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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Decorate (optional): Optionally, lightly dust the finished moon cakes with matcha powder for a beautiful contrast.
Chill: Place the moon cakes in the refrigerator for 1-2 hours to firm up before serving.
Serve: Enjoy your delicious White Moon Cake Three Layer with a cup of tea!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 36.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
