Indulge in the delicate sweetness of Vietnamese Snow Skin Mooncakes (Banh Deo), a delightful treat that will transport your taste buds straight to the vibrant streets of Vietnam! These enchanting mooncakes, with their soft, chewy exterior and luscious red bean filling, are not only a feast for the eyes but also a celebration of tradition and flavor. Perfect for sharing during the Mid-Autumn Festival or simply enjoying as a sweet snack, this recipe will guide you through creating these exquisite pastries right in your own kitchen. Get ready to impress your friends and family with your culinary skills—let's dive into the world of mooncake making!
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 60 mins
Cuisine: Vietnamese
Serves: 10 pieces
Ingredients
- 200g glutinous rice flour
- 50g wheat starch
- 150ml water
- 80g sugar
- 50ml vegetable oil
- Red bean paste (for filling)
Instructions
- Prepare the filling by portioning red bean paste into 30g balls. Roll each ball smooth and refrigerate for 30 minutes to firm up.
- In a mixing bowl, combine glutinous rice flour and wheat starch. Sift together to remove any lumps and ensure a smooth mixture.
- In a separate saucepan, mix water and sugar. Heat gently until sugar completely dissolves, creating a light syrup. Remove from heat and let cool to room temperature.
- Add the cooled sugar syrup to the flour mixture. Stir continuously to create a smooth, lump-free batter.
- Add vegetable oil to the batter and mix thoroughly until the mixture becomes a soft, pliable dough.
- Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes to allow the flour to fully absorb the liquid.
- Dust a clean work surface with additional glutinous rice flour. Divide the dough into 40g portions.
- Flatten each dough portion into a thin circle. Place a chilled red bean paste ball in the center.
- Carefully wrap the dough around the filling, sealing it completely and rolling into a smooth ball.
- Dust a mooncake mold with glutinous rice flour. Press the filled dough ball into the mold to create the traditional pattern.
- Gently tap the mold to release the mooncake. If it sticks, dust with more flour.
- Refrigerate the mooncakes for at least 1 hour before serving to allow the texture to set and flavors to meld.
- Serve chilled. Snow skin mooncakes are best consumed within 2-3 days and should be stored in an airtight container in the refrigerator.
Tips
- Chill the Filling: Make sure to refrigerate the red bean paste balls before wrapping them in dough. This helps them hold their shape and ensures a perfect bite every time.
- Sift the Flours: Sifting the glutinous rice flour and wheat starch not only removes lumps but also aerates the mixture, resulting in a smoother dough.
- Control the Heat: When making the sugar syrup, heat gently to avoid burning the sugar. The syrup should be warm but not boiling when mixed with the flour.
- Rest the Dough: Allow the dough to rest for 20 minutes after mixing. This step is crucial for achieving the right texture, making it easier to work with.
- Use Plenty of Flour: Dust your work surface and mooncake mold generously with glutinous rice flour to prevent sticking and ensure a clean release.
- Refrigerate Before Serving: For the best texture and flavor, refrigerate the finished mooncakes for at least an hour before serving. This allows the flavors to meld beautifully.
- Storage Matters: Keep your mooncakes in an airtight container in the refrigerator. They are best enjoyed within 2-3 days for maximum freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
