Snow-skin mooncakes for a guilt-free Mid-Autumn Festival2018-09-24
Snow-skin mooncakes for a guilt-free Mid-Autumn Festival
Snow-skin mooncakes for a guilt-free Mid-Autumn Festival 重新播放
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  • Confectioners in China have been busy making mooncakes, a round pastry typically eaten on Mid-Autumn Festival, which falls on Monday this year. Traditional mooncakes are baked, and usually contain salted egg yolks in the middle, among other rich fillings both savory and sweet. But a younger generation of health-conscious calorie-counting efficiency-loving consumers is looking to indulge in these traditional treats without the fear of expanding waistlines. (Source: CGTN Photo Editor:ourjiangsu.com/Liu Yuan)
  • One alternative option is snow-skin mooncakes, which don't need baking and are served cold. Such mooncakes are made of cooked glutinous rice flour and a variety of fillings. They're colorful, suitable for beginners in the kitchen and most importantly, don't need hours to make.
  • The dough, which forms the crust the mooncake, can be colored using food additives or natural ingredients such as red cabbage and matcha, ground powder of green tea leaves.
  • There are no limits for the filling choices, from fruits and jams to chocolate, nuts and cream cheese. Those looking for rich flavors will find that the traditional red bean paste and lotus paste are a great option. This year, durian mooncakes and alcohol-infused varieties have popped up on the market.
  • A mooncake weighing 50 grams would normally have 20 grams of filling, making up for a mouthful of deliciousness. A bit of glutinous rice flour dusted on the inside of the mould would prevent the mooncake from sticking.
  • While traditional mooncakes are served at room temperature, snow-skin mooncakes are best enjoyed cold. Place them in the refrigerator for a few hours before digging in.

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