Matcha Snow Skin Mooncakes Recipe
Delight in the delicate flavors of homemade Matcha Snow Skin Mooncakes, featuring a smooth sweet white bean paste infused with vibrant matcha and wrapped around a traditional red bean yokan filling. Perfectly soft and chewy, these no-bake mooncakes are a modern twist on the classic treat enjoyed during the Mid-Autumn Festival.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Total Time: 19 minutes
- Yield: 6 mooncakes 1x
- Category: Dessert
- Method: Microwaving
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Mooncake Skin
- 150 g sweetened white bean paste (shiro an)
- 50 g mochiko flour (sweet rice or glutinous rice flour)
- 1 tsp matcha powder
- 57 g water
Filling
- 6 pieces red bean neri yokan
Instructions
- Prepare the Filling: Cut the red bean neri yokan into squares sized to fit inside the mooncake mold. Set aside. You can also use other fillings like white bean paste if preferred.
- Mix Skin Ingredients: In a microwave-safe glass bowl, combine the sweetened white bean paste and mochiko flour until well incorporated.
- Add Matcha and Water: Mix in the matcha powder, then add water and whisk thoroughly until the mixture is smooth.
- First Microwave Session: Microwave the mixture for 1 minute to cook the dough slightly.
- Stir Dough: Using a solid metal spoon, stir the partially cooked dough to evenly combine the cooked and uncooked parts.
- Second Microwave Session: Microwave again for 1 minute to further cook the dough.
- Final Stirring: Stir the dough again until smooth and evenly cooked.
- Prepare Dough for Shaping: Scrape the cooked mooncake dough onto a lightly greased baking pan.
- Divide Dough: Cut the dough into 6 equal pieces using scissors or a plastic dough cutter.
- Assemble Mooncakes: Take each piece of dough and place a piece of yokan filling in the center, then wrap the dough around it.
- Shape Mooncakes: Press each filled dough piece into a lightly greased mooncake mold to form the traditional shape. For best results, chill the mooncakes in the freezer for 20-30 minutes and re-press if the shape softens.
- Serve and Enjoy: Your matcha snow skin mooncakes are now ready to be enjoyed fresh or chilled.
Notes
- You may substitute the red bean yokan filling with other mooncake fillings like white bean paste.
- Use a solid metal spoon when stirring post-microwaving to avoid breaking the dough.
- Mooncakes may lose shape if molded while the dough is warm; freezing and re-pressing improves appearance.
- Lightly grease baking pans and molds to prevent sticking.
Keywords: Matcha Snow Skin Mooncakes, Mooncakes, Mid-Autumn Festival, Red Bean Yokan, Glutinous Rice Flour, Japanese Dessert, No-Bake Mooncakes
Find it online: https://todayquickmeals.com/matcha-snow-skin-mooncakes-recipe/
