Green bean snowy moon cake (绿豆冰皮月饼)

This is combination of what I learned from Ivy's moon cake recipe and 三步两桥 's continuous snowy moon cake inspiration. I have tried multiple filling and flavor combination of snowy moon cakes. My favorite is green tea skin with green bean filling.

Equipment:

Microwave, kitchen scale, electrical mixer, large fry pan, microwaveable mixing bowl, sauce pot, flour sifter, moon cake mold (small, 50g)

Part 1: Prepare green bean filling

Ingredients:

Dried peeled green bean - 1 bag, 14oz (400g)
Butter - 45g
Oil - 45g
Sugar - 0.5 - 1.25 Cup (your preference. I use 1/2cup)
Sweetened condensed milk - 4 TBSP
Corn starch - 3 TBSP

Steps:

1. Add dried peeled green bean in about 4+ cup water, Boiling until the beans are soft, about 30 minutes. The cooked beans is easy to stick to the bottom. Make sure there is enough water. After cooked, drain excessive water if possible.
2. Beat the cooked green bean with a electrical mixer to make sure it is smooth. Stir in sugar, oil, sweetened condensed milk.

3. In a large fry pan, add butter. When butter is melted, pour in the mixture from 2. Simmer under low heat, gradually sift in corn starch with flour sifter until the mixture can be folded with spatula easily.

4. Take mixture out of fry pan and let it cool down. Chill it in refrigerator. If you do not plan to use it within a day, you can put it in sealed container in freezer.

Part 2: Prepare snowy skin dough

Ingredients:

Glutinous rice flour (糯米粉) - 150g
Rice flour (粘米粉)- 150g
Wheat starch (小麦澄粉) - 70g
Milk - 450g
Corn oil - 55ml
Powdered sugar - 100g
Sweetened condensed milk - 30g
Optional
 - Green tea power to make green tea flavored skin - 2 TBSP
 - Coco powder to make chocolate flavored skin
 - Food color to make different color skin

Steps:

1. Mix all ingredients in a microwaveable bowl and let it sit for 30 minutes.

2. Cook mixture in microwave for 5 minutes or until it is cooked. Take the bowl out to stir the mixture during the period if needed. This can also be done with steamer. Cover the bowl when you steam.
3. Knead the dough thoroughly until smooth. Add green tea powder and knead until the color is consistent.

Part 3: Make the moon cake

For a 50g moon cake mold, the proportion of filling vs. skin is about 1:1. So you can do 25:25 or 30g:20g if you want less skin.

1. Use kitchen scale to weight fillings and round them balls; weigh skin dough and round them to balls.
2. Flatten a skin ball gently on your palm, put in a filling ball.

3. Wrap the filling with the skin. Use one hand to hold the rim of the skin, and another hand to push the filling down gently. Rotate the ball until the filling is fully wrapped.
4. Place the ball on a smooth surface, prefer glass; place the moon cake mold over the ball; push down the plunger hard to get the moon cake in shape.

5. Put moon cake in sealed container, and chill the moon cake in refrigerator overnight before consume.