Description
Strawberry Snow Skin Mooncakes are a delightful twist on traditional mooncakes, featuring a soft, chewy glutinous rice flour dough infused with strawberry puree and a refreshing strawberry jelly filling. These no-bake mooncakes are perfect for festive occasions or as a sweet treat, combining fruity flavors with a smooth, tender texture.
Ingredients
Snow Skin Dough
- 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)
Strawberry Jelly 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.
- Activate the Agar: Add the agar-agar powder to the mixture, stirring until completely dissolved. Let the mixture simmer for 2-3 minutes to activate the agar.
- Set the Jelly: 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 Oil and Flavor: Add the vegetable oil and vanilla extract, then mix well to combine.
- Incorporate Strawberry Puree: 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.
- Divide the Dough: Divide the snow skin dough into small portions (about 15-18g each, depending on your mold size).
- Flatten the Dough: Take a small ball of the dough and flatten it with your hands into a round disk (about 3 inches in diameter).
- Fill the Mooncakes: 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.
- Dust to Prevent Sticking: Lightly dust the outside of the mooncake with some additional glutinous rice flour to prevent sticking.
- Prepare the Mold: Lightly dust your mooncake mold with glutinous rice flour to prevent the dough from sticking to the mold.
- Shape the Mooncakes: Place the filled dough ball into the mooncake mold and press firmly to shape the mooncake. Carefully remove it from the mold.
- Chill the Mooncakes: 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 substitute agar-agar powder with gelatin powder if preferred, but agar-agar is vegan-friendly.
- Ensure the dough is not too wet to prevent difficulty in shaping.
- Fresh strawberries provide the best flavor, but frozen pureed strawberries can be used as well.
- Dusting glutinous rice flour on hands and molds helps prevent sticking during shaping.
- Store mooncakes in an airtight container in the fridge and consume within 2-3 days for best freshness.
