Snow Skin Mooncake One of the most popular varieties in recent times, snow skin mooncakes are a no-bake mooncake and are refrigerated instead. This modern mooncake originated in Hong Kong, in a bakery that wanted to create a mooncake with less fat.
Also, the new technique helped me create mooncakes of appropriate size, instead of the smaller ones I made by hand last week. This week, I decided to use sweet mung bean filling (recipe below)… but you could also use canned sweetened red bean paste, or any other filling.
1 cup red beans or azuki beans, dry; 2/3 to 3/4 cups sugar (to taste) 6 tablespoons coconut oil, or other solid fat; Soak the red beans in plenty of water for at least 2 to 3 hours and ideally overnight, making sure beans are submerged fully by at least 1 to 2 inches of water. Rinse and drain.
Repeat making mooncake balls and using the mold until all 10 mooncakes are complete. Once all 10 mooncakes are arranged on a baking sheet, bake them in a 400 degree oven for 10 minutes. Remove and brush the tops with the beaten egg and then return them to the oven to bake for another 8 minutes, or until golden brown.