Cinnamon Custard Snowskin Mooncake
A modern take on a Mid-Autumn classic, these mooncakes feature a fragrant cinnamon-infused custard filling encased in a tender snow skin shell, offering a delightful blend of warm spice and creamy...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mccormickasia.com.
Cooking tools:
- Kitchen scale
- Steamer basket
- Mooncake mold
- Fine-mesh sieve
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Plastic wrap
- Cooling rack
- Microwave
- Stove
- Refrigerator
- Paper towel
Ingredients
- 1 1/2 cups / 360g Whole milk
- 1/2 cup / 120g Whole Milk (For Egg Tempering)
- 2 tbsp & 1tsp / 35g Butter
- 4 tbsp / 45g Corn flour
- 8 tbsp / 100g Castor Sugar
- 2 tbsp / 20g Rice Maltose
- 6 whole / 90g Egg Yolks
- 1/2 tsp / 1g Salt
- 1 tsp / 3g, McCormick® Cinnamon, Ground
- 1/2 tsp / 3g, MCCORMICK® ALL NATURAL PURE VANILLA EXTRACT
- 3/4 cup & 2 tbsp / 130g Rice flour
- 1/2 cup & 2 tbsp / 100g Glutinous Rice Flour
- 1 tbsp / 10g Corn Starch
- 1/2 cup / 100g Castor Sugar
- 1 1/2 cups / 350g Whole Milk
- 1/4 cups / 60g Vegetable Oil
- 1 tsp / 5g, MCCORMICK® ALL NATURAL PURE VANILLA EXTRACT
- As needed Corn starch for dusting
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