Do You Have Any Recipes For Chinese Snow Skin Mooncakes?

- 16 ounces glutinous rice flour (5 1/8 cups)

- 1/2 cup sugar

- 1/4 teaspoon salt

- 1 cup of boiling water

- 2 tablespoons of cooking oil

- 2 tablespoons of all-purpose flour

- Food coloring (optional)

For the filling:

- 1/2 cup lotus seed paste

- 1/2 cup red bean paste

- 1/2 cup mung bean paste

- 1/4 cup chopped nuts

- 1/4 cup raisins

Instructions

1. In a large bowl, combine the glutinous rice flour, sugar, and salt.

2. Pour the boiling water over the dry ingredients and mix well with a spoon.

3. Add the cooking oil and knead the dough until it is smooth and elastic.

4. Cover the dough with plastic wrap and let it rest for at least 30 minutes.

5. Divide the dough into 16 equal pieces.

6. Roll each piece into a ball, then flatten it into a disk.

7. Place 1 tablespoon of the desired filling in the center of each disk.

8. Fold the edges of the disk up and around the filling, then pinch them together to seal the mooncake.

9. Place the mooncakes on a baking sheet lined with parchment paper.

10. Brush the mooncakes with a beaten egg wash, and sprinkle them with all-purpose flour if desired.

11. Bake the mooncakes in a preheated 350°F (175°C) oven for 20-25 minutes, or until they are golden brown.

12. Let the mooncakes cool completely before serving.

13. Mooncakes can be stored in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 3 months.

Tips:

- To make the mooncakes more festive, you can add a little food coloring to the dough before kneading it.

- You can also brush the mooncakes with simple syrup or honey after baking them to give them a glossy sheen.

- If you don't have lotus seed, red bean, or mung bean paste on hand, you can also use other types of fillings such as custard, chocolate, or fruit preserves.