Rainbow Fruit Snowskin Mooncakes!

This recipe makes about 19 mooncakes, with 6 fruit flavors as well as original flavor as shown in the video below.

Note: this recipe is customized based off of the following video by Mrs. Gao:

Filling:

• 60g milk powder
• 35g wheat starch
• 120g milk
• 3 eggs
• 50g melted butter
• 60g sugar
• Fruits (see 1st step for ideas)

Wrap:

• 50g glutinous rice flour
• 50g regular rice flour
• 25g wheat starch
• 25g sugar
• 185g milk
• 25g condensed milk
• 25g vegetable oil

• 50g glutinous rice flour (cooked) for molding

Tools:

• Mooncake mold
• Beater/mixer
• Metal spoon/spatula
• 3 large bowls
• 6 small bowls
• Frying pan & pot

Pick out fruits/flavors for every color of the rainbow. Here are some ideas (we used the bolded ones):

Red: strawberry, raspberry, cherries (pitted), watermelon, tomato, pomegranate

Orange: orange, apricot, melon, persimmon, papaya

Yellow: mango, banana, yellow peaches

Green: kiwi, green grapes, mint, green tea

Blue: blueberries

Purple: plums, purple yam, purple cabbage, red dragonfruit

Wash all the fruits (even if they have an inedible skin, like kiwis).

Chop all of the fruits into small pieces.

Add:

• 60g milk powder
• 35g wheat starch
• 120g of milk
• 3 eggs
• 50g melted butter
• 60g sugar

in a bowl.

Mix thoroughly until no chunks remain.

Pour the mixture into a frying pan. Set the stove to low heat. Stir till it solidify.

Let cool to room temperature and then place it in the fridge.

Put 50g of glutinous rice flour in pan and stir till cooked. It will be used later for the molding process.

Mix thoroughly:

• 50g glutinous rice flour
• 50g regular rice flour
• 25g wheat starch
• 25g sugar
• 185g milk
• 25g condensed milk

In another bowl

Cover the bowl with plastic wrap. Steam for 25 minutes on medium heat.

Pour 25g of oil on the mixture after it has been steamed. You can also do it before the steaming.

Chop the dough into smaller pieces so you can knead it. Use a metal spatula or spoon.

Put on gloves. Knead the dough until no oil shows.

Split the wrap into roughly 20g pieces. We made around 19 pieces.

Split the filling into roughly 20g pieces. We made 20.

Add a pinch of fruit to each ball of filling (there should be enough for 3 fillings per fruit as well as one plain). Knead it in.

Take a piece of dough. Rub it into a roughly spherical shape..

Flatten the dough until it is about the size of your palm.

Place a piece of filling in the dough ball. Gently wrap the wrap around the filling like flower petals, until it is completely covered.

Add some cooked glutinous rice flour on the moon cake mold to avoid sticking.

Gently press the mooncake into the mold. Flatten the bottom gently.

Gently press down on the handle until you feel pressure on the bottom. Then, maintaining the pressure, lift the bottom part up, and then the handle.

We changed the mooncake pattern for each fruit, but you don't have to.

Tip: put some cooked glutinous rice flour on the plate to avoid sticking before you set the mooncake in it.

We experimented a bit with food coloring, but you can already tell the flavor through the mooncakes.

Refrigerate for a night and then serve.