Prepare mooncake filling by rolling about 1-2 Tablespoons of sweetened bean paste filling into balls. Set aside.
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. Add butterfly pea extract
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 scrape the cooked glutinous rice dough onto a lightly greased baking pan
Shape the Mooncakes
Cut the glutinous rice dough into 6-7 pieces using scissors
Fill with prepared sweetened white bean filling.
Fit the filled pieces into a lightly greased mooncake mold** and press into shape. I used a 75 g mooncake mold, but you can also use any mold size you have at home
For the best texture, let cool in the freezer for 20-30 minutes before eating.
Enjoy!
Notes
*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 MOONCAKE FILLINGS post here.**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.
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