Matcha Snowskin Mooncake 綠茶冰皮月餅
Author: Rachel Chew
Recipe type: Holiday, Dessert
Cuisine: Chinese, Vegan, Gluten-free
Prep time:
Total time:
Serves: 12
This no-bake version of the traditional mooncake is served cold from the refrigerator. They are originated from Hong Kong, where many people thought the traditional style of mooncake was too high in sugar and fat content. Instead of having a center of salted duck egg yolk and lotus paste, snowskin mooncakes are more similar to a mochi with fillings like the classic red bean, mung bean, and black sesame.
Ingredients
- SNOWSKIN
- 3 c. + 1 tbsp. glutinous rice flour
- ⅔ c. organic cane sugar*
- 1½ tbsp. coconut oil, melted
- 1 tbsp. matcha green tea powder
- 9½ tbsp. warm water
- FILLING
- 1½ c. black sesame seeds, ground into fine meal**
- 6 tbsp maple syrup
- 2 tbsp. water
Instructions
- In your food processor or coffee grinder, add in your organic cane sugar and grind until the sugar becomes very fine or even to the texture of icing sugar.
- In a large bowl, add in your glutinous rice flour, your freshly grind sugar, coconut oil, matcha green tea powder, and warm water. Stir until the mixture resembles a soft dough.
- Transfer mixture to a microwaveable bowl, and microwave for 40 seconds. Give the mixture a stir. It should be shiny, dough-like, but loses its shape easily. If it's still too watery, add in more glutinous rice flour to the mixture.
- In a small bowl, add in the ground black sesame seeds, maple syrup, and water. Mix until the filling holds together.
- Using your hands, roll the snow-skin mixture into balls around 1½ - 2 inches in diameter. Flatten each ball with your palms, the thinner the better (but if it's too difficult, a little thicker is just fine!), and scoop ½ tbsp (or more) of the black sesame filling into the middle of your flatten ball. Wrap the snow-skin around the filling and close all gaps by pinching with your fingers. Repeat until the snow-skin mixture is used up.
- To give the "snowy" characteristic of the snow-skin moon cake, dust the exterior of each mooncake with icing sugar or additional glutinous rice flour.
- Store in the refrigerator.
Notes
* organic cane sugar can be substituted with icing sugar. If using icing sugar, omit the step of grinding the sugar in a coffee grinder/ food processor.
**you can grind your own black sesame seeds with a coffee grinder or food processor.
**you can grind your own black sesame seeds with a coffee grinder or food processor.
perfect recipe! I love bkack sesame seeds <3