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Description: Ice-coated Moon Cakes
Servings: 2-3 servings
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Tags:
Ice, Moon Cake |
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Ingredients for Ice-coated Moon Cakes
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 10g flour
20g glutinous rice flour
20g finest-rice flour
90g milk
20g sugar
2 tbsp condensed milk
some cooked glutinous rice flour
Ingredient for filling:
350g chestnut puree
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Directions for Ice-coated Moon Cakes
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Cooking Tip
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Steamed dough is best placed in the fridge. Serve next day. Filling can be replaced with red bean paste, lotus seed paste or soy bean paste.
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1. Sift flour, glutinous rice flour and finest-rice flour well. Add sugar, milk, condensed milk and oil; stir until thick. 2. Steam paste over high heat for 30 minutes. Take out until cool, rub into dough. 3. Divide dough into 12 portions; press thin. Wrap in filling, put in flour-dusted mould and press flat. Knock each side of the mould once; invert and knock again. Knock cake out onto hand. Serve.
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