Mochi Mooncake

INGREDIENTS

• 180 ml pandan juice or same amount of milk/water if you don’t use pandan juice
• 50 gr glutinous rice flour (sweet rice flour/mochiko flour), plus more as needed
• 40 gr rice flour
• 20 gr wheat starch not wheat flour, or sub with cornstarch
• 40 gr icing sugar
• 20 gr cooking oil

For dusting:

• 30 gr glutinous rice flour (sweet rice flour/mochiko flour)

FOR CUSTARD FILLING

• 2 large eggs beaten
• 100 ml milk
• 50 gr sugar
• 40 gr butter
• 30 gr all-purpose flour
• 30 gr milk powder or use custard powder
• ⅛ tsp salt

INSTRUCTIONS 

• Place 30 gr of glutinous rice flour on a dry non-stick pan over medium heat. Stir fry for about 15 minutes or until the flour started to smell slightly nutty/toasted. Let it cool down completely. Store in an air-tight container at room temperature and they can be kept for weeks or even months

Prepare custard filling

1. Whisk eggs, milk, sugar, and salt together in a saucepan. Sift in flour and milk powder. Stir to combine everything
2. Put on the stove over low heat. Add butter. Keep stirring until the mixture gradually get thicken to a custard consistency
3. Let it cools down completely and cover and chill in the refrigerator for 30 minutes or overnight if not using on the same day
4. When ready to use, portion out into 25-gram pieces and roll into a ball. Keep them covered in the refrigerator while you prepare the dough

Prepare snow skin dough:

1. Combine all the ingredients in a heat-proof mixing bowl
2. Place this batter in the steamer and steam over high heat for 15 minutes. Wrap the lid of the steamer with a cloth to prevent condensation drips onto the dough. The top of the dough may appear a bit watery at first. Use a spoon to stir the steamed mochi while it’s still hot to form a large mass of dough
3. Cover with a cloth for about 10-15 minutes so it’s not too hot for your hands to knead. Don’t use a plastic wrap as condensation will form and drip into the dough, making it wet
4. When it’s cool enough to handle, oil your palm lightly and knead the dough a few times to form a smooth non-sticky dough. The dough is very elastic and stretchy
5. You can also use your standmixer with a dough hook attachment to knead the dough until it’s smooth and elastic

Shaping and moulding:

1. Since I used 50-gram mould, I portioned the dough into a 25-gram piece (or less if you use larger mould (refer to the “how to adjust the mould size in the post above)
2. Flatten the dough and roll out into about 4 inches round. Place the filling in the middle and wrap around it
3. Dust the dough with cooked glutinous flour you prepared earlier. Dust off excess flour. Place this into the mould and press to imprint the pattern on the dough. Repeat with the rest of the dough and filling