Japan Wagashi Snow Skin Mooncake Recipe 日本和菓子冰皮月饼 (Video)

Snow Skin Ingredients: Koh Fun-150g, Icing Sugar-180g, Ice Water-200ml, Shortening-30g, Food Colorant/Natural Fruits & Vege Colour Powder

Mung Bean Paste Ingredients: 

[Ingredients A]
Split mung bean-300g, Water-700ml *Mung Bean Paste Flavouring

[Ingredients B]
Original Flavour
Unsalted Butter-50g, Sugar-50g, Salt-2g, Wheat Starch-10g

Pandan Extract : Pandan Leaves-15g, Water-200ml

 

Methods:

Snow Skin
1. Put all the ingredients into a large bowl and knead until all the ingredients are evenly mixed
2. Seal and refrigerate for 30 mins
3. Roll into 25g ball each, set aside for use

Mung Bean Paste
1. Rinse the split mung beans and soak them overnight in advance.
2. Discard the water and steam the mung beans until tender, whereby you can easily mash them with your fingers. (Around 30 mins for steaming or 20 mins for boiling)
3. Pour the mung beans into the i-Processor and blend into a fine paste.
4. Toast the mung bean paste in a non-stick pan over low heat until it becomes like a dough (at least 10-15 mins)
5. Add the ingredients B in the process of toasting the mung bean paste
6. Divide the ingredients into several portions according to preferred flavours
7. For pandan flavour, you can leave some of the paste in the pan, pour in some pandan extract, and toast until it becomes like a dough.
8. Roll the mung bean paste into 25g ball each, set aside for use

Shaping Methods

Snow Bunny
1. Divide each 25g snow skin dough into 20g white ball and 10g red ball.
2. Flatten the white and red balls into round pieces, place and press the red one in the middle.
3. Place a 25g mung bean paste onto the snow skin, wrap and roll it into a round shape.
4. Sprinkle some koh fun in your hands and roll it round
5. Use a round headed chopstick to gently push out the bunny’s ears on top of the dough.
6. Dip the black sesame seeds with water and stick them below the ears to form the bunny’s eyes.
7. Use a toothpick to blush the bunny’s cheeks.

Peach
1. Flatten a 25g pink dough, then place a 25g mung bean paste onto it, wrap and roll it into a round shape.
2. Sprinkle some koh fun in your hands to roll it round.
3. Make the dough into a peach shape with both hands.
4. Use a butter knife (or any suitable kitchen utensils) to cut out the peach shape.
5. Mix a little matcha powder with some dough and knead evenly, then make into leaf shape.
6. Slightly wet the back of the leaf and stick it onto the side of the peach.

Other Shapes
You can make good use of kitchen utensils like butter knife, scraper, chopsticks, cling film to make different shapes.