Similar to a lot of traditional food in Asia, there are many beautiful stories behind this delicacy – Mooncake. One of the stories says that in the ancient past, there was a hero named “Hao Yi” who was excellent at archery. His wife was Chang E. One year, ten suns rose in the sky together, causing a great disaster for people. Yi shot down nine of the suns and left only one to provide light. An immortal admired Yi and sent him the elixir of immortality. Yi did not want to leave Chang E and be immortal without her, so he let Chang E keep the elixir. But Peng Meng, one of his apprentices found out about this secret. On the 15th of August in the lunar calendar, when Yi went hunting, Peng Meng broke into Yi’s house and forced Chang E to give him the elixir. Chang E refused to do so. Instead, she swallowed it. Then, her body became as light as feather and flew into the sky. Since she loved her husband very much and hope to live close to the earth, she chose the moon for her residence. When Yi came back and learned what had happened, he felt so sad that he displayed fruits and cakes Chang E liked in the yard. People soon learned about these activities, and since they were sympathetic to Chang E they participated in these worships with Yi.
Wait … so did the Chinese land on the Moon before the Americans? (lol)… Also, did Neil Armstrong meet Chang E anywhere on the moon when he landed there? We would never know. What I know is Mooncake was one of the desserts Chang E liked, and it became a traditional Asian bakery eaten during Mid-Autumn festival.
Traditional moon cakes are made of lard, lotus seed paste, and egg yolk. It is loaded with sugar and not the healthiest dessert. To adapt to the more health-conscious lifestyle nowadays, bakeries came up with this snowy skin mooncake made of a healthier skin with creative fillings. But still, preservatives are inevitable in these packaged goods. Therefore, I adapted this homemade recipe (without preservatives) from beanpanda and customized it with unique 3 favors – red bean paste with fresh strawberries, mung bean with pineapple gummy candy, and taro with dark chocolate chip. Enjoy and Happy Mid-Autumn festival!
Snowy Moon Cake
|Red bean filling
1 cup red bean
|1. Soak red bean in water for more than 2 hours or overnight.
2. Remove red bean from water. Bring red bean and 4 cups of water to boil.
3. Simmer over medium heat until dry and soft (about 1 hour)
4. Add sugar and stir until sugar dissolves.
5. Remove from pot, and blend it with a blender or food processor until smooth, set aside.
6. Roll 2-3 tablespoon filling into a ball and stuff a slice of strawberry inside.
|Mung bean filling
1 cup skinned mung bean
|1. Soak mung bean in water for more than 2 hours or overnight.
2. Remove mung bean from water. Bring mung bean and 2 cups of water to boil.
3. Simmer over medium heat until dry and soft (about 10-15 minutes)
4. Add sugar and oil and stir until sugar dissolves
5. Remove from pot and let it cool down, blend it until smooth
6. Add 2 table spoons of coconut flour until it thickens and not sticking to hand, set aside
7. Rolling 2-3 tablespoon filling into a ball and stuff a piece of gummy candy inside.
1 big taro
|1. Remove skin and cut taro into pieces.
2. Steam over medium high heat until soft. Test taro by using a chopstick or fork. If taro breaks easily, it’s ready to be removed from pot.
3. Blend steamed taro with sugar and vegetable oil until smooth in a blender or food processor
4. Whisk in coconut flour if its too sticky.
5. Let it cool down and set aside
6. Mix chocolate chip in filling and roll 2-3 tablespoon into a ball
1/2 cup glutinous rice flour
|1. Combine glutinous rice flour, rice flour, cake flour, wheat starch, and sugar in a large mixing bowl.
2. Heat milk until it smokes. Whisk milk in powder mixture.
3. Stir in condensed milk and vegetable oil until thoroughly mixed.
4. Strain mixture with a sieve twice.
5. Grease a 9” cake pan. Pour mixture in pan and steam it over high heat for 40 minutes.
6. Test it with a stick, when it comes out clean, it’s ready to be removed from pan.
7. It’s normal to be super sticky at this point. Divide it into 3 equal parts. Place one of the parts on cling wrap or silicone pastry mat, dust the sticky dough with glutinous rice flour.
8. Knead it with green tea powder to make the green dough.
9.Repeat it with red food coloring or other colors desired.
1. Divide each rice dough into 8 pieces. Use a rolling pin to flatten each small dough.
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