Easiest Snowy Mooncake Recipe (椰蓉月饼)

Mooncake is a ceremony dessert served during the mid-autumn festival. It has many different shapes and filling. Today we are making the easiest snowy style with coconut filling. 

INGREDIENTS FOR THE FILLING (16 mooncakes)

  • 64 grams (4.5 tbsp) of unsalted butter
  • 112.5 grams (9 tbsp) of sugar
  • 190 grams (200ml) of coconut milk
  • 2 large size eggs
  • 95 grams of shredded coconut
  • 15 grams (2 tbsp) of cake flour

INGREDIENTS FOR THE WRAPPER (16 mooncakes)

  • 50 grams (1.76 oz) of glutinous rice flour
  • 50 grams (1.76 oz) of rice flour
  • 35 grams (1.23 oz) of wheat starch
  • 50 grams ( 4 tbsp) of sugar
  • 190 grams (200ml) of coconut milk
  • 1 tsp of matcha powder, optional

OTHERS

  • 2 tbsp of toasted glutinous rice flour

INSTRUCTIONS

Add two whole eggs, 200ml of coconut milk, sugar, and cake flour to a nonstick pot, then mix until no lumps. If necessary, let the mixture go through a sieve. Tip: Shake the coconut milk well before using it. If you don’t have cake flour, you can use all-purpose flour. 

Add 64 grams (4.5 tbsp) of butter and 95 grams of shredded coconut. Stir constantly over medium-low heat for 6-10 minutes or until the mixture becomes a bit solid. Remove the filling to the side and let it cool to lukewarm. Tip: use fine coconut shreds for a better texture.  

Next, we are going to portion out the filling. Each one should be 30 grams. I like to use a scale to precise. Roll it in between your hands into a round ball. Right now, the filling is too soft to wrap. Let it chill in the fridge for 1 hour or until cold. 

While waiting, we can make the wrapper. In a glass or ceramic bowl, combine all the wrapper ingredients:

  • 50 grams of sugar
  • 50 grams of glutinous rice flour; this will give the mooncake that gooey, stretchy texture, but we don’t want it to be too sticky. Therefore I will add 50 grams of rice flour to balance the texture. 
  • 35 grams of wheat starch. This is important to give the mooncake that translucent appearance because we are making the snowy-style mooncake. 
  • Pour in 200ml of coconut milk.

Mix until there are no lumps. Usually, you should add some oil to prevent the snowy mooncake wrapper from cracking, but coconut milk contains quite a lot of fat, so you don’t need to add extra

Cover the mixture with a microwave-safe lid, then microwave it on high heat three times for 1.5 minutes, 1 minute, and 30 seconds. Take it out in between and stir the mixture, then put it back in the microwave. The cooking time may vary depending on the power of your microwave, be sure to check the consistency until the mixture becomes a dough and there is no more running liquid. If you don’t have a microwave, you can steam the mixture for 30 minutes. 

Cover the dough and let it chill in the fridge until lukewarm. Add 1 tsp of matcha powder to the dough and knead until well combined. You can use any food coloring you want or just leave it plain.

Divide the dough into 16 even pieces, and roll them into round, smooth balls. Each one should be 20 grams. Cover them, so they don’t dry out. 

Take the filling out of the fridge. It should be firm because the butter has solidified. 

 

Let’s wrap the mooncakes. 

It is a little bit tricky to roll the wrapper because it likes to stick onto the working surface and the rolling pin. I find it super helpful to put the dough in between 2 parchment papers and just flatten it with your hand. Use a rolling pin to even it out. I like to press the edge to thin it a little bit so when we pinch the end, there won’t be a big pile of dough at one spot.

Place the filling in the middle of the wrapper. Use your fingers to squeeze the wrapper around to push out the air. When you get to the very end, pinch to close it. Set it aside and continue to wrap the rest. 

If you don’t have mooncake molds, you can just eat them like this. The taste is the same, but who doesn’t like pretty looking dessert? 

Before we do that, microwave 2 tbsp of glutinous rice flour on full power for 30 seconds. If you don’t have a microwave, you can toast the glutinous rice flour in a nonstick pan over medium-low heat for a couple of minutes. We will use this as a dusting powder to prevent the mooncakes from sticking to the molds. 

Put the mooncake pattern in the presser and clip it on. 

Dust the mooncake ball with a little bit of cooked glutinous rice flour. You don’t want to use raw glutinous rice flour as there is no further baking involved. Shape it into a cuboid. Carefully place it into the mold. Press the bottom, so it doesn’t bulged up. Push it down onto a clean cutting board with steady pressure. Stay there for a few seconds to establish the shape. Then release it. Look that – so pretty. I love molding mooncakes, it is satisfying.

Take a bite – it is creamy and coconuty. The wrapper is soft and gooey, with a little hint of matcha flavor, very unique. This little dessert is a symbol of reunion. Happy Mid-Autumn Festival! May the round moon bring you a happy family and a successful future.

Thank you for watching and I will see you next time. Bye!

 

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Easy Snowy Coconut Mooncake Recipe (椰蓉月饼)

Coconut snowy mooncake is classic. The filling is creamy and rich. The wrapper is soft and gooey, with a hint of matcha flavor. These little treats are addictively delicious. 
Servings: 16 mooncakes

Ingredients

INGREDIENTS FOR THE FILLING (16 mooncakes)

INGREDIENTS FOR THE WRAPPER (16 mooncakes)

OTHERS

  • 2 tbsp of toasted glutinous rice flour

Instructions

Make The Filling

  • Add the eggs, coconut milk, sugar, and cake flour to a nonstick pot, then mix until no lumps. If necessary, let the mixture go through a sieve. Tip: Shake the coconut milk well before using it. If you don't have cake flour, you can use all-purpose flour.
  • Add the butter and shredded coconut. Stir constantly over medium-low heat for 6-10 minutes or until the mixture becomes a bit solid. Remove the filling to the side and let it cool to lukewarm. Tip: use fine coconut shreds for a better texture.
  • Divide the filling into 16 pieces (20 grams each) and roll them into round balls. Let them chill in the fridge for 1 hour or until cold.

Make the Wrapper

  • In a heat-proof mixing bowl, combine the sugar, glutinous rice flour, rice flour, wheat starch, and coconut milk, then mix until there are no lumps. Note: we used three different types of flour, which can be challenging to find. You can use tapioca flour to replace glutinous rice flour and use cornstarch to replace wheat starch, but the texture will be different.
  • Cover the mixture with a microwave-safe lid, then microwave it on high heat three times for 1.5 minutes, 1 minute, and 30 seconds. Take it out in between and stir the mixture, then put it back in the microwave. The cooking time may vary depending on the power of your microwave, be sure to check the consistency until the mixture becomes a dough and there is no more running liquid. If you don't have a microwave, you can steam the mixture for 30 minutes.
  • Cover the dough and let it chill in the fridge until lukewarm. Add 1 tsp of matcha powder to the dough and knead until well combined. You can use any food coloring you want or leave it plain.
  • Divide the dough into 16 even pieces, and roll them into round, smooth balls. Each one should be 20 grams. Cover them so they don't dry out.

Wrap the Mooncakes

  • Put the wrapper dough between 2 parchment papers and roll with a rolling pin until you get a round, even wrapper. Then use it to wrap the coconut filling. Do that to all the mooncakes.
  • Microwave 2 tbsp of glutinous rice flour on full power for 30 seconds. We will use this as a dusting powder to prevent the mooncakes from sticking to the molds. If you don't have a microwave, you can toast the glutinous rice flour in a nonstick pan over medium-low heat for a couple of minutes.
  • Dust the mooncake ball with a little bit of cooked glutinous rice flour. Shape it into a cuboid, place it into the mold, and press it down onto a clean cutting board with steady pressure. Then release it, and you will get a beautiful mooncake. Enjoy!

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