RECIPE: SPICY SNOWSKIN MOONCAKES

Whether the name of your celebration is Chuseok, Tết Trung Thu, Tsukimi, or Lantern Festival, we hope you’re finding joy like us in learning what it means to celebrate the moon, a bountiful harvest, and togetherness in changing times.

Celebrate the season in good taste with these savory snowskin mooncakes by Liana Fu (@mushroomhatersonly), made complete with a spicy, nutty filling for an explosion of flavor.

SPICY SNOWSKIN MOONCAKES

Serving size: 19 small mooncakes

Ingredients

For the filling:

  • 3/4 cup almonds

  • 1 tbsp black sesame seeds

  • 1 tbsp white sesame seeds

  • 5 tbsp honey

  • 1/2 tbsp Fly by Jing Zhong Sauce

  • 2 tbsp vegetable oil

  • pinch of salt

For the skin:

  • 60g powdered sugar

  • 75g glutinous sweet rice flour

  • 75g rice flour

  • 60g corn starch

  • 250g whole milk

  • 1/2 tsp vanilla extract

  • 4-5 drops pandan extract

  • 30g vegetable oil

Equipment needed: blender, mooncake mold

Instructions
  1. In a large bowl, combine the dry ingredients: powdered sugar, glutinous sweet rice flour, rice flour, and corn starch.

  2. In a separate bowl, add pandan extract and vanilla to milk and mix, then add milk to dry ingredients. Combine well until there is no flour left and the batter is liquid smooth.

  3. Pour batter into a microwave-safe bowl and cover with a plate. Microwave on high heat for 1 minute, then carefully take it out to mix with a spatula. Repeat 3x or until mixture thickens and mochi is cooked.

  4. After the mochi mixture cools down, transfer it to a cutting board lightly dusted with rice flour. Add vegetable oil and knead until smooth and oil is combined.

  5. Divide dough into 20g pieces and roll into balls.

  6. Add almonds, black sesame seeds, and sesame seeds to a blender and blend until coarsely grounded. Add vegetable oil, honey, salt, and Zhong Sauce. Mix again in blender. If it gets stuck, stir thoroughly with a fork.

  7. Flatten each dough ball into evenly thin disks and place a small amount of filling in middle. Fold the sides of the disk together towards the middle, pinching to seal the filling. Roll each ball in a thin layer of glutinous rice flour. Repeat for all balls.

  8. Place ball in a mooncake mold and press onto a surface lightly dusted with rice flour. Repeat for the rest of the balls.

  9. Enjoy your mooncakes! They taste best on the first day, but you can refrigerate and eat later. Eat within 48 hours.

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