Chilled Ping Pei Mooncakes / 花色冰皮月饼

Photo: Angie's Recipes

Ingredients

140 grams Glutinous rice powder

50 grams Short grain rice powder

110 grams Wheat starch

80 grams Caster sugar

80 grams Sweetened condensed milk

400 ml Unsweetened condensed milk

60 grams Shortening

3 grams Unsweetened cacao powder

3 grams Matcha green tea powder

600 grams Bean paste

2 tablespoons Glutinous rice powder

Preparation

Stir together rice flours, wheat starch, sugar, sweetened and unsweetened condensed milk in a bowl. Steam the mixture for 30 minutes on high heat. Remove and cool briefly aside. Rub in the shortening and mix until the dough is smooth and soft.

Divide the dough into two portions and divide one of them again into half. Mix cacao powder with one and matcha with the other until combined. Divide each flavour of dough into 28 portions. Prepare the filling too into 28 portions. Microwave two tablespoons of glutinous rice powder with strong heat for about 1 minute until cooked.

Dust the mooncake mould (50-63 grams) and tap to remove excess rice flour. Take one portion from each 3 colours of dough and combine them into a round. Flatten out the dough and center the filling. Seal and shape into a ball. Lightly coat the surface with prepared cooked glutinous rice flour. Press each into mooncake mould and then push lightly out on a serving plate. Cover tightly with plastic film and chill for 1-2 hours.

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About

Those are the non-baked modern mooncakes. They resemble the traditional one with modifications. Traditional mooncakes are made with oil (usually lard), and plenty of sugar. "Ping Pei" means "chilled crust", which is comparatively easier to make than the baked ones.