Black snowskin mooncake

Black snowskin mooncake was actually inspired by this dessert at Chinta Ria Buddha Love.  

If you haven't been to their restaurant, then you should definitely go.  They have very authentic Malaysia food and outstanding service.

Anyway, we all know black is beautiful!  This recipe makes 10 x 100g mooncakes.

Just in case you want the Chinese, here is a picture of a bag of black glutinous rice flour.

Ingredients

60 g glutinous rice flour

50 g rice flour

30 g wheat starch

60 g icing sugar

270 ml coconut milk

1T oil

500 g filling paste of your choice (e.g. red bean paste)

300 g filling paste of your choice (e.g. lotus paste)

Method

Measure together the glutinous rice flour, rice flour, wheat starch and icing sugar. Sift to make sure you remove any lumps.  Add in half the coconut milk, whisk until a paste, add in the remaining coconut milk and whisk until smooth. Add in oil, whisk and pour into a heatproof container (I am using a pyrex)

Put into steamer, steam over medium heat for 25 minutes.

Pour off any excess liquid if there was any that dripped into your container and let it cool for approximately 5 minutes.

Cut and mix until smooth with spatula while still hot/warm. Set aside until slightly cooled, then wrap with cling wrap and chill for 30 minutes.

Divide filling into 10 portions (30 g each) and roll into balls.

Divide filling into 10 portions (50 g each) and wrap the 30g balls.

Divide cooled snow skin into 10 portions and wrap the 80g balls by flattening the snow skin into a round shape, topping with filling.

Shape the fully wrapped filling with snow skin and place into mooncake 100g mould.  Apply print.

You can chill the snow skin mooncakes for an hour before serving for a better texture.

For storage, put snow skin mooncakes in airtight container and freeze, thaw in the fridge before serving.