Getting a snow skin mooncake is nowadays common during Mid-Autumn Festival. It is a very popular mooncake delicacy that has been well received by the Chinese communities worldwide, even in Singapore. We list you all you need to know about snow skin mooncakes and why people love them very much:
They are different from traditionally baked mooncakes as snow skin ones are non baked. The outer skin or crust of the mooncake is made of frozen glutinous rice. They are not baked in ovens but are sold by bakeries. Snow skin mooncakes originated not from China or Singapore. They originated from Hong Kong in the 1960s. Since then, they have been very well appreciated in Macau, Singapore, Mainland China, Malaysia, Vietnam and Indonesia. Uniqueness in eating habits would the best way to describe snow skin mooncakes. They are just like ice cream and ice kachang foods, whereby it is best to eat snow skin mooncakes while chilled. Traditional mooncakes are different as they are to be eaten at room temperature. The word snow perhaps describes the coldness enjoyed in this mooncake by eaters because the skin texture is normally cold and the outer skin appears white. Do you know that apart from its unique eating habit that snow skin mooncakes are made with less oil and fat? Traditional mooncakes utilise lotus seed paste and salted duck egg yolks. As a result, there is so much sugar and oil content in them. As many customers think that the traditionally baked mooncakes are oily, bakeries come up with ideas to use fruit for filling and lesser oil to craft less fatty mooncakes. Resembling snowskin mooncake is a Japanese dessert called mochi ice cream. They all are made of glutinous rice crusts and have to be kept frozen. The internal composition does have a variety of fillings that differ from the traditionally baked ones, which contains lotus seed or red bean paste. Flavours are chocolate, coffee, cheese, green tea and many others. Durian paste is also one of the more popular flavours of the fillings. Some of the durian mooncakes are also snow skin mooncakes. Another aspect of what you do not know much about snow skin mooncakes is the production and storage. Unlike traditionally baked mooncakes, they have to be kept at cold temperatures at all times. The former are always kept at high temperatures to kill bacteria. Refrigeration is the proper procedure to keep those mooncakes intact. Various recipes are used to make snow skin mooncakes. Usually, glutinous rice flour, corn starch, custard powder, egg yolks, vegetable oil and unsalted butter are sufficient. However, there is a method to do so without shortening. With less sugar, same amount of boiling water and glutinous rice flour and cooking oil, snow skin mooncakes can be produced. By this way, snow skin mooncakes can be made less sweet than usual. Snow skin mooncakes are still rare in the market. However, in recent times in Singapore, shopping fairs, online stores and many influencers would love to promote snow skin mooncakes for their aesthetic appearances that do appeal to mooncake eaters, as well as to normal store browsers. They have become a common sight during the Mid-Autumn Festival nowadays. For more information on snow skin mooncakes, please refer to here - https://en.wikipedia.org/wiki/Snow_skin_mooncake
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