Taro and Coconut Snow Skin Mooncakes
Celebrate the Mid-Autumn Festival with these delightful Taro and Coconut Snow Skin Mooncakes, a fusion of tradition and modern flavors. Originating from Chinese culture, the round shape of mooncakes symbolizes unity and togetherness. Unlike traditional baked mooncakes, these no-bake snow skin varieties feature a soft and chewy exterior made from a unique blend of glutinous rice flour, rice flour, and tapioca starch. With a luscious filling crafted from steamed taro and purple yam, sweetened with sugar and creamy coconut milk, each bite transports you to a world of rich textures and flavors. Perfect for sharing with family and friends during this auspicious holiday, these mooncakes are not only visually stunning but also a scrumptious addition to any festive celebration. Enjoy making and savoring this delightful treat, knowing that the possibilities for fillings are endless!
N/A
Servings
180
Calories
14
Ingredients
Ingredients
glutinous rice flour
6 tablespoons (none)
rice flour
5 tablespoons (none)
tapioca flour
3 tablespoons (none)
icing sugar
6 tablespoons (none)
unsweetened full-fat coconut milk
175 ml (none)
vegetable oil
1 tablespoon (none)
toasted rice flour
1/4 cup (for dusting)
taro root
3 cups (peeled and cubed)
purple yam
1 cup (peeled and cubed)
granulated sugar
1/2 cup (none)
kosher salt
1/2 teaspoon (none)
vegetable oil
2 tablespoons (none)
unsweetened full-fat coconut milk
1/4 cup (none)
sago pearls
1/4 cup (cooked)
Instructions
1
Begin by preparing the Snowy Mooncake Wrapper. In a large measuring cup, combine the unsweetened full-fat coconut milk and vegetable oil, whisking until well mixed. In a medium-sized bowl, blend the glutinous rice flour, rice flour, tapioca starch, and icing sugar. Gradually add the coconut milk mixture to the dry ingredients while whisking until smooth and uniform.
2
Divide the wrapper batter evenly into two smaller bowls. Add a few drops of food coloring to each bowl, adjusting the color to your preference. Transfer the colored batter into a steam basket lined with parchment paper. Steam over medium-high heat for about 30 to 40 minutes, or until the mixture turns translucent.
3
Once steamed, remove the bowls from heat. Stir the batter vigorously with a spatula or chopsticks until it becomes smooth and springy, which may take around 10 minutes. Transfer the hot dough onto a piece of plastic wrap and knead it until it achieves a uniform and shiny appearance. Flatten it into a disc and wrap tightly with plastic wrap. Refrigerate for at least 2 hours to cool; this step is essential, as working with hot dough can be overly sticky.
4
Now move on to the Taro Coconut Filling. Peel and cube the taro and purple yam into 1-inch pieces. Steam these root vegetables in a pot with a steamer basket for about 30 minutes, or until they are easily pierced with a fork.
5
In a large mixing bowl, combine the steamed taro and purple yam. Add the granulated sugar and unsweetened coconut milk, mashing the mixture with a large spoon or spatula until it is smooth and creamy. Gently fold in cooked sago pearls for added texture. Cover the filling with plastic wrap and refrigerate until the snow skin dough is ready.
6
After the snow skin dough has chilled, it is ready for assembly. If using a 50-gram mooncake press, take a small piece (about 15 grams) of dough and place it between two sheets of parchment paper. Roll it into a thin circle, approximately 1/8 inch thick.
7
Spoon 35 grams of the taro coconut filling into the center of the rolled-out dough. Carefully fold the edges of the dough over the filling to seal it completely. Dust the formed ball lightly with toasted rice flour to prevent sticking.
8
Grease the mooncake mold with a bit of toasted rice flour. Place the filled ball into the mold, pressing down firmly to shape the mooncake. Release the press gently to extract the mooncake. Continue this process until you have used all the dough and filling.
9
Serve the mooncakes chilled or at room temperature, and enjoy the delightful flavors with your loved ones during the Mid-Autumn Festival!
Nutrition Information
7.75g
Fat
24.25g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Taro and Coconut Snow Skin Mooncakes?
Taro and Coconut Snow Skin Mooncakes are a modern, no-bake version of traditional mooncakes featuring a soft, chewy exterior and a sweet filling made from taro, purple yam, and coconut milk.
What does the round shape of the mooncake symbolize?
In Chinese culture, the round shape of mooncakes symbolizes unity and togetherness, traditionally shared during the Mid-Autumn Festival.
How do snow skin mooncakes differ from traditional ones?
Unlike traditional mooncakes which are baked with a pastry crust, snow skin mooncakes are no-bake and feature a wrapper made from steamed glutinous rice flour that remains soft and chewy.
What flours are used to make the snowy mooncake wrapper?
The wrapper is crafted from a unique blend of glutinous rice flour, rice flour, and tapioca starch.
How long does the wrapper batter need to be steamed?
The batter should be steamed over medium-high heat for approximately 30 to 40 minutes, or until the mixture becomes translucent.
Why is it necessary to refrigerate the snow skin dough before assembly?
Refrigeration for at least 2 hours is essential because working with hot dough can be overly sticky and difficult to handle.
What ingredients are in the taro coconut filling?
The filling consists of steamed taro root, purple yam, granulated sugar, unsweetened coconut milk, and cooked sago pearls.
How long should I steam the taro and purple yam?
The taro and purple yam should be steamed for about 30 minutes, or until they can be easily pierced with a fork.
What is the ratio of dough to filling for a 50-gram mooncake?
For a 50-gram mold, use approximately 15 grams of snow skin dough and 35 grams of taro coconut filling.
How do I prevent the mooncake dough from sticking to the mold?
Dust the formed ball and the mooncake mold lightly with toasted rice flour to prevent sticking during the pressing process.
What is the purpose of adding purple yam to the filling?
The purple yam adds a vibrant color and complements the taro to create a rich, sweet texture in the filling.
Can I add food coloring to the mooncake wrapper?
Yes, you can divide the batter and add food coloring to achieve your preferred aesthetic before steaming.
How should I treat the dough after steaming it?
Once steamed, stir the batter vigorously for about 10 minutes until it becomes smooth and springy, then knead it in plastic wrap until it is shiny.
What texture do the sago pearls add to the filling?
Gently folding in cooked sago pearls adds a unique and pleasant texture to the creamy taro and coconut mixture.
How many calories are in one of these mooncakes?
Each mooncake contains approximately 180 calories.
Is this recipe suitable for vegetarians?
Yes, these mooncakes are tagged as vegetarian-friendly.
How should these mooncakes be served?
The mooncakes can be served either chilled or at room temperature.
What is the fat content per mooncake?
Each mooncake contains about 7.75 grams of fat.
How many grams of carbohydrates are in a serving?
There are 24.25 grams of carbohydrates per serving.
How much protein is in one mooncake?
One mooncake contains 1 gram of protein.
What kind of coconut milk should be used?
The recipe calls for unsweetened full-fat coconut milk for both the wrapper and the filling.
How many ingredients are needed for this recipe?
The recipe requires a total of 14 ingredients.
Can I use different types of fillings?
Yes, the recipe notes that the possibilities for fillings for snow skin mooncakes are endless.
How thick should the dough be rolled?
The dough should be rolled into a thin circle approximately 1/8 inch thick.
What type of oil is used in the dough?
Vegetable oil is used in the snowy mooncake wrapper mixture.
What is the best way to mash the taro filling?
You can mash the steamed taro and purple yam using a large spoon or spatula until the mixture is smooth and creamy.
What equipment is needed to shape the mooncakes?
You will need a mooncake press or mold, typically a 50-gram size for the measurements provided.
Is kosher salt used in this recipe?
Yes, 1/2 teaspoon of kosher salt is included in the ingredient list.
How do you seal the mooncake?
Place the filling in the center of the dough and carefully fold the edges of the dough over the filling to seal it completely into a ball.
Is icing sugar necessary for the wrapper?
Yes, 6 tablespoons of icing sugar are used to provide the necessary sweetness for the mooncake wrapper.