Description
These Strawberry Snow Skin Mooncakes are a refreshing twist on the traditional mooncake, with a soft, chewy, and slightly sweet snow skin filled with a creamy strawberry paste. They are perfect for moon festival celebrations or as a unique treat for any occasion. With vibrant pink hues and a refreshing fruity filling, they’re sure to impress!
Ingredients
Scale
For the Snow Skin:
- 150g glutinous rice flour (also known as sweet rice flour)
- 50g powdered sugar
- 50g coconut milk (or any milk of your choice)
- 30g vegetable oil
- 1/4 teaspoon vanilla extract
- 1 tablespoon strawberry puree (fresh or store-bought)
For the Strawberry Filling:
- 1 cup fresh strawberries, pureed
- 1/4 cup sugar
- 1 tablespoon agar-agar powder (or gelatin powder as a substitute)
- 2 tablespoons water
Instructions
- Prepare the Strawberry Filling:
- In a small saucepan, combine the strawberry puree, sugar, and water. Heat over medium heat until the sugar dissolves and the mixture is warm.
- Add the agar-agar powder to the mixture, stirring until completely dissolved. Let the mixture simmer for 2-3 minutes to activate the agar.
- Pour the mixture into a shallow tray or small silicone molds and let it cool completely at room temperature. Once set, cut the jelly into small, round pieces that will fit inside the mooncakes.
- Make the Snow Skin Dough:
- In a large bowl, combine the glutinous rice flour, powdered sugar, and coconut milk. Stir until the mixture forms a smooth paste.
- Add the vegetable oil and vanilla extract, then mix well.
- Gently fold in the strawberry puree, and stir until the dough takes on a light pink color. The dough should be soft and slightly sticky, but not too wet.
- Assemble the Mooncakes:
- Divide the snow skin dough into small portions (about 15-18g each, depending on your mold size).
- Take a small ball of the dough and flatten it with your hands into a round disk (about 3 inches in diameter).
- Place a piece of the strawberry jelly filling in the center of the dough and gently fold the edges of the dough around the filling, sealing it tightly.
- Lightly dust the outside of the mooncake with some additional glutinous rice flour to prevent sticking.
- Shape the Mooncakes:
- Lightly dust your mooncake mold with glutinous rice flour to prevent the dough from sticking to the mold.
- Place the filled dough ball into the mooncake mold and press firmly to shape the mooncake. Carefully remove it from the mold.
- Chill and Serve:
- Place the finished mooncakes in the refrigerator for at least 2-3 hours to firm up and set. They can be stored in an airtight container in the fridge for up to 2-3 days.
- Serve:
- Once chilled and firm, the Strawberry Snow Skin Mooncakes are ready to be served. Enjoy the chewy texture of the snow skin and the fruity strawberry filling!
Notes
- You can adjust the sweetness of the filling and snow skin by increasing or decreasing the sugar to your preference.
- If you can’t find agar-agar, gelatin can be used as a substitute, though the texture might be slightly different.
- The mooncakes can also be made in different flavors by using different fruit purees or even adding a little matcha or taro powder to the snow skin.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Chinese, Asian
Nutrition
- Serving Size: 1 mooncake (based on 12 servings)
- Calories: 130
- Sugar: 18g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0g