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Strawberry Speckled Snow Skin Mooncakes Recipe

Strawberry Speckled Snow Skin Mooncakes Recipe
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★★★★★

4.9 from 12 reviews

Delightful Strawberry Speckled Snow Skin Mooncakes featuring a smooth white bean paste dough infused with freeze-dried strawberry pieces and filled with sweet strawberry-flavored white bean paste. These delicate no-bake mooncakes combine traditional Asian flavors with a refreshing strawberry twist, perfect for special occasions or enjoying a unique dessert.

Ingredients

Scale

Mooncake Skin

  • 150 g sweetened white bean paste (shiro an)
  • 50 g mochiko flour (sweet rice or glutinous rice flour)
  • 57 g water
  • 2 Tbsp freeze-dried strawberry pieces (broken into small pieces)

Filling

  • 300 g sweetened white bean paste (shiro an)
  • 1 Tbsp freeze-dried strawberry powder (about 5g)

Instructions

  1. Prepare the filling: Mix 300 g of sweetened white bean paste with 1 Tbsp of freeze-dried strawberry powder until well combined to create the strawberry-flavored filling. Roll 1-2 tablespoons of this filling into small balls. Freeze the balls until firm, which makes wrapping easier later.
  2. Make the Mooncake Skin: In a sturdy microwave-safe bowl, blend 150 g sweetened white bean paste with 50 g mochiko flour until fully incorporated. Add 57 g water and whisk to a smooth mixture.
  3. Microwave the dough: Microwave the mixture for 1 minute. Use a solid metal spoon to stir the cooked and uncooked portions thoroughly to combine.
  4. Microwave again: Microwave for another 1 minute, then stir again until the dough is evenly cooked with no lumps.
  5. Add strawberry pieces: Fold 2 tablespoons of freeze-dried strawberry pieces into the cooked dough, distributing them evenly.
  6. Prepare dough for shaping: Transfer the dough to a lightly greased baking pan and let it cool slightly. Cut the dough into 6 equal portions using scissors or a plastic dough cutter.
  7. Shape the mooncakes: Take each dough piece, flatten it, and place a ball of frozen filling inside. Wrap the dough around the filling carefully, sealing it completely.
  8. Mold the mooncakes: Place each filled dough ball into a lightly greased mooncake mold and press to shape. Because the dough is warm, shapes might soften; for best results, chill the formed mooncakes in the freezer for 20-30 minutes and press again to improve definition.
  9. Enjoy: Serve the strawberry speckled snow skin mooncakes chilled or at room temperature as a unique and refreshing dessert.

Notes

  • You can substitute the filling with other mooncake fillings such as traditional white bean paste or lotus seed paste.
  • Using a solid metal spoon is necessary when stirring the dough to prevent breakage; avoid wooden spoons.
  • Freezing the filling balls before wrapping is important to maintain shape and make handling easier.
  • Re-press mooncakes after chilling to retain sharp mold design.
  • Freeze-dried strawberry pieces add a delightful texture and natural flavor without moisture.

Nutrition

Keywords: snow skin mooncakes, strawberry mooncakes, white bean paste, glutinous rice flour, no-bake mooncakes, Asian dessert, mochi mooncakes

Find it online: https://foodbylina.com/strawberry-speckled-snow-skin-mooncakes-recipe/