Snowskin Mooncake with Red Bean and Matcha Mochi 冰皮月饼红豆绿茶蔴糬

My kids have been asking me to make their favourite snowskin mooncake. This time i made with Japanese inspired moooncake, matcha mochi wrapped with red bean paste , plain snowskin and topped with beautiful pickled sakura ^_^

Anything decorated with sakura, sure look lovely! At the same time, slight salty taste of pickled sakura just give nice contrast to sweet snowskin and the filling.

How to make them..

Homemade red bean paste and matcha mochi, so i can control the sweetness..

Also a lovely gift to be given away..

Snowskin Mooncake with Red Bean and Matcha Mochi冰皮月饼红豆绿茶蔴糬

*makes 15pcs

For the snowskin pastry

100g Koh hun (cooked glutinous rice flour) 糕粉

100g Icing sugar糖粉

35g Shortening白油

110g Iced Cold water冷水

For the matcha mochi

50g glutinous rice flour

82g water

20g caster sugar

1/4tsp green tea or matcha powder

Potato starch, for sprinkle

250g red bean paste ( I used homemade, refer recipe here)

Pickled sakura, soak in water for 15mins, squeeze water and pat dry, optional

Method

1. To make mochi. Combine glutinous rice flour , matcha pwoder and sugar in a medium bowl and whisk all together.

2. Add in water and mix well until combined. Pour into a bowl then steam over high heat for 20mins. 

3. Sprinkle some potato starch on a tray, then transfer the cooked mochi on top, sprinkle more potato starch on the mochi, set aside to completely cool down.

4. To make snowskin pastry. Sieve koh fun and icing sugar into a big bowl. Rub in the shortening and add in iced water, lightly mix to form a dough. Keep in the fridge if you are not using it immediately.

5. To assemble. Scale the red bean paste at 15g each, use a scissor to cut a small matcha mochi (~5g). Wrap mochi with red bean paste, shape into ball.

6. Scale the snowskin pastry into 25g each, roll into round then flatten and wrap red bean ball

7. Place the snowskin ball into the prepared mooncake mould. Press firmly, dislodge imprinted mooncake from mould. Place a sakura on top, refrigerate before consume.

Recipe by Sonia a.k.a Nasi Lemak Lover