It’s mooncake season! Every year, we eat the same mooncakes with either bean filling, lotus filling, coconut filling, or other typical flavors. So should we try something new this year? This mooncake is not like any others. It has a soft and chewy skin and with each bite, you get the taste of cold, sweet ice cream. Today, CookBuzz is here to teach you how to make Snowy Ice Cream Mooncake. 

Ingredients:

Glutinous rice flour (35g)
Rice flour (35g) 
Wheat starch (25g) 
Ice cream (up to you) 
Milk (135g) 
Vegetable oil (18g)

Recipe:

1. Roll your ice cream into small balls (one ball is around 20g). Then wrap them with plastic wrap and place them in the freezer.

2. Pour milk into a bowl and stir it with sugar until it dissolves. Add in glutinous rice flour and rice flour and mix everything together until there are no lumps.

3. Add in wheat starch and vegetable oil and mix it well before steaming it until it’s cooked. (around 25-40 minutes or more)

4. Slice through the dough so it cools faster. Leave it for 10 minutes or until it cools.

5. Toast some wheat starch on a dry pan and then set aside for later.

6. Knead the dough until it is smooth. (Make sure to dust with the toasted cornstarch to keep the dough from sticking). Afterwards, divide it into balls (around 30g each) that we will use for our mooncake skin. Roll and flatten out each ball.

7. Take the ice cream out and wrap each ball with a flat dough.

8. Dust your mooncake mold before shaping your mooncakes.

9. Take your finished mooncakes and put them in the freezer for about 30 minutes before eating.