Lemon Snow Skin Mooncakes with Gooey Lava: A Fun Twist!

Lemon Snow Skin Mooncakes feature a chewy, gluten-free shell filled with luscious lemon curd, perfect for summer celebrations.

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Prep Time 30

Cook Time 5

Chilling Time 30

Total Time 1 5

Servings: 6 mooncakes

Course: Desserts

Cuisine: Asian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Dough

1 cup Sweetened White Bean Paste Substitute with mung bean paste if necessary.
1 cup Mochiko Flour Use a gluten-free equivalent if needed.
0.5 cup Water Measure carefully for best consistency.
1 teaspoon Lemon Extract Optional for a milder lemon taste.

Filling

1 cup Lemon Curd Can use homemade or store-bought.
Optional Fillings Consider lotus or red bean paste, chocolate ganache for varied flavors.

Optional Variations

1 tablespoon Matcha Powder Adds color contrast and distinct taste.

Equipment

Microwave
bowl
plastic wrap
Mooncake Mold
Freezer

Method

Step-by-Step Instructions

Prepare the Filling: Roll small balls of sweetened white bean paste and fill them with lemon curd. Freeze for 30 minutes.
Make the Dough: Mix sweetened white bean paste, mochiko flour, water, and lemon extract. Microwave until smooth.
Cook the Dough: Microwave mixture for 1 minute, stir, then additional 1-2 minutes until hot and slightly translucent.
Shape the Mooncakes: Flatten dough, place frozen filling in the center, and wrap dough around it, pinching to seal.
Set the Form (optional): Use a mooncake mold for shaping, then chill in the freezer for 20-30 minutes.

Nutrition

Serving: 1mooncakeCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 2mgIron: 2mg

Notes

Ensure precise measurements for best results and experiment with various fillings for unique flavors.

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