Yearly on the fifteenth day of the eighth lunar month, individuals throughout China, Vietnam, and different Asian international locations get pleasure from mooncakes in celebration of the Mid-Autumn Pageant. A ritual that dates again centuries, these delicacies are filled with decadent candy and savory fillings and historically baked till deeply golden-brown.
In trendy occasions, the treats have diversified, and one modern selection that’s develop into wildly in style is snow-skin mooncakes, a rice-flour-based model with a delicate, chewy, barely translucent wrapper. In contrast to their conventional counterparts, snow-skin mooncakes don’t require an oven. For this iteration, I’ve stuffed the wrappers with a creamy, barely candy mung bean paste. The earthy taste of the beans and milky essence of the butter make for a luscious filling.
Snow-skin mooncakes normally name for gao fen, which is cooked glutinous rice flour. This may be exhausting to seek out within the U.S, so as a substitute, the recipe makes use of uncooked flour, and we’ll guarantee all of it will get cooked earlier than utilizing it within the mooncakes.
For steaming the dough, you need to use a steel steaming rack or a bamboo steamer.
To provide the confections their signature lovely designs, you’ll want a couple of 50-gram mooncake molds.
