Snowskin Custard Mooncake - 冰皮奶黄月饼

Find the snowskin too naked, so dusk with cocoa powder. Just for fun. Haha..

Custard Filling
Lotus Paste wrapped Custard filling

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This batch of snowskin mooncakes is using a different recipe. This recipe requires steaming, which is more tedious and time consuming as compared to all the previous snowskin recipes that i have tried. The texture is not bad, it's soft and slightly chewy and it don't have the floury taste. But it's very sticky and needs to put lots of flour to handle as compared to the "non cooked" recipe. What i like about this recipe is the non floury taste. But what puts me off is that this requires steaming of the dough. In other words, you still need to wait for them to be cool before using (which will takes quite a while). But overall, i still prefer this to other recipe because of the taste and texture. Personally I like this recipe by Florence (for the snowskin)! Thanks Florence for sharing!

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Because i was just trying out the recipe, so i only used 50% of the original recipe. And i have also made some minor adjustment to the portions of the ingredients.

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Snowskin

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Ingredients:

45g glutinous rice flour

35g wheat starch

1 1/2 tsp rice flour

4 tsp castor sugar

50ml boiling water

70ml skim milk or milk (original recipe 62.5ml)

20ml coconut milk (original recipe 30ml)

1/2 tsp corn oil

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Method:

1) Dissolve sugar in the boiling water and leave aside to cool.

2) Sieve the flour mixture into a large mixing bowl. Add in the milk, coconut milk and lastly the cooled syrup. Mix till you get a smooth batter, otherwise strain the mixture till smooth.

3) Pour this batter into a greased bowl and steam on high heat for 25 minutes.

4) When the dough is cooked, leave it to cool for a while and while still warm knead in the corn oil till you get a smooth dough.

5) Wrap the dough up with glad wrap and chill it in the refrigerator overnight or till the dough is very cold before using it.

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Note:

1) As i didn't want to wait, so i just chilled the dough overnight and only use it the next day.

2) I use 25g dough and 30g filling for this mooncake.

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Custard Filling

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Ingredients

1 large egg yolk

20g cake flour

20g corn flour

20g custard powder

90g caster sugar

36g coconut milk

86g fresh milk

20g butter, melted

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Method

1) Combine all ingredients is a bowl (that can be used for steaming), mix till well combined than add in the melted butter.

2) Place the mixture into the wok/steamer and steam for 20min. Open and stir the mixture after the first 10min.

3) Remove from steamer and cool filling before using.

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Source for custard filling: Y3K Mooncake Magazine

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Note:

1) The quantity for the snowskin recipe does not match the custard filling. Because both are a combination from different sources. And my intention was to try out the taste and texture only, therefore i did not finish using both the ingredients. And hence do not know how much of moonies can they yield. You can do an estimation yourself by adding up the ingredients and divide by the amount of dough and filling required by your mould and judge accordingly.

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2) This custard recipe is much better than the one i made previously. This is much softer and nicer. However, this recipe may not be appealing to people who don't like coconut, because the coconut flavour is quite strong despite that i had already reduced the amount. Eating this custard mooncake is like eating "Nonya Kueh", because of coconut milk flavour.

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** Just to update: the skin was very good on the first and second day, but turns very hard on the third day. But than again, this could be due to my inexperience in handling the dough.

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