mixture is smooth with no lumps.
3. Add butter into the pan. Heat the egg mixture on medium heat. Stir occasionally. Cook until the egg mixture comes together into a solid paste.
4. Spread the custard onto a flat surface. Let cool.
Making the Mooncakes:
1. In a bowl, add about 4 tbsp of Cooked Glutinous Rice Flour.
2. Divide the dough and fillings into 24 equal sizes. Roll into small balls.
3. Roll the dough balls onto the glutinous rice flour, so that they won’t stick.
4. Flatten the dough ball.
5. Place the custard ball in the middle. Gradually, wrapped the dough onto the custard ball using your thumb so that it cover the filling totally.
6. Roll the dough onto the glutinous rice flour again.
7. Use the mold to shape the mooncake. Stored in an airtight container in the refrigerator/freezer.
Tips:
I used a disposal plastic glove when making the mooncakes so that they won’t sticks to my hand.
Put a sheet of paper tower on top of the mooncake inside the airtight container to absorb the moisture from the mooncakes.
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