I am blessed with two mooncake molds from Wai Ping years back. Whenever Mid Autumn Festival comes around, it is a reminder to dust the mold and do something with it.
Of all the mooncake flavors, I love durian the most. I decided to make Mao Shan Wang (猫山王) mooncakes again this year.
Taste wise, can’t go wrong with MSW, especially when that is the only ingredient in the filling 😋. The challenge is really getting the dough right for the snow skin so that is the chewy, stretchy, tasty, but not too sweet. I think this recipe made the cut, and it is really easy to handle the dough.
I need to hone my skills with wrapping the mooncake however. The frozen filling must be hard enough so that it holds its shape when wrapping the skin around it. Yet it needs to be soft enough when pressed into the mold without breaking the snow skin.
Quite a challenge. But I will deal with it again next year 😅.
- 50 g glutinous rice flour
- 45 g rice flour
- 20 g wheat starch
- 40 g icing sugar
- 200 ml coconut milk
- 2 Tbsp vegetable oil
- Fried glutinous rice flour for dusting
- Edible gold dust (optional)
- 400g seeded Mao Sang Wang durian flesh
- Prepare the filling. Blend durian flesh in a food processor until smooth.
- Divide into 40g portions using a cookie dough scoop. Chill in freezer for an hour.
- Roll into balls. Return to freezer until ready to assemble.
- Mix all ingredients except fried glutinous rice flour and gold dust in a glass bowl. Run the mixture through a fine sieve twice.
- Cover glass bowl with cling wrap and steam over high heat for 20 mins. This will cook the dough.
- Remove from steamer and stir briskly with a pair of chopsticks or a silicon spatula.
- Turn the dough out onto counter top lined with cling wrap.
- Knead until dough is smooth.
- Divide into 40g portions and roll each portion into a dough ball.
- Cover with cling wrap and chill in the refrigerator for an hour.
- Remove the durian filling from freezer to allow it to thaw a little. Set aside.
- Flatten each snow skin dough ball. Dust with fried glutinous rice flour and roll into approximately 10 cm rounds.
- Wrap a durian ball with each dough disc, pinching to seal the seams.
- Dust the smooth side with more fried glutinous rice flour and press the mooncake, smooth side down into the mold.
- Unmold and place each mooncake on a piece of parchment paper or plastic wrap for easy transfer.
- Repeat for the eight dough balls.
- Dust the finished mooncake with gold dusts if desired.