Description
Strawberry Snow Skin Mooncakes are a delightful twist on traditional mooncakes featuring a soft, chewy glutinous rice flour skin infused with fresh strawberry puree, enveloping a refreshing strawberry jelly filling. This no-bake, chilled dessert offers a perfect balance of fruity sweetness and delicate texture, ideal for festive occasions or an elegant treat.
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.
- Add Agar-Agar: Stir in the agar-agar powder until completely dissolved. Let the mixture simmer gently for 2-3 minutes to activate the agar.
- Set the Jelly: Pour the mixture into a shallow tray or small silicone molds and allow it to cool completely at room temperature. Once set, cut the jelly into small, round pieces to 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 a smooth paste forms.
- Add Oil and Flavoring: Incorporate the vegetable oil and vanilla extract into the mixture, mixing thoroughly.
- Incorporate Strawberry Puree: Fold in the strawberry puree gently, mixing until the dough takes on a light pink hue and has a soft, slightly sticky consistency without being too wet.
- Divide Dough Portions: Portion the snow skin dough into small balls weighing approximately 15-18g each, depending on your mold size.
- Flatten Dough Balls: Take one dough ball and flatten it into a round disk about 3 inches in diameter using your hands.
- Add Filling: Place a piece of the strawberry jelly filling in the center of the dough disk. Carefully fold the edges over the filling and seal tightly.
- Dust Exterior: Lightly dust the outside of the filled dough ball with glutinous rice flour to prevent sticking.
- Prepare Mold: Dust a mooncake mold lightly with glutinous rice flour to keep the dough from sticking.
- Shape Mooncakes: Place the filled dough ball into the mold and press firmly to imprint the shape and pattern. Gently remove the shaped mooncake.
- Chill Mooncakes: Refrigerate the finished mooncakes for at least 2-3 hours to allow them to firm up and set properly.
- Serve: Enjoy your chilled Strawberry Snow Skin Mooncakes, appreciating the chewy snow skin paired with the fruity jelly filling. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Notes
- Use fresh or good quality store-bought strawberry puree for the best flavor.
- If agar-agar is unavailable, gelatin powder can be used as a substitute but note the setting times may vary.
- Ensure the dough is not too wet; add a little extra glutinous rice flour if needed to achieve the right consistency.
- Dusting with glutinous rice flour is essential to prevent sticking while shaping the mooncakes.
- Chilling the mooncakes before serving enhances their texture and flavor.
