Taro & Coconut Snow Skin Mooncakes

READY IN: 5hrsYIELD: 12 cakes (depending on mold size)


  • Snowy Mooncake Wrapper
  • 6tablespoonsglutinous-rice flour
  • 5tablespoonsrice flour
  • 3tablespoonstapioca flour
  • 6tablespoonsicing sugar
  • 175ml unsweetened full-fat coconut milk
  • 1tablespoonvegetable oil
  • 14 cup toasted rice flour, for dusting
  • Taro Coconut Filling
  • 3cupstaro root, peeled and cubed
  • 1cup purple yam, peeled and cubed
  • 12 cupgranulated sugar
  • 12 teaspoonkosher salt
  • 2tablespoonsvegetable oil
  • 14 cup unsweetened full-fat coconut milk
  • 14 cupsago, pearls

    Serving Size: 1 (93) g

    Servings Per Recipe:12

    Calories: 234.8

    Calories from Fat 70 g 30 %

    Total Fat 7.8 g 12 %

    Saturated Fat 4.2 g 20 %

    Cholesterol 0 mg 0 %

    Sodium 103.5 mg 4 %

    Total Carbohydrate40.7 g 13 %

    Dietary Fiber 1.8 g 7 %

    Sugars 20.2 g 80 %

    Protein 1.7 g 3 %


  • For the Snowy Mooncake Wrapper:
  • In a large measuring cup, whisk together the coconut milk and oil. Set aside. In a medium-sized bowl, whisk together the glutinous rice flour, rice flour, tapioca starch, and sugar. While whisking, slowly add the coconut milk mixture. Whisk until smooth.
  • Divide the wrapper batter evenly into two small bowls. Color each bowl with a drop of food coloring. Transfer the bowls into a steam basket. Steam the batter over medium-high heat until mixture turns translucent, about 30 – 40 minutes.
  • Once the wrapper batter is translucent, remove the bowls from the heat. Using a spatula or chopsticks, stir the batter until it becomes springy and smooth, about 10 minutes. The dough will be be chunky at first.
  • Once the dough is smooth, transfer it onto a piece of plastic wrap. The dough will be hot.
  • Using the plastic wrap, knead the dough until it becomes uniform and has a glossy sheen. The dough will be springy. Flatten the dough into a disc and wrap it tightly with plastic wrap. Chill the dough in the fridge for at least 2 hours. Hot dough will be too sticky to work with.
  • For the Taro Coconut Filling:
  • Peel taro and purple sweet potato and cut into 1-inch cubes. In a separate pot with a steamer basket, steam root vegetables until fork tender, about 30 minutes.
  • Transfer steamed taro and purple yam into a large bowl and add sugar and coconut milk. Mask with a large spoon or spatula until smooth. Fold in cooked sago pearls. Wrap the bowl with plastic wrap and chill until dough is ready to be rolled out.
  • Assembly:
  • After the dough has been chilled, it’s ready to be rolled out. If using a 50-gram press, take 15 grams of dough and place it between two small sheets of parchment paper. Roll out the dough until it’s 1/8-inch in thickness.
  • Place 35 grams of filling at the center of the wrapper. Fold the wrapper around the filling so it’s completely sealed. Dust the ball with toasted rice flour.
  • Lightly dust the mooncake mold with toasted rice flour. Place the ball into the press.
  • Press against the table to form the mooncake. Use the plunger to release. Repeat until all the dough has been used up.
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