Snow Skin Taro Mooncakes made with Fried Glutinous Rice Flour
Updated: Apr 15
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.
Mid-Autumn Festival related posts:
This year I decided to make Snow Skin Mooncakes with Taro Root filling. To see how to make the Taro Root Filling for Mooncakes or other yum pastries. 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.
Snow Skin Taro Mooncakes made with Fried Glutinous Rice Flour Makes 20
Ingredients: 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.