In a large mixing bowl, sift in the glutinous rice flour, rice flour,
wheat starch,
and sugar. Pour in the extra light olive oil and milk. Whisk until smooth.
In a heatproof bowl, pour and sift in the dough mixture.
Cover it up with foil paper. Rest for 20 minutes.
In a steamer, pour water inside.
Transfer in the dough mixture. Cover the lid. Over high heat,
bring it to a boil, and continue to steam until the dough is fully cooked, 20 minutes.
Carefully take out the dough.
Stir with a heatproof plastic spatula. The dough is very sticky, but it won't stick to plastic.
Cover with a kitchen towel, and let it cool
for 30 minutes. At this point, the dough is roughly 300 g or 10.6 oz.
Wear plastic food prep gloves,
transfer the dough to a plastic surface, and knead the dough until smooth, 3 minutes.
Transfer the dough to a Ziploc bag. Rest in the fridge for 2 hours.
Today we'll only be focusing on making the dough.
If you like to make the mooncake paste from scratch, please also check the recipe link.
You can buy this ready-to-use red bean paste in most Chinese supermarkets.
Weigh the red bean paste The dough to filling ratio is 1:1. Since I m using a 50 g (1.76 oz)
mooncake mold, then each portion of the filling should be 25 g (0.88 oz).
Then roll it into a ball.
Place it on a parchment-lined plate. Do the same with the rest of the filling.
Transfer the filling balls to the freezer. Let them
rest while preparing for others. It will be easier to assemble once the filling is harder.
In a pan, add in the glutinous rice flour.
Over medium-low heat, constantly stir until lightly browned, 5 minutes. Set aside.
Wear food prep gloves,
and weigh the dough The dough to filling ratio is 1:1. Again, since I m using a 50 g (1.76 oz)
mooncake mold, then each portion of the dough should be 25 g (0.88 oz).
Roll it into a ball. Place it on a plastic surface. Do the same with the rest of the dough.
Cover it up with a plastic wrap.
Flatten a ball-dough with your hands into a round disk, 2 inches in diameter.
Place a filling ball in the center of the disk.
Take out the gloves, and dust both hands with glutinous rice flour. Wrap and seal the opening.
Dust the mooncake mold with powdered sugar.
Place the dough-filling ball inside the mold. Flip the mooncake mold,
and place it on a parchment-lined flat surface. Press down, release, and lift up the mold.
Continue with the rest of the dough and filling. You can enjoy it immediately or
chill it in the fridge for a few hours. It will last in the fridge for up to a week.
If you had other mooncake molds, you can also try to make different patterns. Enjoy!