Ingredients for Milk Skin Mooncake:
– White kidney beans: 250g
– Whole milk powder: 100g
– Maltose syrup: 150g
– Unsalted butter: 40g
– Crystal skin premix powder: 100g
– Halal hawthorn cake: 220g
– Toasted white sesame: 30g
Preparation Steps:
1. Wash white kidney beans and soak overnight.
2. Remove skins from each bean individually.
3. Steam until thoroughly softened.
4. Add butter, milk powder, and 50g maltose syrup (reserve remaining syrup for steaming crystal skin). Blend until smooth using a.
5. Heat remaining maltose syrup to boiling. Mix with 1:1 ratio of water and crystal skin premix paste. Steam for 20 minutes before kneading into the bean paste until smooth.
6. Prepare mooncake filling by combining halal hawthorn cake with toasted sesame.
7. The completed hawthorn-sesame filling is ready.
8. Portion 25g each of milk skin and filling. Wrap, shape, brush with oil, mold, and demold.
9. The mooncake resembles chilled rice cakes when fresh. Refrigeration enhances its chewy texture. The hawthorn-sesame filling aids digestion and suits pre-meal snacks or tea accompaniments.
Cooking Tips:
– No additional sugar is needed due to inherent sweetness from hawthorn cake and maltose syrup. Add powdered sugar for extra sweetness if desired.
– White kidney beans harmonize stomach function, while hawthorn benefits spleen and lungs when consumed together.
– All ingredients are sourced from halal markets.
– Cooking expertise requires technique. Search ‘Halal Cuisine’ to explore my recipe collection with professional tips.
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