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Coconut snowy mooncake (椰蓉冰皮月饼) is the easiest mooncake recipe. The classic coconut filling is creamy and rich. The wrapper is soft and gooey, with a hint of matcha flavor. These little treats are addictively delicious.
INGREDIENTS FOR THE FILLING (16 mooncakes)
64 grams (4.5 tbsp) of unsalted butter
112.5 grams (9 tbsp) of sugar
190 grams (200ml) of coconut milk (Amazon Link – https://geni.us/coconut-milk)
2 large size eggs
95 grams of shredded coconut (Amazon Link – https://geni.us/shredded-coconut)
15 grams (2 tbsp) of cake flour (Amazon Link – https://geni.us/cake-flour)
INGREDIENTS FOR THE WRAPPER (16 mooncakes)
50 grams (1.76 oz) of glutinous rice flour (Amazon Link – https://geni.us/glutinous-rice-flour)
50 grams (1.76 oz) of rice flour (Amazon Link – https://geni.us/rice-flour)
35 grams (1.23 oz) of wheat starch (Amazon Link – https://geni.us/wheat-starch)
50 grams (4 tbsp) of sugar
190 grams (200ml) of coconut milk (Amazon Link – https://geni.us/coconut-milk)
1 tsp of matcha powder, optional (Amazon Link – https://geni.us/Japanese-matcha-powder)
OTHERS
2 tbsp of toasted glutinous rice flour
MAKE THE FILLING
Add the eggs, coconut milk, sugar, and cake flour to a nonstick pot, then mix until no lumps. If necessary, let the mixture go through a sieve. Tip: Shake the coconut milk well before using it. If you don’t have cake flour, you can use all-purpose flour.
Add the butter and shredded coconut. Stir constantly over medium-low heat for 6-10 minutes or until the mixture becomes a bit solid. Remove the filling to the side and let it cool to lukewarm. Tip: use fine coconut shreds for a better texture.
Divide the filling into 16 pieces (20 grams each) and roll them into round balls. Let them chill in the fridge for 1 hour or until cold.
MAKE THE WRAPPER
In a heat-proof mixing bowl, combine the sugar, glutinous rice flour, rice flour, wheat starch, and coconut milk, then mix until there are no lumps. Note: we used three different types of flour, which can be challenging to find. You can use tapioca flour to replace glutinous rice flour and use cornstarch to replace wheat starch, but the texture will be different.
Cover the mixture with a microwave-safe lid, then microwave it on high heat three times for 1.5 minutes, 1 minute, and 30 seconds. Take it out in between and stir the mixture, then put it back in the microwave. The cooking time may vary depending on the power of your microwave, be sure to check the consistency until the mixture becomes a dough and there is no more running liquid. If you don’t have a microwave, you can steam the mixture for 30 minutes.
Cover the dough and let it chill in the fridge until lukewarm. Add 1 tsp of matcha powder to the dough and knead until well combined. You can use any food coloring you want or leave it plain.
Divide the dough into 16 even pieces, and roll them into round, smooth balls. Each one should be 20 grams. Cover them so they don’t dry out.
WRAP THE MOONCAKES
Put the wrapper dough between 2 parchment papers and roll with a rolling pin until you get a round, even wrapper. Then use it to wrap the coconut filling. Do that to all the mooncakes.
Microwave 2 tbsp of glutinous rice flour on full power for 30 seconds. We will use this as a dusting powder to prevent the mooncakes from sticking to the molds. If you don’t have a microwave, you can toast the glutinous rice flour in a nonstick pan over medium-low heat for a couple of minutes.
Dust the mooncake ball with a little bit of cooked glutinous rice flour.
Shape it into a cuboid, place it into the mold, and press it down onto a clean cutting board with steady pressure. Then release it, and you will get a beautiful mooncake. Enjoy!
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