Description
Strawberry Snow Skin Mooncakes are a delightful twist on traditional mooncakes, featuring a chewy glutinous rice flour skin infused with fragrant strawberry puree and a refreshing strawberry jelly filling. These no-bake, chilled treats are perfect for festive occasions or as a sweet, fruity dessert that combines soft textures with vibrant flavors.
Ingredients
Scale
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 Filling: 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.
- 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).
- Shape 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.
- 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 in Mold: 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
- Use fresh or quality store-bought strawberry puree for the best flavor.
- If agar-agar is unavailable, gelatin powder can be used as a substitute, however, the setting time and texture might differ slightly.
- Light dusting of glutinous rice flour prevents sticking but avoid using too much to keep the skin soft.
- Mooncakes are best enjoyed within 2-3 days of preparation when stored in the refrigerator.
- For a vegan version, ensure the agar-agar powder is used instead of gelatin and milk alternatives are plant-based.
