Taro Snow Skin Mooncake
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Soft and chewy snow skin filled wrapped around a lightly sweet, smooth taro and coconut filling
- Author: Catherine Zhang
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 x 50g mooncakes 1x
- Category: Asian Dessert
- Method: Easy
- Cuisine: Chinese
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
Taro filling
- Steam the peeled and cubed taro for 30-40 minutes, or until fork tender
- Place the taro in a large bowl and mash with a fork or potato masher
- Add the sugar, cornstarch, oil, and coconut cream
- Mix until smooth, cover with cling wrap and place in the fridge to cool completely
Snow skin
- Combine the rice flours, wheat/corn starch, white sugar and milk, whisk together until smooth
- Cover the mixture and steam for 20 minutes, or until the centre is fully set
- Remove from the heat and add the oil
- Roughly mix the mixture and allow it to cool completely
- Using your hands knead the dough until the oil is completely absorbed
- Remove one-third of the dough and knead in the purple food coloring
- Divide the white dough and purple dough into 10 equal parts
- Combine the pink and white dough together to form 10 balls and set aside
Assembly
- Once the taro filling has cooled divide it into 10 equal portions (each should weight ~25g)
- Lightly coat a ball of snow skin in cornstarch and dust the mooncake mold (I used a 50g mold)
- Flatten the ball and roll it out with a rolling pin to form a circle
- Place the taro ball in the center and pull the sides of the snow skin in to enclose
- Smoothen the surface of the dough and shape it into a mooncake using the dusted mould
- Repeat with the remaining taro filling and dough
- Refrigerate for 1-2 hours to set before serving