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Taro Snow Skin Mooncake

Soft and chewy snow skin filled wrapped around a lightly sweet, smooth taro and coconut filling

Ingredients

Scale

Taro filling

  • 200g Taro, peeled and in 2cm cubes (7oz)
  • 50g Granulated sugar (1/4 cup)
  • 15g Cornstarch (2 tbsp)
  • 1 tbsp Vegetable oil
  • 2 tbsp Coconut milk

Snow skin

  • 40g Glutinous rice flour (⅓ cup)
  • 40g Rice flour (⅓ cup)
  • 20g Wheat starch/corn starch (2 tbsp 2 tsp)
  • 20g White sugar (1 tbsp 1 tsp)
  • 150g Coconut milk, or whole milk (½ cup 2 tbsp)
  • 20g Vegetable oil (1 tbsp 1 tsp)
  • A drop of purple gel food colouring

Assembly

  • Cornstarch, for dusting

Instructions

Taro filling

  1. Steam the peeled and cubed taro for 30-40 minutes, or until fork tender
  2. Place the taro in a large bowl and mash with a fork or potato masher
  3. Add the sugar, cornstarch, oil, and coconut cream
  4. Mix until smooth, cover with cling wrap and place in the fridge to cool completely

Snow skin

  1. Combine the rice flours, wheat/corn starch, white sugar and milk, whisk together until smooth
  2. Cover the mixture and steam for 20 minutes, or until the centre is fully set
  3. Remove from the heat and add the oil
  4. Roughly mix the mixture and allow it to cool completely
  5. Using your hands knead the dough until the oil is completely absorbed
  6. Remove one-third of the dough and knead in the purple food coloring
  7. Divide the white dough and purple dough into 10 equal parts
  8. Combine the pink and white dough together to form 10 balls and set aside

Assembly

  1. Once the taro filling has cooled divide it into 10 equal portions (each should weight ~25g)
  2. Lightly coat a ball of snow skin in cornstarch and dust the mooncake mold (I used a 50g mold)
  3. Flatten the ball and roll it out with a rolling pin to form a circle
  4. Place the taro ball in the center and pull the sides of the snow skin in to enclose
  5. Smoothen the surface of the dough and shape it into a mooncake using the dusted mould
  6. Repeat with the remaining taro filling and dough
  7. Refrigerate for 1-2 hours to set before serving

Keywords: snow skin, mooncake, glutinous rice flour, mochi, taro