Soft and chewy matcha snowskin mooncakes with a creamy coconut custard centre. These marbled green and white mooncakes are perfect for the celebration of the mid-autumn festival, aka moon festival!
Author:Catherine Zhang
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:80 minutes
Yield:51x
Category:Mochi
Method:Intermediate
Cuisine:Chinese
Ingredients
Scale
Snow Skin
40 g Glutinous rice flour
20g Rice flour
10 g Wheat starch/Cornstarch
10 g Plain flour
35 g Caster sugar
160 g Coconut milk
35 g Condensed milk
1/2 tsp Matcha powder
30 ml Vegetable oil
Coconut Custard
10 g Wheatstarch/Cornstarch
20 g Custard powder
20 g Milk powder
60 g Caster sugar
30 g Egg yolks, approx 1
30 g Condensed milk
80 g Coconut cream
45 g Unsalted butter, melted
Assembly
20 g Glutinous rice flour
Instructions
Snow Skin
Sieve the glutinous rice flour, rice flour, corn/wheat starch, and flour in a medium sized heat-proof bowl
Add the sugar and mix to combine
Pour in the coconut milk and condensed milk, whisk to combine
Add the vegetable oil and whisk until smooth
Cover with cling wrap and place the bowl in a steamer
Steam over medium heat for [cooked-timer minutes=”20″]20 Minutes[/cooked-timer]or until a chopstick can cut through the mixture cleanly, cool
Divide in half and knead matcha powder into one half
Divide each half into 5 equal portions, there should be 5 balls of matcha skin and 5 balls of plain skin
Coconut Custard
Sieve the wheat/ cornstarch, custard powder and milk powder together in a medium sized heat-proof bowl
Add the sugar and mix to combine
Whisk in the egg yolk, condensed milk, coconut milk and melted butter
Cover with cling wrap
Place the bowl in a steamer and steam over medium heat for 20-30 minutes, until the custard is almost fully set
Place in the fridge to cool completely
Roll into 5 even balls
Assembly
Lightly roll together one plain and one matcha portion of snowskin into a ball
Press into a rough circle with the palm of your hand
Place a ball of custard filling in the centre and bring the edges together to enclose the custard
Dust your mooncake mould with the cooked glutinous rice flour
Press the ball into the floured mould and remove
Place in the freezer overnight
Place in the fridge for 2 hours before serving, enjoy!