Description
Delicate, chewy mooncakes with a creamy custard filling, perfect for gifting or enjoying with tea.
Ingredients
Scale
- 200 ml milk
- 50 ml cream
- 50 g sugar
- 25 g cornstarch
- 2 egg yolks
- 30 g unsalted butter
- 100 g glutinous rice flour
- 25 g rice flour
- 25 g wheat starch
- 40 g sugar (for skin)
- 220 ml milk (for skin)
- 25 g neutral oil
- Pinch of salt
- Food coloring (optional)
Instructions
- In a saucepan, whisk together 200 ml milk, 50 ml cream, 50 g sugar, 25 g cornstarch, a pinch of salt, and 2 egg yolks. Cook over medium-low heat while stirring until thickened. Stir in 30 g unsalted butter until glossy. Transfer to a shallow dish, cover with plastic wrap, and refrigerate until firm, about 1 hour.
- In another bowl, mix 100 g glutinous rice flour, 25 g rice flour, 25 g wheat starch, 40 g sugar, 220 ml milk, 25 g neutral oil, and a pinch of salt until smooth. Cover with foil and steam for 20-25 minutes.
- Once steamed, cool the dough until warm, knead until smooth, then rest under plastic wrap for 15-20 minutes.
- Weigh portions of skin (30 g for 50 g molds, 45 g for 75 g molds) and roll them out into discs. Place chilled custard filling in the center and wrap the dough around it, sealing tightly.
- Dust a mooncake mold with cooked glutinous rice flour, press the filled skin into the mold, and release. Chill the mooncakes in an airtight container for at least 1 hour before serving.
Notes
Best enjoyed within 2-3 days. Store in an airtight container in the fridge. Can be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mooncake
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg