Celebrate the Mid-Autumn Festival With This High-Protein Snow Skin Mooncake Recipe From a Culinary RD

Across many Asian cultures (spanning China, Taiwan, Korea, Vietnam, and past), September’s full moon marks some of the vital days of the yr: the Mid-Autumn Pageant.

“It’s proper earlier than the normal harvesting season and the date coincides with a full moon, making it a great time for gathering with family members to present thanks, eat good meals, and admire the moon collectively,” says Cindy Chou, RDN, a dietitian, chef, and the founding father of The Sound of Cooking.

One such delicacy that’s integral to the festivities is the mooncake, which varies in fashion throughout totally different nations and areas. For example, Chou says that Cantonese-style mooncakes usually use a pastry crust and purple bean paste for a candy deal with. In Taiwan (from which Chou’s household hails), mooncake crusts are gentle, flaky, and akin to puff pastries.

However why does the moon—each within the sky and in your plate—maintain a lot significance? “In Chinese language and Taiwanese cultures, round objects like a full moon and spherical mooncakes symbolize unity,” Chou explains. “Due to this, gifting or sharing mooncakes with buddies and family members signifies togetherness.”

Forward, Chou shares her personal snow pores and skin mooncake recipe, which she says is a contemporary tackle the normal mooncake. The perks? “They’re easier to make at residence, making it straightforward to customise and get inventive with the outer designs and fillings,” she shares. Whereas it’s a labor of affection, it’s loaded with palate-pleasing flavors plus a good dose of protein and fiber-rich veggies, as well.

Advantages of this snow pores and skin mooncake recipe

This no-bake mooncake recipe for the Mid-Autumn Pageant was designed to be easy even for first-timers, in addition to nutritious and customizable. When you comply with Chou’s recipe to a T, you may anticipate a number of nutrient-specific advantages.

Her recipe consists of mung beans, a legume that packs each protein and fiber (7 grams and seven.6 grams, respectively, per half cup). “Research have proven {that a} increased consumption of legumes could also be related to a decrease threat of coronary heart illness,” Chou explains. “Consuming legumes like mung beans can also have the potential to decrease LDL ldl cholesterol, although extra analysis is required.” The salted egg yolk additionally contributes to the overall protein depend. “[Each] not solely provides 2.8 grams of protein to every mooncake, but additionally a layer of savory taste that enhances the delicate sweetness so nicely,” she continues.

Final however not least, in case you’re lucky sufficient to have the ability to make and/or share these high-protein snow pores and skin mooncakes with household or different individuals you like, you’ll be primed to get pleasure from extra perks equivalent to:

P.S. If you wish to put your personal spin on this recipe, Chou invitations you to modify issues as much as your liking. “You’ll be able to experiment with totally different fillings at residence, equivalent to a purple bean paste filling,” she shares. “Strive utilizing a bigger mould to make mooncakes with further filling for much more taste and added fiber.”

Excessive-protein snow pores and skin mooncake recipe

Yields 12 mooncakes (1 3/4 oz every)

Elements

For the filling:
3 ounces skinless dried mung beans, soaked in water for six hours or in a single day
2/3 cup water
2 Tbsp canola oil
35 grams sugar
1/8 teaspoon kosher salt
12 salted duck egg yolks, defrosted

For the pores and skin/wrapper:
50 grams candy rice flour, divided
35 grams rice flour
25 grams corn starch
30 grams sugar
135 grams complete milk
15 grams sweetened condensed milk
20 grams canola oil
1/2 teaspoon matcha powder, optionally available

1. Make the filling and toast candy rice flour: Drain and rinse the soaked mung beans, then switch to a small baking dish and add the water.
2. To steam, place a steel steam rack inside a 14-inch or bigger wok. Add water to the wok till it’s just under the highest of the steam rack. Then, place the baking dish with the mung beans and water on prime of the steam rack. Cowl the wok with a domed lid and switch the warmth on excessive till the water boils, then cut back the warmth to medium-low. Steam for 20 minutes and switch off the warmth. Alternatively, the mung beans will be simmered in a small 1.5-quart saucepan, coated.
3. Whereas the mung beans steam, toast 15 grams of candy rice flour in a small skillet over low warmth, stirring often, for about 2 minutes. Put aside for dusting the mooncakes.
4. Switch the steamed mung beans to a medium (11-inch) non-stick skillet. Cook dinner over medium warmth to dry, stirring consistently with a silicone spatula, about quarter-hour. The filling will slowly turn into smoother and paste-like. At this level, flip the warmth all the way down to medium-low and proceed to stir till the paste turns into dough-like and not sticks to your spatula, about 20 extra minutes. Switch to an oblong baking dish, distribute evenly with a spatula, and rating the filling into 12 sq. parts. Cowl and permit to chill for 10 minutes.
5. Put together the snow pores and skin wrapper dough whereas the filling cools.
6. As soon as the filling is cooled to the contact, weigh every portion on a kitchen scale. Each needs to be 15 grams. Roll every bit right into a ball, then put aside, and canopy.
7. Make the snow pores and skin dough: In a microwave-safe medium mixing bowl, whisk the remaining 35 grams of candy rice flour, rice flour, corn starch, and sugar till completely mixed.
8. Add the milk, condensed milk, and canola oil to the bowl of dry components and whisk till the components are nicely mixed.
9. Cowl the bowl with a microwave-safe plate and microwave for about 2 minutes or till the dough turns into principally opaque and has a agency gel texture (bear in mind the time could differ by microwave). Stir the dough with a spatula to permit for faster cooling.
10. As soon as cooled to the contact, knead the dough till it’s easy. Utilizing the palm of your arms, roll it out right into a log form, then lower it into 12 parts. Weigh every portion on a kitchen scale. Each needs to be 20 grams. Roll every bit right into a ball, then set it apart, and canopy with plastic wrap.
11. Add shade to the pores and skin (optionally available): Sprinkle every bit of dough with matcha powder, fold the dough, knead, and repeat till the colour is distributed evenly.

Assemble the mooncakes

1. Begin by flattening a portion of the mung bean paste filling with the palm of your hand. Place one salted duck egg yolk within the middle and wrap the paste across the yolk. Gently roll it in between your palms to type a ball. Repeat this step for 11 extra parts.
2. Place a portion of the snow pores and skin dough on a flat floor and flatten it with the palm of your hand. Roll the dough out into 3-inch diameter wrappers, with the sides barely thinner than the middle.
3. Place the filling within the middle of the wrapper and gently fold the outer edges of the wrapper over the ball. Gently push the perimeters so the wrapper sticks to the filling with out air pockets, then pinch the ends of the wrapper collectively to seal. Roll the mooncake right into a ball.
4. Calmly mud the ball with the toasted candy rice flour and place it right into a 25-gram (smaller-sized) mooncake mould, with the sleek aspect going through the stamp plate. Place the mould, opening face down, on a clear flat floor and gently press the spring-loaded deal with down. Carry the mould whereas pushing the deal with all the way down to launch the mooncake. Maintain it coated in a container.
5. Repeat meeting steps above for the remaining mooncakes. If wanted, clear the molds in between use with a toothpick.
6. Serve instantly along with your favourite tea or share them with family members as a present.

If in case you have leftovers, Chou says the assembled mooncakes will maintain for 2 to 3 days coated and saved within the fridge. “The wrapper ought to stay mushy however will lose a few of its elasticity,” she notes. In the meantime, if in case you have further mung bean paste filling, it’s going to maintain for as much as three months frozen in an air-tight container.