Strawberry & Custard Mooncake
Updated: Oct 10, 2021
Year 2021's Mid-Autumn Festival falls on the 21st of September and what is not to love about this Festival when it is filled with all sorts of mooncakes.
This year, I am thinking more about incorporating fruits in my mooncake. Since these mooncakes are best consumed fresh it only make sense to include something refreshing as well for the filling. Snow skin mooncakes, if stored correctly, can last up to a week in good storage condition in the fridge if you exclude the strawberries. If you do include the strawberries though, it is recommended that you consume them within 5 days but still store them in the fridge. I place the moon cake in their own individual packaging with an air tight lid.
Snow Skin mooncake are really delicate and has always been something the Asian enjoyed a lot. It reminds me of a traditional Japanese mochis but with a slight variation on the ingredients that are required. This mooncake are best served when they are completely chilled.
If you are are looking for more mooncake ideas, you can check out my post on "Lotus Mooncake", "Matcha & Pistachio Mooncake", Strawberry & Green "Tea Snow Skin Mooncake".
Wheat Starch is the key ingredients when making Snow Skin Mooncake
All snow skin mooncake's dough calls for wheat starch in its recipe. The reason to that is that when wheat starch are heated, they turn to a translucent dough, which is what makes the snow skin mooncake looks so delicate and pretty!
So what is a wheat starch, you ask? Wheat starch is a starch derived from wheat grain. Although the starch comes from a wheat grain (grains that usually contains gluten forming protein), they are actually processed in a way that removes the gluten part in the starch. This means that wheat starch is actually gluten free! Note that although the processing of wheat starch removes gluten, there is almost never a guarantee that they are a 100% removed and may still contain some traces of gluten. So, if you a high intolerance to gluten, I wouldn't suggest you take this risk. Unfortunately, there isn't any close substitute to wheat starch but you can use corn starch or potato starch instead. However, these substitutes this will mean that your mooncake will not have the same visual and consistency. I personally have not used these substitutes myself, so I am unable to illustrate the difference on opting out on wheat starch in the recipe.
Before you start with the preparation for this mooncake, there is one essential tool that you are going to need: Mooncake mould. There are a few different types of mooncake moulds out there and the most common and modern ones are the ones that has a self release trigger. A more traditional mooncake moulds are made out of wood, which is also great to use. All these moulds can easily be found on eBay or amazon, which is where I got most of my mould. The below picture if the ones I will be using in this post.
Functions of Rice flour in the dough
Snow skin mooncake doughs usually require that you use 3 different types of flours and they are: glutinous rice flour, rice flour and wheat starch. Glutinous rice flour is undoubtedly needed for that gooey texture in your snow skin and wheat starch as mentioned earlier is to create a translucent looking dough. The third flour, Rice flour, functions to hold everything together combining all the other flours and liquid making the cooked dough easier to work with. Without rice flour, the dough can become really soft and sticky and almost impossible to mould without it losing its shape due to its softness.
Dusting Wheat Starch Flour need to be dry heated
You wouldn't eat raw flour would you? If you are not a fan or raw flour, it is recommended that you always dry heat the dusting flour first to get rid of any nasties. The method is really simple, just place a few tablespoon or the amount of flour you think you will need for dusting the moon cake over a wide fry pan. Stir the flour in the pan over medium heat for 2 to 3 minutes or until the wheat starch starts to look like it wants to clump together. Other alternatives for dusting flour are glutinous rice flour or corn flour, which needs to be dry heated as well.
You can dry heat the flour in the oven as well. Simply turn the oven on at 100C for 20 minutes then turn off the oven and spread the flour out on a baking tray and leave them in there for 20 minutes. Make sure you do not put the flour in the oven with the fan on or there will be a lot of cleaning up to do.
Note: If you want to make a smaller quantity of mooncakes, simply divide them to half recipes to make 8 to 9 mooncakes.
Yield: 16-18 medium mooncake
100 g Icing sugar
60 g Wheat starch
100 g Glutinous rice flour
100 g Rice flour
460 g Milk
60 g Sweetened condensed milk
60 g Vegetable Oil
100 g Yolks (5 medium size Yolks)
40 g Corn Starch
115 g Caster Sugar
480 g Full Cream Milk
40 g Butter
1 tsp Vanilla Bean Paste
50g Cooked Wheat flour for Dusting
16- 18 Small Strawberries - stem removed and trimmed to size