Easy Snow Skin Mooncake Recipe with Marzipan
Make easy snow skin mooncakes with this simplified recipe for wrappers and store bought marzipan for fillings.
Servings: 10 mooncakes
Ingredients
For Wrapper
- 50 g mochiko about 1/3 cup
- 35 g rice flour about 3 tbsp
- 20 g tapioca starch about 3 tbsp
- 45 g powdered sugar about 6 tbsp
- 1/2 12 oz can coconut milk
- 1 tsp almond extract
- katakuriko (potato starch) for dusting
For Filling
- 1 200g package marzipan
- 10 1 cm cubes peach
Instructions
For the Wrapper
- Whisk rice flour, mochiko, sugar, and tapioca starch together.
- Add coconut milk and almond extract to your dry ingredients and whisk very well until homogenous.
- Pour your batter into a shallow dish lined with a wet cloth. Place another wet cloth on top.
- Put your dish into a hot steamer (I use a deep skillet with a steamer rack and a 1/2 inch of water), cover with lid and steam for 15 minutes.
- Dust your work surface with katakuriko and dump out your cooked rice dough.
- Separate your dough into portions for dyeing, if needed. Use gel food coloring of your choice to dye your dough and knead until the color is evenly dispersed. Add more katakuriko as needed to keep your dough from sticking too much.
- To assemble individual wrappers, take a small piece of dough from each color and squish together to form a ball. In order to ensure your mooncakes are evenly sized, it helps to weigh them out. When making 10 mooncakes in 50g molds, my wrappers were 25 g each.
To Assemble
- Divide your marzipan into 10 equal pieces.
- Roll each piece into a ball and then flatten into a pancake.
- Place a peach bit in the middle of each pancake and pinch closed the edges to form a sphere again.
- Place each marzipan sphere into the center of a rolled out rice cake.
- As you did with the marzipan, pinch the edges closed to form another stuffed sphere. Dust with katakuriko.
- Place mooncake into a 50g mold and press firmly onto a flat surface. Lift the mold and gently press the spring to pop the mooncake out.
- Snow skin mooncakes should be eaten the day they are made. Refrigerated mooncake wrapper will be tough and dry, so keep at room temperature as long as possible.