Black Sesame Snow Skin Mochi Mooncakes
Black Sesame and Coconut Mooncakes, made special with red food coloring and gold leaf.
Servings: 6 mooncakes
Equipment
- Medium Saucepan nonstick if possible
- 1 spatula
- 1 2 tbsp cookie scoop
Ingredients
- ½ cup glutinous rice flour (90g)
- 3 tbsp wheat starch plus more for dusting (30g)
- ¼ cup sugar (50g)
- ½ cup milk (113g)
- 1 tbsp canola oil or other neutral-flavored oil
- tiny drop food coloring
- 1 recipe black sesame coconut paste
Instructions
Make the dough
- In a medium saucepan (preferably nonstick for easier cleanup)
- Whisk to combine the rice flour, wheat starch, and sugar.
- Add the milk, oil, and food coloring until smooth.
- Heat over medium heat.
- Using a flexible spatula, continue to stir and scrape the sides and bottom of the pan until the batter transforms into a cohesive dough, (It should resemble Play-Doh) and pulls cleanly away from the sides, 3 to 4 minutes.
- Transfer the dough to a work surface lightly dusted with wheat starch and allow to cool completely.
- Dust the surface of the dough with a little wheat starch and knead until smooth, 1 minutes.
- Divide the dough into six equal pieces with a bench scraper )for accuracy, weigh with a digital scale if you have one)
- Roll the pieces into smooth balls and then flatten with your hands into 4-inch rounds. Continue to dust with wheat starch as needed.
- Set the dough rounds on a plate and cover loosely with plastic wrap.
- Refrigerate until cool to the touch, at least 30 minutes or up to 2 hours (any longer, it will be too firm to assemble) before filling the mooncakes.
Forming the Mooncakes
- Line another small rimmed baking sheet with parchment paper. Working quickly and with one piece of dough at a time, place a scoop of the black sesame in the center of the dough and bring up the edges of the dough together until the black sesame is fully wrapped.
- Dust the dough with wheat starch and insert into the mooncake mold, seam-side facing the work surface, and press down on the plunger.
- Immediately place the mooncakes on a serving dish. Continue to form all the cakes with the remaining dough and black sesame.
- Mooncakes can be frozen for up to 1 month, or refrigerated for up to 4 or 5 days.
