Vietnamese Snow Skin

Vietnamese Snow Skin Mooncake

Dessert

Vietnamese snow skin mooncakes are very popular during mid-autumn festivals. I learnt the recipe from the internet, then customised it to suit my taste. They are soft and chewy on the outside and you can add any filling such as mung beans, lotus seeds or purple sweet potato. Whatever you choose, they will be delicious!

Serving size

4

Difficulty

Easy

Ingredients

— 250g sugar — 250g hot water — ⅛ tsp lemon juice — 200g glutinous rice flour (cooked) — Mung bean filling — Purple sweet potato filling — Lotus seed paste filling — 2g matcha powder — ½ tsp pomelo essence

Cooking Time

120 min

Intensity

–

Allergens

–

Method

1. Add the water to a pan and bring to a boil, then add the sugar. Stir to dissolve the sugar completely. Add the lemon juice when small bubbles begin to appear. Continue boiling the syrup for 1-2 minutes until the syrup looks clear.

Pour the syrup into a clean bowl.

2. Add 400ml sugar syrup and ½ tsp of pomelo essence to the bowl. Stir the syrup constantly while gradually adding the cooked glutinous rice flour.

3. Continue until about 2⁄3 (140 grams) of the flour has been added and the dough becomes quite thick but is still wet and sticky.

4. Sprinkle 30 grams of flour on a clean counter.

Turn the dough onto the counter, and cover its surface with a tablespoon of flour. Let it sit for 15 minutes.

5. Knead the dough lightly and gently. Continue to sprinkle the remaining flour and repeat kneading a few times until the flour is elastic.

The dough must become smooth and no longer stick to your hands.

6. Divide the dough into small portions of 110 grams each. Lightly dust each piece of dough and roll into a ball. Cover to prevent them from drying. 7. Use the palm of your hand to flatten the piece of dough, making sure the edge is thinner than the centre. Put a ball of filling into the centre of the skin and wrap the skin tightly around the filling.

Seal carefully.

8. Roll the cake ball on the counter dusted with a bit of flour to prevent them from sticking to the mould. Put the cake into the mould with the seamed side up. Use the palm of your hand to press evenly on the centre and around the edges so that the cake fits well around all corners of the mould. Lightly knock the mould onto the counter to remove the cake.

9. Continue with the remaining pieces of dough.

Cover all the cakes with cling film and let them sit at room temperature.

10. The cakes will taste better the next day. Store in an airtight container at room temperature, and consume within 3-4 days for the best taste and texture.