簡易白蓮蓉冰皮月餅 Easy Lotus Paste Snow Skin Mooncake

中秋節是東亞文化中最重要的節日之一。每逢八月十五，月光最圓最亮，象徵着團圓與思念。

The Mid-Autumn Festival is one of the most cherished celebrations across East Asia. On the fifteenth day of the eighth lunar month, the moon shines its brightest and fullest; a symbol of reunion and longing.

( for the English recipe please scroll down

英文食譜翻譯在下方)

最動人的傳說來自月亮女神嫦娥。相傳她為了保護仙藥，不得不自己吞下，從此飛升月宮，孤身守望。后羿悲痛不已，便開始向明月獻祭，紀念他的妻子。據說，這就是人們在八月十五製作和奉獻月餅的由來。

傳統月餅皮酥餡甜，而冰皮月餅則源自香港。冰涼柔軟，宛如小巧的雪玉，成為現代人最愛的清爽選擇。

不論是傳統還是創新，月餅始終承載着「團圓」的心意。只要與摯愛之人分享，便是最美的中秋。

Among its legends, the most moving is the story of Chang’e, the moon goddess. To protect the elixir of life, she swallowed it herself and drifted to the moon, where she remains alone. Her husband Hou Yi, heartbroken, began making offerings to the moon; a gesture that lives on in the tradition of mooncakes.

Traditional mooncakes are golden and rich, while snow skin mooncakes, first from Hong Kong, are cool and soft, like little jewels of snow, beloved for their lightness and beauty.

Whether traditional or modern, mooncakes always carry the same meaning: a wish for togetherness. And when shared with loved ones under the moonlight, they become the sweetest symbol of Mid-Autumn.



簡易白蓮蓉冰皮月餅

材料 :

(可做約12個蓮蓉月餅)

餅皮 :

糯米粉 50g

粘米粉 50g

澄麵粉 35g

糖 50g

全脂椰奶 200ml

植物奶 2 大匙

油 2 小匙

香草精 1 小匙

糕粉 (裹粉)：

糯米粉一小碗

工具：

蒸籠

月餅製作模具 (可以在 Amazon 買到)

兩把抹刀

品質很好的不沾鍋

壓力鍋 - 如果使用 (我用 Instant Pot) 

食品級純素紅色素

做法 :

1. 準備餡料
   可選任何你喜歡的甜餡 —— 紅豆、抹茶、巧克力或水果餡都可以。
   或試試我的食譜 👉 [健康幼滑純蓮蓉]。
2. 做餅皮
   將糯米粉、粘米粉和澄麵粉過篩入大碗。加入糖、椰奶、植物奶、油和香草精，攪拌均勻。
   深碟抹少許油，將粉漿過篩倒入碟中，中火蒸 30 分鐘。
3. 揉麵糰
   將熟麵糰刮到盤上，放至溫熱即可。戴手套揉捏至光滑有彈性。這一步能減少黏性，讓餅皮更容易包餡。
4. 上色（可選）
   將麵糰分成兩份。一份保持原色，另一份加入極少量食用色素，揉勻至顏色均勻。兩份都搓成長條，用保鮮膜包好，冷藏至少 1 小時（最好隔夜）。
5. 炒裹粉
   用不沾鍋中火乾炒一小碗糯米粉約 5 分鐘，至微微米色。放涼備用。
6. 分餅皮與餡
   將餅皮分成每份 20g，搓成球。餡料分成每份 40g，也搓成球。放入冰箱冷藏 30 分鐘，方便包餡。
7. 準備包餅工作檯
   擺好餅皮球、餡料球、炒熟的裹粉、月餅模具、小擀麵杖、烘焙紙和托盤。
8. 包月餅
   將餅皮球夾在兩張小烘焙紙中間，用小擀麵杖擀成薄片。把餡料球放在中間，包起來並收口，搓成圓球。
9. 壓模
   模具內刷一層裹粉，輕輕抖掉多餘的。將月餅球滾上少許裹粉，放入模具中，平穩壓下 5 秒，再小心脫模。重複完成全部。
10. 冷藏享用
    將月餅放密封盒，冷藏過夜（至少 8 小時）。最佳食用期為 2–3 日內。

小貼士 :

• 餅皮和餡料冷藏後操作更容易。
• 可以試不同餡料：紅豆、抹茶或巧克力都很好吃！
  
  
  
  
  
  

Easy Lotus Paste Snow Skin Mooncake 

Ingredients:

(Makes about 12 lotus seed paste filling mooncakes)

For the skin:

50g glutinous rice flour

50g rice flour

35g wheat starch

50g sugar 

200ml full coconut milk

2 tbsp plant milk

2 tsp oil

1 tsp vanilla extract

For the coating:

A small bowl of glutinous rice flour

Tools:

Steamer

Mooncake making moulds (You can get them from Amazon)

Two spatulas

Good quality non-stick pan

Instant pot (if using)

Food grade vegan red colouring

Method:

1. Prepare filling
   You can use any sweet filling you like — red bean, matcha, chocolate, or fruit pastes. Or, try my recipe for Healthy, Smooth and Pure Lotus Paste 👉 [link here].
2. Make the skin
   Sieve the glutinous rice flour, rice flour and wheat starch into a large bowl. Add sugar, coconut milk, plant milk, oil and vanilla. Mix until smooth.
   Lightly oil a deep dish, pour the mixture through a sieve, then steam over medium heat for 30 minutes.
3. Knead the dough
   Scrape the cooked dough onto a plate and leave to cool until warm to the touch. Wearing gloves, knead until smooth and elastic. This step reduces stickiness and gives the dough strength to wrap around the filling.
4. Add colour (optional)
   Divide the dough into two. Keep one plain, and knead a tiny drop of natural food colouring into the other until evenly tinted. Shape both into logs, wrap in cling film, and chill at least 1 hour (or overnight).
5. Toast the coating flour
   Dry-fry a small bowl of glutinous rice flour in a non-stick pan over medium heat for about 5 minutes, until lightly beige. Cool and set aside.
6. Portion the skin and filling
   Divide the dough into 20g balls. Do the same with your filling, about 40g each. Chill the balls for 30 minutes — this makes wrapping much easier.
7. Prepare your wrapping station
   Lay out the skin balls, filling balls, toasted flour, mooncake moulds, a rolling pin, baking paper, and a tray.
8. Wrap the mooncakes
   Sandwich a skin ball between two small sheets of baking paper and roll into a thin disc. Place a filling ball in the centre and wrap the skin around it, sealing gently. Roll into a smooth ball.
9. Shape with the mould
   Brush the mould lightly with toasted flour and tap off excess. Roll the mooncake ball in a little toasted flour, then place inside the mould. Press firmly for 5 seconds, then release carefully. Repeat with the rest.
10. Chill & enjoy
    Store mooncakes in a sealed container in the fridge overnight (or at least 8 hours). Best eaten within 2–3 days.

Tips

• Always chill skin and filling before wrapping — they’ll be much easier to handle.
• Try different fillings for variety: red bean, matcha, or even chocolate!