Yumi rice mooncake
2024-10-13 02:59:35 303
This year's popular rice moon cakes came quietly. Finally, I cooked syrup, made taro stuffing and steamed Rice noodles on the weekend. Most of the Rice noodles on the Internet are fried, but I use steamed Rice noodles. The reason why I use steamed Rice noodles first is to restore the fragrance of rice. Secondly, the moon cakes made from steamed Rice noodles are whiter than those made by frying. It has to be said that rice mooncakes have the fragrance of a single piece of rice, the crispy texture of the crust, and the creamy filling of taro paste. They are so delicious that you can eat several pieces without getting tired. You must give them a try< br>
Details of ingredients
Technique
Steps to make Yumi rice mooncake
![]()
1. First, let's boil the syrup: Pour water into a small pot and bring it to a boil. Add white sugar and turn to low heat after boiling. Do not stir during this time. Boil until the water vapor evaporates and the liquid becomes viscous. It should take about 5 minutes.![]()
2. When the remaining liquid is 150g, add a few drops of lemon juice and boil it again. Turn off the heat and let it cool. After cooling, it becomes transparent.![]()
3. Peel and slice the taro and purple sweet potato separately, steam them in a pot, and let them cool after steaming. I use more of the steamed ones for other purposes.![]()
4. Mash sweet potatoes and purple potatoes with light cream and white sugar, use tools to mash them into a paste, stir evenly, and refrigerate for later use.![]()
5. Mix the big Rice noodles and glutinous rice flour evenly and steam them for 40 minutes. Cool the steamed big Rice noodles and add 65g syrup.![]()
6. Add 30g of cooked corn oil and 65g of boiled water, stir until flocculent, and combine into a ball. Refrigerate and let stand for 1 hour for later use.![]()
7. Divide the dough into 35g pieces and knead them into circles. Also, divide the taro paste filling into 35g pieces and knead them into circles.![]()
8. Pinch the dough into a small nest and place it in the filling, then roll it round. I also packed a few bean paste fillings, each weighing 35g.![]()
9. Hold the dough upwards with the tiger's mouth and roll it round.![]()
10. Put the stuffed dough directly into the 75g mooncake mold in the study kitchen, press out the pattern, and the finished mooncakes should be refrigerated if they cannot be eaten. Remove them in advance before eating and finish them within 3 days.
