Snowy Mooncake Matcha Flavour Recipe by Eva Pau

Snowy Mooncake Matcha Flavour by Eva Pau

Ingredients (Mooncake filling) 

Lava Filling- Original Flavor
Flavors- Matcha

The rest of the ingredients remain the same as above. 

 

Steps 

Step 1: Heat the salted egg yolk in the microwave for 1 minute, then sieve into powder.

Step 2: Stir the above ingredients, sieve, and squeeze into snowy mooncake mold, then freeze.

Step 3: Unmold after freezing.

Step 4: Put the snowy mooncake skin together with the filling and shape it into a ball, add a small amount of plain flour to prevent sticking hands, and put it into the mold. 

Order Ingredients

Ingredients (Mooncake Skin - Matcha) 

    • 90g Glutinous Flour 

    • 70g Rice Flour

    • 40g Cheng Fen

    • 370g Milk

    • 40g  Olive or canola Oil 

    • 100g Powdered sugar

    • 100g Pandan Juice
    • 30g Unsalted Butter
    • 50g Honey
    • 100g Pandan Juice
    • 10g Uji Matcha Powder 
    • 250g Peeled mung beans

Steps 

Step 1:Stir all the above ingredients into a non-grained batter, steam for about 20 minutes, stir while cooking until smooth, and cool, and freeze in a fresh-keeping refrigerator for 2 hours, the snow skin mooncakes are ready to use.  The original flavor stays the same as it is.

Step 2: Put the snowy mooncake skin together with the filling and shape it into a ball, add a small amount of plain flour to prevent sticking hands, and put it into the mold. 

Step 3: For the filling,  put peeled mung beans to soak for 4 hours or overnight but kept in a fresh-keeping refrigerator, add milk and steam for 40 minutes.

Step 4: Stir-fried Green Bean Mash.

Step 5:  Put in olive oil,  unsalted butter,  honey,  and sugar.  The Original Flavor stays the same as it is.

Step 6: If you like a more distinctive green tea flavor, add Uji matcha powder.  

 

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