Snow-white mooncakes (yuebing)
Complexity: average
Servings: 12
Calories 206, total fat 4 G., saturated fats 1 G., proteins 4 G., carbohydrates 38 G., fiber 2 G., cholesterol 2 mg, sodium 53 mg, sugar 6 G.
Snow-white mooncakes (yuebing) are a soft, chewy dessert similar to mochi, with a variety of sweet fillings. Exchanging mooncakes is an important part of the Chinese Mid-Autumn Festival, sometimes called the Moon Festival or the Mooncake Festival. Traditionally, the dough for mooncakes was made from wheat flour, but in the 1960s, rice flour began to be used in Hong Kong, and the cakes themselves were steamed rather than baked. Today, this version is particularly popular throughout China and beyond.
If you decide to make mooncakes at home, you'll love this incredibly simple recipe. The fillings can be varied, but we recommend using store-bought bean paste so you can focus on making the crisp, white dough. The dough cooks quickly in the microwave and turns out soft and pliable (no need for a steamer). Mooncakes are traditionally decorated with intricate patterns, easily achieved using a special mold.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup powdered sugar
- 1/4 cup + 2 tablespoons wheat starch
- 1/4 cup + 1 tbsp rice flour
- 1/3 cup + 6 tablespoons glutinous rice flour, such as Mochiko brand
- 1 cup whole milk
- 3 tablespoons of vegetable oil
- 1 can (425 g) sweet bean paste
- Special equipment: 5.5cm wide yuebing mold.
We recommend
Cooking the dish according to the recipe:
- In a medium microwave-safe bowl, combine the powdered sugar, wheat starch, rice flour, and 1/3 cup plus 1 tablespoon of rice flour until smooth. Add the milk and vegetable oil and mix until smooth.
- Cover with a microwave-safe plate. Microwave on high power, stirring every 30 seconds with a silicone spatula, until the dough becomes translucent, about 2.5 minutes. Stir again and set aside, covered, to cool slightly and handle, about 20 minutes.
- Toast the remaining 5 tablespoons rice flour in a small nonstick skillet over medium-low heat, stirring constantly with a spatula, until fragrant, about 2 minutes. Transfer to a small bowl and set aside to cool.
- Meanwhile, spoon the bean paste onto a plate, making 12 equal mounds (about 1 tablespoon each). Refrigerate until ready to use.
- Lightly dust a work surface with toasted rice flour. Turn the dough out onto the surface and knead until smooth, about 1 minute. Divide the dough into 12 equal portions and roll each into a ball. Cover the balls loosely with plastic wrap.
- Dust the surface again with toasted rice flour and lightly dust your hands. Working with one ball of dough at a time, flatten it into a circle 8 cm in diameter and about 0.5 cm thick. Using a rolling pin, lightly roll out the edges (leaving the center thicker) until the circle is 10 cm in diameter. Place a portion of bean paste in the center of the dough and fold the edges of the dough over it, sealing it tightly inside.
- Using a pastry brush, lightly dust the yuebing mold with a little toasted rice flour. Shake off any excess.
- Place the patty in the pan, seam-side up. Place the pan upright on a work surface. Press the plunger until you feel resistance, then lift the pan and gently push the patty out. Brush off any excess rice flour with a pastry brush.
- Transfer the mooncake to a serving platter and repeat with the remaining dough and bean paste. Serve the mooncakes immediately or transfer to a container, seal tightly, and refrigerate for up to 3 days.
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