Tri-Color Mooncakes: No-Bake Treat
A vibrant and easy-to-make dessert, these no-bake tri-color mooncakes feature a soft, chewy snow skin and a delightful custard filling. Perfect for celebrating the Mid-Autumn Festival or enjoying a unique treat.
Ingredients
- 4 tablespoons sugar
- ¾ cup whole milk
- 6 tablespoons cake flour
- 5 tablespoons powdered milk
- 3 tablespoons unsalted butter or vegetable oil as substitute
- 9 ounce snow skin premix
- 1 cup boiling water
- 1 teaspoon beet powder
- 1 teaspoon matcha powder
- 1 teaspoon blueberry powder
- grams cooked glutinous rice flour for dusting
- grams Durian powder or any flavor powder you like (optional)
Instructions
- Prepare the Custard Filling: In a medium saucepan, whisk together the 3 egg yolks, 4 tablespoons sugar, ¾ cup whole milk, 6 tablespoons cake flour, and 5 tablespoons powdered milk until smooth.
- Cook the Custard: Place the saucepan over medium-low heat, continuously whisking until the mixture thickens to a pudding-like consistency. Do not boil. This should take about 8-10 minutes.
- Add Butter: Remove from heat and stir in the 3 tablespoons unsalted butter (or vegetable oil substitute) until fully incorporated and melted.
- Chill Filling: Transfer the custard to a bowl, cover directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until firm. Once chilled, you may mix in durian powder or any other flavor powder if desired.
- Prepare the Snow Skin Dough: In a large heatproof bowl, combine the 9-ounce snow skin premix with 1 cup of boiling water. Stir until a rough dough forms.
- Knead and Cool Dough: Knead the dough gently until smooth and pliable. Let it cool completely to room temperature.
- Color the Dough: Divide the cooled snow skin dough into three equal portions. In separate bowls, knead one portion with 1 teaspoon beet powder for pink, another with 1 teaspoon matcha powder for green, and the third with 1 teaspoon blueberry powder for blue until the colors are evenly distributed.
- Form the Mooncakes: Take about 1 tablespoon (15-20g) of colored snow skin dough. Flatten it into a thin round wrapper. Place a small ball of chilled custard filling (about 10-15g) in the center. Carefully wrap the dough around the filling, sealing completely.
- Shape Mooncakes: Lightly dust a mooncake mold with cooked glutinous rice flour (excess flour can be brushed off). Place the filled dough ball into the mold and press firmly to create the pattern. Gently unmold the mooncake.
- Chill Before Serving: Repeat with the remaining dough and filling. Store the finished mooncakes in an airtight container in the refrigerator for at least 30 minutes before serving. These mooncakes are best consumed within 2-3 days.
Notes
For a truly no-cook filling (if you prefer to avoid heating the custard), consider using pasteurized egg yolks or a cream cheese-based filling. The snow skin dough is versatile; you can experiment with other natural food colorings or flavor powders. Store mooncakes in an airtight container in the refrigerator and consume within 2-3 days for best freshness. Serving them chilled enhances their delightful texture.