Mid-Autumn Festival is coming up in less than a month (this year, it’s October 4, 2017) and I started to think about what to make for the blog and YouTube. I had previously made Suzhou Savoury Mooncakes, Snow Skin Coconut Custard Mooncakes (steamed glutinous rice flour method), and Traditional Mooncakes with Lotus Seed Paste and Golden Syrup.
This year I decided to make Snow Skin Mooncakes with Taro Root filling. To see how to make the taro root filling, see here. This post will focus on making snow skin mooncakes with fried glutinous rice flour and shortening. This will be different from the one we made last year – Snow Skin Coconut Custard Mooncakes – which was made with glutinous rice flour and then steaming it. This version, will require no cooking.
Where to find Fried Glutinous Rice Flour?
I actually had a hard time locating fried glutinous rice flour, that’s why I never made this version last year. This year, I made a point to try locate this ingredient. I tried T&T Supermarket, H-Mart, Foody World, various small grocery stores in Richmond, and then I finally checked 88 Supermarket in Vancouver. It was there! This was actually my last place to check because they didn’t have it last year, so I didn’t bother to try until it was my last resort. Anyways, I managed to grab two bags. Here’s how the ingredient looks like.
Thank you for reading! Hope you enjoyed this tutorial! I’d like to see how they turned out! “#sweetrehabkitchen“.
Looking for more Mid-Autumn Festival recipes?
Suzhou Savoury Mooncakes
Snow Skin Coconut Custard Mooncakes (steamed glutinous rice flour method)
Snow Skin Mooncakes made with fried glutinous rice flour and filled with Taro Root Filling
Traditional Mooncakes with Lotus Seed Paste and Golden Syrup
Check out tutorial here.
- 180g Fried Glutinous Rice Four (Gaofen)
- 120g Powdered Icing Sugar
- 60g Shortening
- 225ml Water
- Few drops of Purple Food Colouring
- Fried Glutinous Rice Flour for Coating
- 1lb Taro Root Filling
- In a mixer with the paddle attachment, add the fried glutinous rice flour and powdered icing sugar.
- Mix on low speed for 1 minute.
- Slowly add the water mixed with purple food colouring.
- A sticky dough will form.
- Next add the shortening to the dough and continue to mix for 3 minutes on medium speed.
- Remove the dough from the bowl and knead for 3 minutes or until a smooth dough is formed
- Depending on the size of your mooncake press, portion out the dough accordingly. My mooncake press was for 50g. So I made 25g snow skin dough portions and divided the taro root filling into 25g portions.
- Roll the snow skin dough into a smooth ball.
- Lightly dust the work surface with fried glutinous rice flour.
- Flatten the snow skin dough portion with a rolling pin to the size of your palm.
- Add the taro root filling to the centre of the snow skin wrapper. Start pinching the snow skin dough around the taro filling.
- Roll the cake ball smooth.
- Place the cake ball into mooncake mould and press. Push the mooncake out.
- Continue with the remaining dough and filling.
- After shaping, store the cakes in an airtight container and refrigerate for about 2 hours. Chilling the cakes will help the fillings to become firmer and chewier.
- Snow Skin Wrapper About 480grams
- Condensation will get rid of the flour on the surface of the mooncake.