Black Sesame Snowskin Mooncakes with a black sesame and toasted walnut filling, finished with a light dusting of edible gold. Fun to make, delicious treats!
Highly recommend using cacao butter in the Snowskin batter for the best flavour and ideal firmness. Best substitute would be coconut oil. Oil can be used but the Snowskin would be relatively softer and may not hold shape as well as when made with cacao butter / coconut oil.
Ingredients (6 Mooncakes, 50g each):
Black Sesame Snowskin:
- 20g rice flour, toasted
- 20g glutinous rice flour, toasted
- 20g icing sugar
- 10g wheat starch (sub corn starch)
- 12g melted cacao butter
- 65g milk of choice (I used unsweetened almond milk)
- 1 tbsp black sesame, toasted
Black Sesame and Walnut Filling:
100g black sesame paste (Got it from the local Asian store, brand Honor)
20g glutinous rice flour, toasted
30g chopped walnuts, toasted
Directions
i. Prepare Snowskin/Mochi Wrapper:
In a dry pan over medium heat, roast the glutinous rice flour until slightly golden and fragrant.
In a microwave-safe bowl, sift together roasted glutinous rice flour, cornstarch, icing sugar, and matcha powder.
Add warm milk and melted cacao butter, stirring until smooth.
Cover loosely and microwave for 1 minute (800W).
Mix with a silicone spatula until smooth. Then microwave in 30-second intervals for 2 more minutes until doughy (no liquid remains).
Alternatively, steam the mixture for 25-30 minutes.
Refrigerate (covered in cling film) for 10 minutes to cool slightly.
Knead the dough for about 5 minutes until completely smooth.
Refrigerate dough for 1-3 hours or overnight. The use of cacao butter helps with form texture once cooled. Hence even 1 hour is sufficient. If using oil, sufficient firming would take longer.
ii. Prepare toasted walnuts:
- Toast walnuts at 190C (fan) for 10 mins
- Let it cool for at least 10 minutes.
- Scrub the walnuts between palms and use a fine sieve to separate it's skin
- Chop into smaller pieces
iii. Prepare filling:
- Mix sweet black sesame paste and toasted glutinous rice flour until well combined.
- Fold in the toasted walnuts.
- Portion into 25g balls
- Refrigerate for 3 hours or freeze for an hour for firmer texture (Helps while covering with Snowskin wrapper).
iv. Assemble:
Divide the Snowskin wrapper dough into 25g portions.
Flatten each portion between two sheets of parchment paper into discs.
Place filling in the center of each disc and seal.
Shape using a mold (dust with lightly toasted glutinous rice flour for easy unmolding) or by hand.
v. Optional: Apply Gold Dust:
Mix gold dust with a few drops of oil to create a smooth, paintable consistency.
Use a fine brush to carefully apply the gold to the surface of the mooncakes for an elegant finish.
vi. Serve:
Enjoy chilled, warmed, or lightly pan-fried for a crunchy base (not traditional, but the texture contrast is fantastic!). These mooncakes are also freezer-friendly.
Enjoy!
by yoonpie311