Salted Egg Yolk Snow Skin Mooncake Recipe by Brenda @pistachiopicks
Prep time: 15 mins | Cook Time: 30 minutes | Chill Time: 2.5 hours
Snow Skin Mooncakes (mochi)
- 3.5 tbsp (50 mL) glutinous rice flour
- 3.5 tbsp (50 mL) rice flour
- 3.5 tbsp (50 mL) wheat flour
- ½ cup (120 mL) homogenized milk (3.25% milk fat)
- 1 tbsp + 1 tsp (20 mL) neutral oil
- 2 ⅓ tbsp (35 mL) sugar
- 2 whole eggs
- 3 salted egg yolks
- ¾ cups (85 mL) sugar
- ¼ cup (60 mL)cake flour
- ½ cup (120 mL) milk
- ¼ cup (50 mL) unsalted butter, melted
- medium bowl
- whisk or fork
- medium saucepan
- plastic wrap
- steam tray
- large pot
- steam tray
- plastic bag
- In a medium bowl, whisk together eggs, sugar, cake flour, milk, melted butter and mashed salted egg yolks.
- Pour mixture through a sieve and into a medium saucepan.
- Heat the custard mixture over medium heat and stir until it thickens into a doughy paste.
- Once the custard paste has formed, pour it into a glass container.
- Place plastic wrap directly onto the custard to avoid the top from drying out.
- Place the container in the refrigerator for at least 2 hours.
Snow Skin Mochi
- Put a steam tray in a large pot and fill with enough water to steam for 15 minutes. Place the pot over medium heat.
- Whisk together glutinous rice, rice flour, wheat flour, sugar, milk and oil in a bowl.
- Pour mixture through a sieve and into a bowl.
- Cover the bowl with plastic wrap and place it inside the steamer. Steam for 15 minutes.
- Scoop the mochi into a plastic bag and knead it until smooth (1 minute)
- Place the mochi into the fridge for 30 minutes until it’s slightly warm to the touch.
- Then, knead the mochi non-stop for 10 minutes in the bag.
How to create duo tone snow skin mooncakes
- Split the dough in half and mix one half with butterfly pea powder until it turns to your desired shade of blue.
- Weigh out 10g of blue and plain mochi. Stick each piece together, then roll it into a ball.
- On a square of parchment paper, place the mochi ball and top it with another square of parchment paper. Flatten the mochi with your palm heel.
- Using a rolling pin, roll out the mochi until it’s approximately 10 cm in diameter. It doesn’t need to be a perfectly round circle.
- Peel off the top parchment paper and flip the exposed mochi side onto your hand. Remove the remaining parchment paper and place a custard ball in the centre.
- Using your free hand, take the edge of the mochi skin and press it on the custard ball. Continue to cover the custard as it’s a parcel and make sure there are no air bubbles. Repeat steps 4 to 7 until all custard pieces are used.
- Gently roll each mochi ball into cooked glutinous flour. Then brush off excess flour with a brush.
- Put the crease-less side of the mooncake/mochi ball into the press. Gently press the lever down onto the mooncake for 5 seconds and then release the press
- Let the mooncake slide out. Repeat for the remaining mochi balls.