Matcha snowskin mooncakes

This year for snow skin mooncake I followed a recipe for matcha/green tea mung bean mooncakes but turned it into a pressure cooker vegan version.

If you don't have a pressure cooker, follow the original recipe linked (soak the beans for 3 hours, or overnight and steam for 30 mins).

To make a vegan version of the recipe, I used coconut milk and coconut oil. Using a pressure cooker for the mung bean paste really speeds things up because you can don't need to soak as long. I also used store bought fried glutinous flour, so I didn't need to use the oven.

Ingredients (yields 500g of mung bean paste)

150 g split mung bean (soak for an hour, drained)

2T Matcha powder (Japanese green tea powder)

80ml hot water

1/4 tsp fine salt

1/4C caster sugar

200ml coconut milk

2 T glutinous rice flour

40 g coconut oil

Ingredients for matcha snow skin: (for 10 mooncakes)

40 g glutinous rice flour

35 g rice flour

15 g wheat starch

1/2 tsp matcha powder (Japanese green tea powder)

40 g icing sugar

145 g coconut milk

1T (20g) coconut oil

Fried glutinous rice flour (for dusting mooncakes... may be 2T)

200 g Matcha Mung Bean Paste

Method (pressure cooker mung bean paste)

Pressure cook (water slightly covering the mung beans) on bean setting (until the beans are soft and easy to smash). Mash them with a potato masher/pass through a sieve until smooth. Transfer to a non-stick saucepan.

Mix together hot water and matcha powder. Add in salt, sugar and coconut milk, mix well. Add in glutinous rice flour, mix until combined.

Heat your non stick saucepan to medium heat. Add matcha mix and stir through mung bean paste. Add coconut oil to mung bean paste and stir.

Cook over medium heat for 10 minutes, then reduce to medium-low heat and cook for 10 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste which sticks to itself (see pics).

Set aside to cool completely. For storage: Plastic wrap paste and store in container in freezer. Return frozen paste to room temperature before using.

Method (snow skin)

Mix together glutinous rice flour, rice flour, wheat starch, matcha powder and icing sugar. Add in milk, mix until smooth. Add in cooking oil, mix until combined. Sieve mixture into an oil coated heat resistant bowl. (You may increase the amount of oil to 30 g, the hardening of snow skin will be slower if it is oilier.)

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

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

Method (mooncakes)

Divide Matcha Mung Bean Paste into 10 portions (20 g each).

Divide Matcha snow skin into 10 portions (27 g each).

Flatten snow skin into round shape, top with filling, then fully wrapped filling with snow skin. Lightly coat with fried glutinous rice flour, then print the pattern with small mooncake mould (50g mould size).