Tiffany Rosette Mooncake with Vanilla & Chocolate Mung Bean Filling
The Mid-Autumn Festival is fast approaching, and we are excited to get our hands on some delectable mooncakes! This wonderful time of year is when the moon will be at its fullest and brightest, so families will gather to celebrate and honor it in thanks and hope for longevity and good fortune for the year to come. Mooncakes are traditional sweet pastries typically filled with lotus seed paste or red bean paste; the outer layer is made with a tender dough and finished with a glossy, intricate design of flowers, vines, and moons. Here, we have snow skin mooncake—these stunning blue beauties have a mochi-like outer layer and a mung bean filling that make for a satisfying treat to really sink your teeth into! These skillfully sweet delicacies make the perfect offering to show your love and appreciation for your family, or simply just to enjoy yourself!
Makes 12 Pieces of 50-gram Mooncake
For the Blue Snow Skin:
50g glutinous rice flour
50g rice flour
50g icing sugar
20g wheat starch
165 ml milk of choice
2 tbsp canola oil
1 tsp Suncore Foods® Aqua Blue Spirulina Powder
Darker Blue Shade Snow Skin:
1/2 tsp Suncore Foods® Aqua Blue Spirulina Powder
1/4 tsp Suncore Foods® Blue Butterfly Pea Powder
100 grams dry skinless mung bean (soaked overnight)
400 ml cooked mung bean
50 ml milk of choice
1/3 cup sugar of choice
1 tbsp glutinous rice flour
3 tbsp canola oil
5 tsp cocoa powder
30 ml water
2 tsp pure vanilla bean paste
1. To Make the Paste – Place the soaked mung bean and water in a small saucepan until soft and water has evaporated. Discard excess water. Place all other ingredients into a blender. Blend the mixture until very smooth.
Strain mixture directly to a non-stick pan; add in the oil; mix with a heat proof spatula until fully combined. Cook mixture on medium low heat; make sure to stir constantly with the spatula until mixture turns into a dough foam and no longer sticking to the spatula when stirring (around 25-30 mins).
2. Divide dough into half; mix in chocolate mixture to one of the doughs. Continues to cook on non-stick pan; folding and stir it constantly until the dough no longer sticks to the spatula. Transfer to cling wrap; cover and chill for an hour before using.
3. Add vanilla bean paste to the other half of the dough. Repeat the same process.
4. To Make the Snow Skin — Place all dry ingredients in a large bowl. Mix well with a wire whisk. Add in milk and oil, mix until well incorporated. Pour mixture over fine mesh shift to a heat proof bowl to discard lumps. Place bowl in a steamer; steam mixture for 25 mins. Once done; fold and press mixture with a heat proof spatula until dough is smooth and no longer sticky. Cover with cling wrap and let it chill for 30 mins.
6. Meantime; heat up a non-stick pan. Add 1/4 cup glutinous rice flour; cook on low heat for 5 mins. Set aside until ready to be used (for dusting).
7. To Assemble — Divide chocolate and vanilla paste into 12 pcs equal-sized balls. Measure out 12 pcs of 20-25 grams skin dough (depending on how thick you like the skins. Flatten vanilla ball; place chocolate ball in the centre; gently wrap; pinch to seal the bottom. Lightly dust flour on silicon matt and rolling pin or round plate; flatten snow skin dough; place vanilla & chocolate ball in the centre. Gently wrap; pinch to seal.
8. Lightly coat mooncake with flour; place mooncake sealed side down; cover it with moon cake mould, firmly pressed couple of times to shape. Enjoy! (They taste best the day it’s made)