Salted Egg Yolk Snow Skin Mooncakes - BC Dairy

For BC dairy farmers

For health professionals

School or Educator

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins plus 2.5 hrs chill time

Equipment

medium bowl
whisk or fork
medium saucepan
plastic wrap
steam tray
large pot
steam tray
sieve
plastic bag

Ingredients

Snow skin mochi

3.5 tbsp (50 mL) glutinous rice flour
3.5 tbsp (50 mL) rice flour
3.5 tbsp (50 mL) wheat flour
½ cup (120 mL) homogenized milk (3.25% milk fat)
1 tbsp + 1 tsp (20 mL) neutral oil
2 ⅓ tbsp (35 mL) sugar

Custard filling

2 whole eggs
3 salted egg yolks
¾ cups (85 mL) sugar
¼ cup (60 mL)cake flour
½ cup (120 mL) milk
¼ cup (50 mL) unsalted butter, melted

Directions

Custard filling

In a medium bowl, whisk together eggs, sugar, cake flour, milk, melted butter and mashed salted egg yolks.
Pour mixture through a sieve and into a medium saucepan.
Heat the custard mixture over medium heat and stir until it thickens into a doughy paste.
Once the custard paste has formed, pour it into a glass container.
Place plastic wrap directly onto the custard to avoid the top from drying out.
Place the container in the refrigerator for at least 2 hours.

Snow skin mochi

Put a steam tray in a large pot and fill with enough water to steam for 15 minutes. Place the pot over medium heat.
Whisk together glutinous rice, rice flour, wheat flour, sugar, milk and oil in a bowl.
Pour mixture through a sieve and into a bowl.
Cover the bowl with plastic wrap and place it inside the steamer. Steam for 15 minutes.
Scoop the mochi into a plastic bag and knead it until smooth (1 minute)
Place the mochi into the fridge for 30 minutes until it’s slightly warm to the touch.
Then, knead the mochi non-stop for 10 minutes in the bag.