Description
Delight in these delicate Strawberry Snow Skin Mooncakes, a modern twist on a traditional Chinese dessert. Featuring a soft, chewy glutinous rice dough infused with subtle strawberry flavor and filled with sweet strawberry jam, these no-bake mooncakes are perfect for celebrating the Mid-Autumn Festival or enjoying a delightful treat year-round.
Ingredients
Scale
Mooncake Dough
- 1 cup glutinous rice flour
- 2 tbsp rice flour
- 2 tbsp wheat starch
- ¼ cup powdered sugar
- ¾ cup whole milk
- 2 tbsp sweetened condensed milk
- 2 tbsp vegetable oil
- ½ tsp strawberry extract (optional)
- Pink or red food coloring (optional)
Filling
- 1 cup strawberry filling (such as strawberry jam or strawberry white bean paste)
For Dusting
- Cornstarch
Instructions
- Prepare Dry Ingredients: In a large heatproof bowl, whisk together the glutinous rice flour, rice flour, wheat starch, and powdered sugar until evenly combined.
- Add Wet Ingredients: Pour in the whole milk, sweetened condensed milk, vegetable oil, and strawberry extract if using. Mix thoroughly until the batter is smooth and homogenous. Add a drop or two of pink or red food coloring if you desire a vibrant hue.
- Steam the Dough: Cover the bowl tightly with foil or plastic wrap to prevent water from dripping in. Place it in a steamer over medium heat and steam for 25 minutes, or until the dough is fully cooked and no longer wet.
- Cool and Knead: Remove the dough from the steamer and let it cool slightly until warm to touch. Wearing gloves to handle the sticky dough, knead it gently until it becomes smooth and elastic.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for 30 minutes to firm up and develop texture, making it easier to handle.
- Prepare Filling Balls: While the dough chills, divide the strawberry filling into 12 equal portions, roughly 1 tablespoon each, and roll them into balls.
- Assemble Mooncakes: Once the dough is chilled, divide it into 12 equal pieces. Flatten each piece into a circular shape, place a filling ball in the center, then carefully wrap and seal the dough around the filling. Roll gently into a smooth ball.
- Shape with Mold: Lightly dust a mooncake mold with cornstarch to prevent sticking. Press each filled dough ball firmly into the mold and then release the shaped mooncake.
- Chill Before Serving: Arrange the mooncakes on a tray and chill them in the refrigerator for at least 1 hour before serving to set their shape and texture.
Notes
- Store the mooncakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- You can substitute the strawberry filling with other fruit pastes, chocolate ganache, or sweet bean pastes for delicious variations.
- Handle the dough with damp or gloved hands to prevent sticking and create a smooth finish.
- Ensure the dough is completely steamed to avoid a wet or sticky texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
