Matcha Snow Skin Mooncakes with Red Bean Yokan Filling Recipe
Matcha Snow Skin Mooncakes with Red Bean Yokan Filling are a delightful fusion of traditional mooncake flavors and a vibrant green tea twist. These mooncakes feature a soft, chewy snow skin infused with matcha powder and a sweet red bean yokan center, making a perfect treat for festive occasions or anytime you crave a unique Asian-inspired dessert.
- Prep Time: 15 mins
- Cook Time: 3 mins
- Total Time: 18 mins
- Yield: 6 mooncakes 1x
- Category: Dessert
- Method: Microwaving
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Filling
- 6 pieces red bean neri yokan
Mooncake Skin
- 150 g sweetened white bean paste (shiro an)
- 50 g mochiko flour (sweet rice or glutinous rice flour)
- 1 tsp matcha powder
- 57 g water
Instructions
- Prepare the filling: Cut the red bean neri yokan into squares sized to fit inside the mooncake molds. Set aside the pieces for filling.
- Mix skin ingredients: In a sturdy microwave-safe glass bowl, combine the sweetened white bean paste and mochiko flour, mixing well until incorporated.
- Add matcha powder: Stir in the matcha powder evenly into the bean paste and flour mixture.
- Incorporate water: Add the water to the bowl and whisk until the mixture is smooth and uniform.
- Microwave first cook: Microwave the mixture for 1 minute to begin cooking the mochi dough.
- Stir dough thoroughly: Using a solid metal spoon, stir the cooked and uncooked parts to ensure even mixing and texture.
- Microwave second cook: Microwave the dough again for 1 minute to finish cooking it through.
- Final stir and pan scrape: Stir the dough one last time until homogeneous, then scrape the dough onto a lightly greased baking pan to cool slightly.
- Shape the mooncake dough: Cut the soft snow skin dough into 6 equal pieces using scissors or a plastic dough cutter.
- Fill and mold: Place each piece of dough around a piece of the red bean yokan filling and press the filled dough into a lightly greased mooncake mold to shape the mooncakes.
- Optional reshaping: Since the dough is warm, mooncakes may lose shape; allow them to cool in the freezer for 20-30 minutes and re-press to perfect the shape if desired.
- Serve and enjoy: The mooncakes are now ready to be enjoyed fresh or chilled.
Notes
- Use a solid metal spoon when stirring the cooked dough to prevent damage; wooden spoons may break.
- You can substitute the red bean yokan filling with other mooncake fillings like white bean paste.
- For best shape retention, chill mooncakes in the freezer and repress them in the mold.
- Ensure the baking pan is lightly greased to prevent sticking when working with the mooncake dough.
Keywords: Matcha snow skin mooncakes, red bean yokan mooncakes, mochi mooncakes, Asian desserts, Chinese mooncakes, no-bake mooncakes
