White Moon Cake Three Layer
Indulge in the delicate elegance of the White Moon Cake Three Layer, a visually stunning and flavor-packed dessert perfect for special occasions or festive gatherings. This recipe combines the soft, chewy texture of a glutinous rice flour outer crust, the subtly sweet creaminess of white bean paste filling, and a slightly firmer middle layer infused with gelatin for a delightful contrast. Enhanced by the rich aroma of coconut milk and the optional decorative touch of matcha powder, these moon cakes are as exquisite as they are delicious. With step-by-step instructions for kneading, layering, and shaping, this recipe ensures professional-quality results at home. Serve these chilled as a refreshing dessert with tea, and let their intricate flavors and textures steal the spotlight.
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Ingredients
- 200 grams Glutinous rice flour
- 50 grams Wheat starch
- 100 grams Powdered sugar
- 250 ml Coconut milk
- 30 grams Butter
- 250 grams White bean paste (filling)
- 10 grams Gelatin powder
- 50 ml Water
- 1 teaspoon Matcha powder (optional, for decoration)
Directions
Step 1
Prepare the filling: Divide the white bean paste into 6 equal portions and shape them into balls. Cover them with plastic wrap and set aside.
Step 2
Make the outer crust (Layer 1): In a mixing bowl, combine the glutinous rice flour, wheat starch, and powdered sugar. Gradually add the coconut milk while stirring to create a smooth batter.
Step 3
Cook the batter: Steam the batter over medium heat in a heatproof bowl for 20-25 minutes or until the mixture becomes a sticky dough. Stir occasionally during steaming to ensure an even texture.
Step 4
Knead the dough: Allow the dough to cool slightly, then knead in the butter until fully incorporated. Set aside and cover with cling film to prevent drying out.
Step 5
Prepare the middle layer (Layer 2): In a small bowl, bloom the gelatin by sprinkling it over 50 ml of cold water. Let sit for 5 minutes, then melt it over low heat or in a microwave. Allow to cool slightly.
Step 6
Mix the middle layer filling: Take a portion of the steamed dough (about 50 grams) and knead it with 2-3 tablespoons of the melted gelatin mixture until smooth. This will create a slightly firmer middle layer.
Step 7
Assemble each moon cake: Flatten a piece of the outer crust dough into a disc. Place a ball of the white bean paste (filling) in the center. Cover it with a thin layer of the middle layer gelatin-enhanced dough, then wrap the entire assembly with the outer crust dough. Roll it gently into a smooth, even ball.
Step 8
Shape the moon cakes: If you have a moon cake mold, lightly dust it with glutinous rice flour, place a dough ball inside, and gently press to shape. Release the shaped moon cake carefully.
Step 9
Decorate (optional): Optionally, lightly dust the finished moon cakes with matcha powder for a beautiful contrast.
Step 10
Chill: Place the moon cakes in the refrigerator for 1-2 hours to firm up before serving.
Step 11
Serve: Enjoy your delicious White Moon Cake Three Layer with a cup of tea!
Nutrition Facts
| Serving size | (941.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2395.6 |
| Total Fat 28.9g | 0% |
| Saturated Fat 14.4g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 70.5mg | 0% |
| Sodium 345.9mg | 0% |
| Total Carbohydrate 475.6g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 215.5g | |
| Protein 42.1g | 0% |
| Vitamin D 4.8IU | 0% |
| Calcium 176.3mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1063.4mg | 0% |
Source of Calories