Custard & hojicha snowskin mooncakes!

Elle

pooboobakes

Custard & hojicha snowskin mooncakes!

Serves

8

Cook

2 hrs

Prep

27 mins

Difficulty

hard

These delightful little bites of chewy, custardy heaven are the younger sibling of the traditional baked mooncakes people gift and exchange during mid-autumn festival. Usually made with custard, mung bean, or ice cream fillings, these are held in with a thin layer of mochi-like skin, and enjoyed cold. My take on these feature the popular custard flavour and hojicha, where custard has the rich, creamy flavour everyone loves, and hojicha introduces an extra nutty, roasted flavour to the crowd favourite Bakers from everywhere are coming together to extend our love and support to all those affected by the Maui wildfires. Please consider donating to our fundraiser for @mauifoodbank. The food bank plays an essential role in nourishing the native populace, ensuring they stay fortified while they build and rejuvenate. Together we strive to extend our love and support to all those affected by the wildfires. Check out the hashtag #mooncakesformaui for more mooncake themed creations and fundraising opportunities.

dessertssnacksasianfinger food

Ingredients

15g vegetable oil

20g toasted glutinous rice flour put it in a pan on medium heat for around 2 hyphen 3 minutes then leave to cool before use

24g icing sugar

45g condensed milk

20g powdered sugar

120g milk

18g wheat starch

5g hojicha powder

3 medium eggs

24g rice flour

24g wheat starch

40g unsalted butter melted

5 hyphen 8g hojicha powder

24g condensed milk

24g glutinous rice flour

Instructions

Step 1

Make the filling first, whisk to combine all dry ingredients (if making half custard half hojicha, leave the powder out until the custard is completely, then halve the custard and knead in)

Step 2

Pour in all wet ingredients, and combine until smooth

Step 3

Heat on medium low heat, and stir with a spatula regularly until a solid, smooth custard is formed. it should be soft and bouncy to touch

Step 4

Put custard into a bowl and put cling film directly onto the custard, and leave to cool for at least 2 hours

Step 5

Once the custard is cooled, start making the skin by mixing all dry ingredients (again leave out the hojicha till the end if making half half flavours)

Step 6

Pour in all wet ingredients and whisk until smooth

Step 7

Cover the bowl and microwave on high power until the dough is solid (it took me 4 minutes on 900w)

Step 8

Use a wet spatula to mix around the dough (it’s normal if it is breaking apart), leave to cool until it isn’t too hot to touch

Step 9

Put on some gloves, and knead the dough until smooth. separate into 16 balls (or 8 if for a normal sized mould)

Step 10

Take the custard out, knead until smooth, and separate into 16/8 balls

Step 11

Gently press onto the skin dough and flatten it out into a flat circle

Step 12

Put the custard filling into the centre of the circle and slowly pull the skin together around it, pinch all the skin together to close the opening

Step 13

Roll the ball in toasted glutinous rice flour, and coat your mooncake mould in it as well

Step 14

Slowly put the ball (smooth side first) into the mould, place it down, and push down firmly for 1-2 seconds before releasing