Yearly on the fifteenth day of the eighth lunar month, individuals throughout China, Vietnam, and different Asian nations get pleasure from mooncakes in celebration of the Mid-Autumn Competition. A ritual that dates again centuries, these delicacies are full of decadent candy and savory fillings and historically baked till deeply golden-brown.
In fashionable occasions, the treats have diversified, and one up to date selection that’s change into wildly standard is snow-skin mooncakes, a rice-flour-based model with a smooth, chewy, barely translucent wrapper. Not like their conventional counterparts, snow-skin mooncakes don’t require an oven. For this iteration, I’ve stuffed the wrappers with a creamy, barely candy mung bean paste. The earthy taste of the beans and milky essence of the butter make for a luscious filling.
Snow-skin mooncakes often name for gao fen, which is cooked glutinous rice flour. This may be exhausting to search out within the U.S, so as a substitute, the recipe makes use of uncooked flour, and we’ll guarantee all of it will get cooked earlier than utilizing it within the mooncakes.
For steaming the dough, you should use a metal steaming rack or a bamboo steamer.
To provide the confections their signature stunning designs, you’ll want just a few 50-gram mooncake molds.
