WHITE MOON CAKE – Three Layer

Mooncakes are traditionally eaten during the Mid-Autumn Festival in China, which is a celebration of the harvest and the full moon.

This is vegetarian recipe. Dish can be prepared in 135 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 21.

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WHITE MOON CAKE – Three Layer

Cooking Method: Baking Cuisine: Chinese Courses: Any, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 60 min Total Time 2 hrs 15 mins

Servings: 8 Calories: 2560

Best Season: Fall

Ingredients

Servings

• Cake Layer:
• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ cup Unsalted butter, softened
• ¹⁄₂ cup Granulated sugar
• 1 Egg
• ¹⁄₂ teaspoon Vanilla extract
• ¹⁄₂ cup Milk
• Red Bean Layer:
• 1 cup Red bean paste
• 1 tablespoon Vegetable oil
• 1 pinch Salt
• 2 tablespoon Coconut milk
• 1 tablespoon Pandan juice
• Snowy Skin Layer:
• 1 cup Glutinous rice flour
• ¹⁄₄ cup Icing sugar
• 1 tablespoon Vegetable oil
• 1 tablespoon Coconut milk
• 1 tablespoon Pandan juice

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line an 8-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt for the cake layer.
3. In a separate large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
5. Pour the cake batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
6. In a small saucepan, heat the red bean paste, vegetable oil, salt, coconut milk, and pandan juice for the red bean layer over low heat. Stir until well combined and the mixture thickens slightly.
7. In a separate bowl, mix together the glutinous rice flour, icing sugar, vegetable oil, coconut milk, and pandan juice for the snowy skin layer until a smooth dough forms.
8. Divide the snowy skin dough into 8 equal portions and flatten each portion into a circle.
9. Take a portion of the snowy skin dough and wrap it around a portion of the red bean paste mixture. Roll into a ball and flatten slightly.
10. Repeat with the remaining dough and red bean paste.
11. Place each filled dough ball on top of the cooled cake layer, pressing gently to adhere.
12. Refrigerate for at least 1 hour to allow the snowy skin layer to set.
13. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 40g14%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.