Snowy Mooncake Matcha Flavour Ingredients

Ingredients (Mooncake filling) 

Lava Filling- Original Flavor

• 70g Salted Egg 

• 40g Olive Oil

• 15g Milk Powder

• 40g Coconut Milk

• 40g Whipped Cream 

• 30g Sugar

• 10g Custard Powder

Flavors- Matcha

• 30g Matcha Powder

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.