Black Lotus Snow Skin Mooncake || how to make mooncake, but EXTRA || Breaking Tradition

Описание: Here is how to make a snow skin mooncake, but make it extra and make it my black lotus mooncake. normally, a lotus mooncake has white filling, but I added sesame to make the flavors more sophisticated. I have been lectured that giving away black colored stuff during a festival is breaking tradition and everything, but I though hey, I'm not a really traditional person. so I said screw it, imma make whatever I want to eat. lets just hope that a mob of angry, old, Asian men don't attack me for this.
Recipe down below:
Ingredients:
Black Lotus Paste Filling:
1 Cup Dried Lotus Kernels (this will become about 2 Cups)
1/2 Cup Sugar (add more if you want, I don't like it too sweet)
5 Tbsp Black Sesame Paste
Pinch of Salt
(Optional) 1/4 to 1 Cup of Oil (the more oil you add in the shinier the paste will become. I didn't add any because I don't want it to be too fattening)

Snow Skin Dough:
60g Glutinous Rice Flour (green elephant bag)
40g Starch
35g Regular Rice Flour (the non glutinous type, the red elephant bag)
215g Milk
30g Sugar
30g Oil
.5Tsp Almond Extract (optional)
Procedure:
TO MAKE THE FILLING
1. Split soaked lotus kernel in half to remove the sprout. ( mine had to soak for 8 hours)
2. Add the seeds and soaking water in a pot then add in water and 5tbsp of black sesame paste
3. Boil for 45 minutes and add the sugar
4. Blend it all together and condense it in a pan (you may need to add oil dependent on your black sesame paste) the paste is done when it can hold its shape easily

TO MAKE THE SNOW SKIN
1. In a separate bowl with milk , add in the rice flours, starch, sugar, almond extract and oil then mix. (You can mix in the oil later as it can cause the mixture to be a little difficult to mix).
2. Cover with plastic wrap and microwave for five minutes.
3. Let the mochi cool down, then knead for five minutes or until it is smooth. Knead it into a thin rectangle and cover with plastic wrap. This will help will chilling
4. Let it chill for atleast one hour or until it can be easily molded. (Should feel like malleable plastic, if not, let it chill longer.)
5. Next, shape the mochi and filling into balls. I did about 50g of skin to 50g of filling, this depends on your mold. If you don't have a mold just use a cup cake tin to press into.
6. Press the mochi balls into a thin wrapper with thin valleys and thick hills and put the filling in
7. Wrap the filling then squeeze and twist the excess mochi off.a
It should be in the shape of a ball, then press it into the mold and shape.
8. Enjoy, store in fridge for an hour for a stiffer skin if you want. Store in airtight container in fridge for stiff skin, or leave in room temp for softer chewier skin.

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Hi, my name is Andy Ng, And I hope you enjoyed watching this cooking video. I’m a very small aspiring Youtuber, and I would appreciate it a lot if you could subscribe to my youtube channel. I currently make videos about baking, cooking, vlogging and general misadventures. I post two times a week, every Wednesday and Saturday. Hey, since you already read to the end of this blurb, you might as well subscribe. Thank you, and remember to STAY UNBOTHERED. That's my catchphrase, I hope you like it :)

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