Ingredients
Peanut Butter Filling
100 g smooth or chunky peanut butter (not natural)
35 g powdered sugar
10 g puffed rice cereal
25 g coconut flour
pinch of salt
1/8tsp vanilla extract
Snowskin Wrapper
60 g glutinous rice flour
60 g rice flour
30 g corn starch
30 g granulated sugar
225 g milk
20 g coconut oil
Assembly
Potato starch for dusting
Tools
cup
Directions
Peanut Butter Filling
Step 1
Combine the peanut butter and rice cereal in a medium sized bowl and stir aggressively — you want to break the cereal down a bit (though it doesn't need to be completely pulverized either).
100 g smooth or chunky peanut butter (not natural)
10 g puffed rice cereal
Step 2
Carefully add the remaining ingredients, stirring gently to start so the powdered sugar and coconut oil don't go flying. Then mix everything until fully incorporated and you achieve a soft dough-like texture. Set aside until ready to use.
25 g coconut flour
35 g powdered sugar
pinch of salt
1/8tsp vanilla extract
Snowskin Wrapper
Step 1
If your coconut oil is very firm/solid, melt it it in the microwave. Mix all the ingredients in a medium sized microwave-proof bowl until no lumps remain.
60 g glutinous rice flour
60 g rice flour
30 g corn starch
30 g granulated sugar
225 g milk
20 g coconut oil
Step 2
Cover the bowl with a damp paper towel and microwave for 3 minutes. After 3 minutes, check to see if the mixture is mostly solid (though it should still be soft!) with no liquid pooling. If not, keep microwaving on 30 second bursts until the mixture looks mostly congealed. Carefully remove from the microwave and let cool until warm enough to handle.
Step 3
At this point you can dye your snowskin if you'd like — food coloring works, or you can try natural dyes and flavorings like matcha, beetroot powder, butterfly pea powder, charcoal powder, turmeric, and more.
Assembly
Step 1
Scoop walnut-sized balls of the peanut butter filling onto a parchment lined workspace.
Step 2
Working quickly, measure 25-30g of snowskin mixture and knead until smooth. Work into a rough circle shape, about the size of a dumpling wrapper (or about 2.5 inches in diameter). No need to be perfect here — the main thing is to avoid tearing any holes in the dough, and you also want to try to make the edges slightly thinner than the center of the wrapper.
Step 3
Place a peanut butter ball in the middle of the wrapper and carefully wrap the dough around it, pinching to join the edges. Once all the peanut butter is enclosed, roll the ball between your palms until fairly round. Dust with a light sprinkling of potato starch and roll again. Press with a plastic mooncake mold (a wooden mold won't work here).
Step 4
Refrigerate mooncakes for at least 2 hours for best texture, though you can skip this step if you're impatient and don't mind a gooier filling.
Step 5
These are best eaten day-of, but can be stored in an airtight container in the fridge for a few days. Let them sit out on your counter for at least 30 minutes to allow them time to soften and warm up a bit after removing from the fridge.
