Master the Easiest Mooncake Recipe! (Snowy-Style)

Summary

In this video, Mandy introduces a simple recipe for beginners to make snowy mooncakes, a popular dessert for the Mid-Autumn Festival. Unlike the traditional, complex Cantonese mooncake, snowy mooncakes have a translucent wrapper and are served cold. Mandy walks viewers through creating a creamy custard filling and a soft, chewy wrapper. She demonstrates the easy process of portioning, assembling, and molding the mooncakes using basic ingredients and a microwave method. With a focus on simplicity and visual appeal, this recipe is perfect for those looking to create delicious mooncakes without the traditional complexities.

Takeaways

• 😀 Make snowy mooncakes, a beginner-friendly recipe, with a custard filling and translucent wrapper.
• 😀 For the custard filling, use one whole egg and three egg yolks for a rich, orange color.
• 😀 The custard filling includes melted butter, milk, cake flour, sugar, and optional milk powder for flavor.
• 😀 The custard mixture needs to be stirred constantly while cooking until it thickens into a paste-like consistency.
• 😀 Let the custard filling chill in the fridge for at least 3 hours before shaping it into balls.
• 😀 For the wrapper, combine glutinous rice flour, rice flour, wheat starch, sugar, milk, condensed milk, and vegetable oil.
• 😀 The wrapper dough is cooked in the microwave in intervals to achieve the right consistency.
• 😀 Knead the wrapper dough until it becomes elastic and non-sticky, wearing gloves to avoid the sticky texture.
• 😀 Portion the wrapper dough into 20-gram balls and the custard filling into 30-gram balls for each mooncake.
• 😀 To assemble the mooncakes, wrap the custard filling with the dough and pinch to close. Use a mooncake mold for a neat finish.

Q & A

What is the main difference between a traditional Cantonese mooncake and a snowy mooncake?

A traditional Cantonese mooncake is quite complicated to make and is typically baked, while a snowy mooncake is simpler, served cold, and has a translucent, gooey wrapper.

What are the key ingredients for the custard filling (Nai Huang Xian)?

The key ingredients for the custard filling are one whole egg, three egg yolks, melted butter, milk, cake flour, sugar, and milk powder for flavor.

Why is it important to whisk the egg mixture thoroughly when making the custard filling?

Whisking the eggs thoroughly helps ensure there are no visible egg whites left and results in a smooth and even custard filling.

What is the purpose of using glutinous rice flour in the wrapper recipe?

Glutinous rice flour gives the mooncake wrapper its signature gooey and stretchy texture, which is essential for the characteristic feel of a snowy mooncake.

What is the role of wheat starch in the mooncake wrapper?

Wheat starch contributes to the translucent appearance of the mooncake wrapper, making it visually appealing and giving it a delicate texture.

Why is it recommended to cook the wrapper mixture in the microwave instead of steaming it traditionally?

Using the microwave is faster and more convenient compared to traditional steaming, allowing for a quicker and easier preparation process while still achieving the desired texture.

What should be the ideal consistency of the wrapper dough once it is done cooking?

The wrapper dough should be smooth, elastic, and non-stick within five minutes of kneading, making it easier to work with.

How should you portion the custard filling and wrapper dough for each mooncake?

Each portion of custard filling should be 30 grams, and each portion of the wrapper dough should be 20 grams, ensuring balanced and bite-sized mooncakes.

What is the purpose of toasting glutinous rice flour before using it in the mooncake molds?

Toasting the glutinous rice flour prevents it from being raw and ensures it works effectively as a dusting powder to prevent the mooncakes from sticking to the molds.

Can you make bigger mooncakes using this recipe? If so, how?

Yes, you can make bigger mooncakes by combining two portions of dough and filling, then using a 100-gram mooncake mold to form six larger mooncakes instead of twelve smaller ones.