Makes 10 to 11 mini heart-shaped mooncakes (each 49 grams)
Ingredients for ice-skin:
- 25 gm glutinous flour
- 25 gm rice flour
- 20 gm wheat flour
- 50 gm caster sugar
- 100 ml milk
- 20 ml condensed milk
- 20 ml vegetable oil
- 3 Tbsp cooked glutinous flour
Method for making ice-skin:
- Sift glutinous flour, rice flour and wheat flour. Add sugar and combine all ingredients well.
- Mix milk, condensed milk and oil. Pour in flour mixture. Stir until combined completely. Make sure there are no flour lumps.
- Transfer mixture to a shallow plate. Steam for 15 minutes over high heat, until cooked through. Use a chopstick to pick up some to taste. If you can’t taste any uncooked flour, that’s done. Let cool.
- Transfer to a clean work surface. Knead the dough until smooth (as picture shown). Set aside.
- 18 gm plain flour
- 18 gm cornflour
- 24 gm custard powder
- 2 eggs, whisked
- 18 ml condensed milk
- 135 ml water
- 30 gm caster sugar
- 30 gm melted butter
Method for making fillings:
- Stir condensed milk and sugar in water until dissolved.
- Sift cornflour, plain flour and custard power. Combine well.
- Pour one-third of whisked egg into flour mixture and mix well. Repeat this step with the rest of the whisked egg, with small amount at a time. Pour in condensed milk mixture and melted butter, just incorporate all ingredients. Drain through a fine sift into a big plate.
- Steam over high heat for 15 to 20 minutes, until cooked. Let cool.
- Knead cooked custard into smooth dough. That’s the custard filling. You might like to make the filling in advance. Keep in a freezer. Rest in room temperature for a while before using. When it turns soft and easier to cut, it can be wrapped in mooncake skin.
- Use a clean frying pan to cook 3 tablespoons of glutinous flour. Don’t use any oil or water. When you see some smoke and flour turns a bit yellow, it’s cooked. Or you might like to cook glutinous flour in a microwave oven for 1 minute at high power. This cooked glutinous flour is to be used while wrapping mooncakes.
- Divide ice-skin dough into 10 to 11 portions, about 21 grams each. Use about 28 grams of custard dough, shaped in little balls for each mooncake. Knead each ice-skin dough portion into small balls. Then shape or roll with a pin into small disc, wrap custard ball (as picture shown). Seal edge, sprinkle cooked glutinous flour. Press in a cookie cutter to shape the mooncake. Repeat this step to finish the rest of the dough. You can store the ice-skin mooncakes for 3-4 weeks. Transfer them in fridge or rest in room temperature for a while until soften a bit before serving. Done!
- It’s better to shape dough with a mooncake mould. If you don’t have any, just like me, you can use any mould you like. Any cookie cutter or jelly mould would do as well.
- In this recipe, the ratio of skin and filling is 3: 4 (21 grams to 28 grams). The skin is quite thin because of my preference to its semi-transparent look. You might like to follow any ratio, like 4:3. That would be much easier to wrap the fillings.