Snowskin Mooncake / Bánh Trung Thu Dẻo

Method21 steps · about 1 hr 1 min

1. 1

   Step 1: In a saucepan over medium heat, combine 170 g water and 37.5 g white cane sugar. Stir to dissolve the sugar. When the syrup starts to boil, remove from the heat and let it cool until lukewarm.

   Uses 170 g water · 37.5 g white cane sugar

   
2. 2

   Step 2: Pour the lukewarm syrup into a mixing bowl and gradually mix in 100 g already-cooked or roasted glutinous rice flour (100 g). Add one drop of pomelo flower extract if desired. Do not substitute raw glutinous rice flour; these mooncakes are not cooked after assembly.

   Uses 100 g cooked glutinous rice flour · 1 drop pomelo flower extract · 170 g water and 37.5 g sugar brought just to boiling, then cooled until lukewarm

   
3. 3

   Step 3: Continue to mix until all the flour is incorporated. The dough should feel slightly tacky and soft. Cover with a hand towel and let the dough rest for 15 minutes.

   Dough Rest · 15 minUses cooked glutinous rice flour mixed into syrup with optional drop of pomelo extract

4. 4

   Step 4: Dust a board with some of the separate extra cooked rice flour, place the rested dough in the centre and lightly dust its top.

   Uses extra cooked/roasted rice flour as needed for kneading, dusting and molding · soft tacky dough rested covered fifteen minutes

   
5. 5

   Step 5: Knead by pushing the dough forward with the heel of your hand, partially folding the top over the centre, rotating 45 degrees and repeating. Add only as much extra cooked rice flour as needed to handle the dough.

   Uses extra cooked/roasted rice flour as needed for kneading, dusting and molding · rested dough and board lightly dusted with separate extra cooked flour

   
6. 6

   Step 6: Knead until the dough is smooth, holds its shape and remains soft and slightly sticky. Add extra cooked rice flour sparingly rather than trying to reach a fixed extra-flour weight.

   Uses extra cooked/roasted rice flour as needed for kneading, dusting and molding · dough kneaded with only enough extra cooked flour to hold shape

   
7. 7

   Step 7: Weigh the dough and the 250 g ready-made red bean paste. For the 75 g-capacity mold, portion 30 g dough and 25 g filling per mooncake; the actual mooncakes weigh about 55 g each. Depending on how much usable dough you have, make 6–10 moon cakes and reserve any leftover dough or filling. Keep the portions on a non-stick mat and cover with a clean towel to prevent drying.

   Uses 250 g ready-made red bean paste · actual batch of smooth soft dough ready to weigh and divide

   
8. 8

   Step 8: Dust your hands with extra cooked rice flour and roll one 30 g dough portion into a smooth ball. Keep your hands lightly dusted as needed, or use food-safe gloves.

   Uses extra cooked/roasted rice flour as needed for kneading, dusting and molding · one 30 g portion from weighed snowskin dough

   
9. 9

   Step 9: Flatten the ball onto the board or your palm.

   Uses one dusted dough portion rolled into a smooth ball

   
10. 10

    Step 10: Use your pointer fingers and thumbs to gently enlarge the circle, focusing on pressing the edges.

    Uses one dough portion flattened on board or palm

    
11. 11

    Step 11: Roll one 25 g ready-made filling portion into a ball and flatten it slightly into a disc to make wrapping easier.

    Uses one 25 g portion of ready-made red bean paste

    
12. 12

    Step 12: Place filling onto the center of the flattened dough circle.

    Uses dough disc gently enlarged with thinner edges · one filling portion rolled and slightly flattened

    
13. 13

    Step 13: With your pointer finger and thumb on your dominant hand, make a circle. Place the skin and filling over the circle.

    Uses filling centred on one flattened dough circle

    
14. 14

    Step 14: Use your fingers to gently wrap the dough skin over the ball of filling.

    Uses dough circle with filling supported over hand circle

    
15. 15

    Step 15: Make sure to remove all the air bubbles and wrap it completely.

    Uses dough skin wrapped around ready filling

    
16. 16

    Step 16: Gently pinch the top so the dough closes over the ball and sticks to itself. Place the ball of dough in your palms and gently roll to reinforce the ball shape.

    Uses air pockets removed and dough wrapped completely around filling

    
17. 17

    Step 17: Lightly dust the wrapped ball with extra cooked rice flour, particularly the top that the mold will press.

    Uses extra cooked/roasted rice flour as needed for kneading, dusting and molding · seam pinched shut and filled ball rolled smooth

    
18. 18

    Step 18: Dust the inside of the mold with extra cooked rice flour, then turn it upside down and gently tap out the excess.

    Uses extra cooked/roasted rice flour as needed for kneading, dusting and molding

    
19. 19

    Step 19: Place the ball on the cutting board, seam-side down. Place the mold above and firmly and evenly press for a few seconds. Remove the mold from the mooncake.

    Uses wrapped mooncake dusted particularly on mold-facing top

    
20. 20

    Step 20: Gently brush off the excess flour on top.

    Uses filled ball pressed and released from dusted mold

21. 21

    Step 21: You can serve them immediately or let the snow skin mooncakes rest on the counter, uncovered for 1-hour to get a slightly firm texture.

    Optional mooncake texture rest · 60 minUses excess flour brushed from molded mooncake