Mini Bunny Snowskin Mooncakes
 
 
Makes about 25 20-gram bunnies
By:
Ingredients
  • 45 grams glutinous rice flour (糯米粉)
  • 35 grams rice flour (粘米粉)
  • 20 grams corn flour (蜀粉)
  • 50 grams caster sugar (白糖)
  • 90 grams coconut milk (椰浆)
  • 100 grams milk (牛奶)
  • 20 grams vegetable oil (植物油)
  • 250 grams lotus paste filling (莲蓉陷)
  • 30 - 50 grams melon seeds, toasted and cooled completely
  • Cooked glutinous rice flour for dusting (熟糕粉)
  • Melted chocolate
Method
  1. Measure glutinous rice flour, rice flour and corn flour in a small bowl. Stir to mix them thoroughly.
  2. In a large heatproof mixing bowl, measure the caster sugar, coconut milk, full-fat milk and vegetable oil. Stir with a pair of chopsticks / whisk to mix them together, dissolving the sugar in the process.
  3. Sift the flour mixture into the milk mixture and whisk till incorporated. Cover the mixing bowl with plastic wrap (cling film) and set aside for 30 minutes.
  4. Prepare a steamer. Remove the plastic wrap and steam over high heat for 15 minutes till the dough has set. Remove the mixing bowl from the steamer and immediately use a pair of chopsticks to stir the dough vigorously - it will be very elastic and hard to mix - until the dough comes together into a ball. (Wear a pair of oven gloves when stirring to prevent yourself from getting burned.)
  5. Cover the dough with a plastic wrap (cling film) - making sure the plastic wrap is touching the surface of the dough. This is to prevent the surface of the dough from hardening. Let the dough cool completely to room-temperature before using. If urgent, place it in a room-temperature water bath to cool it faster - you want the dough to be at room temperature, not cold.
  6. While the dough is cooling, divide the filling  into 25 pieces(10 grams each) and roll desired amount of toasted melon seeds in them. Set aside.
  7. Once the dough has cooled completely, dust your hands with cooked glutinous rice flour and divide the dough into 25 pieces - with each piece weighing 8 to 10 grams. The extra dough will be used to make the ears and tails.
  8. Dust your hands and wrap a filling inside the dough. Shape into an oval shape. This will be the bunny body.
  9. Dust your hands and pinch 3 small doughs from the extra dough. Shape 2 into ears and 1 into tail. Dab the ears and tail in a little water (or brush with a little water) and stick onto the bunny body. Pipe a little melted chocolate for the eyes.
  10. Repeat until all bunnies have been formed.
  11. Store the mooncakes in an air-tight container and refrigerate overnight. Consume the mooncakes within the next 2 days. (The longer the mooncakes sit, the skin will harden and it will not taste good, so eat as soon as possible for best taste and texture.)
Naggy
- Adapted from Mei Shi China (recipe is in Chinese)
Recipe by Foodie Baker at https://www.foodiebaker.com/mini-bunny-snowskin-mooncakes/