Lotus Biscoff Snow Skin Mooncakes with Nice Cream Filling
Equipment
Ingredients
Snowskin Mooncake Dough
- 150 g sweetened white bean paste (shiro an)
- 50 g mochiko flour, sweet rice or glutinous rice flour
- 57 g water
- 1 Tbsp Biscoff cookie butter
Mooncake Filling
- 300 g Biscoff Nice Cream , or other mooncake fillings of choice like mung bean paste. Check out my ULTIMATE LIST OF SNOW SKIN MOONCAKE FILLINGS post for more ideas!*
Instructions
Prepare the filling (read note on alternatives*)
- Prepare mooncake filling by placing a scoop of ice cream into a piece of plastic clear wrap.
- Wrap the ice cream scoop with the plastic wrap. Repeat 8x times
- Freeze the pre-scooped ice cream until completely frozen (about 1-2 hours). It's important for the ice cream scoops to be frozen solid to keep it from melting when covering them with the mooncake skin. Keep them in the freezer until ready to use.
Make the Mooncake Skin
- In a microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an) and sweet rice flour until the the shiro an has been well incorporated into the flour.
- Add water and whisk until smooth.
- Microwave the mixture for 1 minute
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mixture so that the cooked and uncooked parts are evenly mixed
- Microwave the mixture again, this time for 1 minute
- Stir well, and pour the cooked glutinous rice dough onto a lightly greased baking pan
- Flatten the cooked dough using gloved hands or rolling pin. Using a rolling pin to thin out the mooncake dough before wrapping ensures a thinner, more even mooncake skin.
Shape the Mooncakes
- Cut the glutinous rice dough into 7-8 pieces using scissors
- Wrap the mooncake dough around the prepared ice cream filling, Fit the filled pieces into a lightly greased mooncake mold** and press into shape. You'll have to work quickly on this step so that the ice cream doesn't melt while you're molding the mooncakes.
- Repeat with the other dough peices, taking the ice cream balls out of the freezer one at a time.
- Eat immediately, or for the best texture, freeze the mooncakes for 30-60 minutes before serving.
- For even longer storage, keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
- Enjoy!
Notes
*There are so many filling options when it comes to mooncakes. This recipe uses an ice cream filling, but you can also use lotus paste, white bean paste, or red bean paste as mooncake fillings.
For more ideas on mooncake fillings, check out my ULTIMATE LIST OF SNOW SKIN MOONCAKE FILLINGS post here.
**I used a 75 g mooncake mold, but you can also use any mold size you have at home.
Also, I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
PLEASE NOTE: This snowskin mooncake recipe is based on my original shortcut snowskin mooncake recipe (link here) and does not adhere to most traditional recipes, where the mooncake dough is made using cooked glutinous rice flour, icing sugar, shortening and water. While this recipe may differ from the traditional preparation, it still produces delicious and unique mooncakes that are perfect for anyone looking to try something new. It's also less time-consuming and simpler.
Nutrition
Calories: 152kcalCarbohydrates: 29gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 28mgPotassium: 83mgFiber: 1gSugar: 18gVitamin A: 168IUVitamin C: 1mgVitamin D: 1µgCalcium: 65mgIron: 1mgZinc: 1mg***Net Carbs: 28g
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