Peanut Butter Snowskin Mooncakes by rachel_loaf

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Peanut Butter Snowskin Mooncakes

rachel_loaf

Cook

20 min

These mooncakes contain the best of every texture: chewy, soft, gooey, and crispy. My favorite version contains toasted coconut, which gives the peanut butter some complexity, but if you don't like coconut you can easily omit it. Snowskin wrapper recipe adapted from Catherine Zhang.

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10 servings

US

original

metric

Picture for Peanut Butter Snowskin Mooncakes

10 servings

US

original

metric

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.

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