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Chinese Name: 冰皮月饼
English Name: Snow Skin Mooncake; Ice Moon Cake; Ice-covered Moon Cake
Category: Snack小吃
Main Ingredients: Glutinous rice flour
Snow Skin Mooncake冰皮月饼 is traditional Chinese Mid-Autumn Festival中秋节 food. Because syrup is added to the traditional moon cake when making the skin, the color of the moon cake skin is golden yellow. The name of ice-covered moon cakes is a gimmick. In fact, some raw materials are glutinous rice. The moon cakes made of glutinous rice have a white appearance. They are kept in the freezer and in the freezer when they are sold.
When we first started making ice moon cakes, people didn’t pay much attention to the raw materials. At that time, the skin of ice moon cakes was made of cooked glutinous rice flour (also known as cake powder糕粉). However, because the skin will age, the ice skin moon cake will not be preserved for a long time but will crack and look ugly. The stuffing is made of lotus paste and bean paste. Therefore, among the products of the same type at that time, everyone was not optimistic about the product.
Up to now, ice moon cakes are very different from the past. The skin is made of many different types of starch, which can ensure that it will not crack, age, and taste like a raw powder for a long time. The filling of ice-covered moon cakes has also been improved a lot, using cream, mung bean filling, and fruit filling. The production process has also improved from manual production to aseptic workshop and automatic packaging.
Slowly, ice moon cakes are becoming more and more popular in Hong Kong. The production scale has also increased from one bakery to four major companies today. The market for ice moon cakes is also improving.
Because the old moon cakes are high in sugar and oil, there are more chemical raw materials such as bleaching and preservation, which will have some impact on the human body. The ice skin moon cake belongs to environmental protection and health products, so it is slowly accepted by the majority of consumers.
How to make Snow Skin Mooncake?
Ingredients：
- 1800g pumpkin
- 50g white sugar
- 70ml corn oil
- 20g starch
- 60g glutinous rice flour
- 40g rice noodles
- 40g powdered sugar
- 160g purple amaranth juice
- An appropriate amount of cake powder
- 300g mixed stuffing of pumpkin puree and bean paste
Instruction:
- Step 1, Peel and flesh the pumpkin, put it directly on the steamer covered with drawer cloth, steam it over high heat for about 20-30 minutes until it is soft and rotten, take out the pumpkin, and put it into a container and grind it into the mud.
- Step 2, Pour the pumpkin puree into the pot, stir fry constantly, add oil and sugar, add starch several times, and stir fry until it is very viscous.
- Step 3, Mix all the powders except powdered sugar and stir fry them in a wok over medium-low heat until they are slightly yellow. You can taste them without the smell of raw flour.
- Step 4, Take these ingredients into and out of the container, add powdered sugar, pour in oil, pour in hot purple amaranth juice, and stir them evenly with chopsticks while pouring them down, then cool them until they are not hot, knead them thoroughly and let them stand for 10 minutes. (wash the purple amaranth and put it into a container. Pour boiling water over the purple amaranth, and then stir it. When the water becomes very red, it can be used.)
- Step 5, Prepare the filling so that each filling is 25g. Take another 25g of skin, put the stuffing on it, and wrap it up.
- Step 6, Dip a little cooked glutinous rice flour into the mold and pour a little cooked glutinous rice flour into the mold. Shake it evenly and pour out the excess flour (the powder in the mold can’t be too much. If it’s too much, the cake skin won’t look good). Then put the dough into the mold and press it well.
Tips:
- After the ice skin is steamed, it should be completely cooled before filling, otherwise, it will stick to your hands. It’s normal for the ice skin to still stick to your hands after cooling. It can be solved by dipping an appropriate amount of cooked glutinous rice flour on your hands.
- When making, don’t touch too much cooked glutinous rice flour on your hands and in the moon cake mold, otherwise, it will affect the appearance of ice-coated moon cakes.
