Vegan Snow Skin Mochi Mooncakes
These snow skin (mochi) mooncakes are made with plant-based ingredients, gluten-free, and naturally sweetened.
Ingredients
Ube ( Purple Sweet Potato) Filling
- 300 g purple sweet potato, chopped and steamed about 3 medium potatoes
- 110 g coconut cream (1/2 cup)
- 145 g water (about 2/3 cup)
- 45 g coconut oil (about 1/4 cup)
- 100 g sweetened coconut condensed milk (1/3 cup) ( I make my own, see notes on how to make)
- 80 g arrowroot starch can also use tapioca, potato or corn if not avoiding corn
- pinch salt
- 1 tsp sweet potato powder (optional) adds natural coloring
- 1/2 tsp blue butterfly pea powder (optional) natural coloring
Wrapper
- 35 g arrowroot starch (about 1/3 cup)
- 75 g rice flour (about 2/3 cup)
- 75 g glutinous rice flour (about 2/3 cups)
- 100 g maple syrup I used golden for a lighter color
- 280 g almond milk or milk of choice
- 45 g coconut oil, melted (little less than 1/4 cup)
- 1/4 tsp matcha green tea for natural coloring
- pinch pink pitaya for natural coloring
Instructions
Ube ( Purple Sweet Potato) Filling
- Peel and chop the purple sweet potatoes. Weigh them to make sure 300 g
- Place steamer basket in a large pot and bring to boil.
- Place potatoes into basket and steam for 15 - 20 minutes or until they are fork tender.
- Place potatoes, and all the filling ingredients into a food processor. Process until completely smoothed.
- Place ube mixture into a non stick pot and cook over medium heat for about 8 - 12 minutes or until mixture has thickened and pulls from the sides. See video for details
- Place in a heat-proof container and cover with plastic wrap. Let cool in the fridge for about 1 hr
Wrapper
- Add the dry ingredients, glutinous rice, rice flour, arrowroot starch to a large heat safe bowl and mix well.
- Add the almond milk, maple syrup, and melted coconut oil to the bowl and mix well.
- Add a shallow wire wrack to the bottom of a large pot and fill it with water. Bring to boil and add the heat-safe bowl with the wrapper mixture. Steam for 25 – 30 minutes or until there is no liquid coming out when you poke the mixture.
- Transfer to an electric mixer with the dough attachment. Knead the dough for 5 minutes. If no electric mixer let the dough cool down and wrap in plastic wrap to prevent sticking and knead dough with hands.
- Transfer dough to plastic wrap and wrap dough. Place in fridge to cool for 1 hr
- Place 35g of glutinous rice flour in small nonstick pan. Cook for about 4-5 minutes until it turns slightly yellow in color. Make sure to keep stirring to prevent burning. Let cool, this will be used to dust dough to prevent sticking.
Assemble
- Get cooled filling and weigh 12g of filling. Roll into ball and place a plate that is wrapped in plastic wrap. Continue to roll balls. Cover the filling balls with plastic wrap and place back in fridge.
- Get cooled wrapper dough and cut about 1/4 of the mixture. Cut this in half and add 1/4 tsp matcha powder to one half. Add a pinch of pitaya powder to the other half.
- Take 12g of the white wrapper dough and roll into ball. Dip in glutinous rice flour and dust service of silicone mat or plastic wrap on your kitchen counter. Then flatten the ball into about 2 inch diameter. Place filling in center of the wrapper and beginning wrapping between thumb and index finger while pushing down on the filling to seal. View video for details.
- Measure 2g each of colored wrapper dough and mix colors. Place inside the top of the mooncake stencil and press against the flower mold
- Insert the assembled mooncake into he mold. Hold mooncake mold firmly down and press on to mold a few times. Push to remove mooncake carefully.
- Repeat these steps until you have about 42 snow skin mooncakes.
- Eat immediately and enjoy!
Video
Notes
Storage
Store in plastic wrap to prevent hardening in the fridge for a week. If mooncakes harden let them sit out at room temperature to retain texture. Can also microwave for a few seconds to soften the skin again.
Coconut Condensed Milk
- a can of coconut milk
- 1/3 cup of date sugar
- salt
- sweet potato powder for color
- butterfly pea powder for color
- rice flour
- maple syrup
- matcha powder