📝 About This Recipe
A pinnacle of Modern Chinese Fine Dining, this ethereal dessert reimagines the traditional Mid-Autumn delicacy with a focus on texture and purity. The translucent, velvet-soft 'snow skin' encases a delicate custard core centered with premium, hand-cleaned bird's nest, offering a cooling sensation and a wealth of health benefits. Infused with the subtle fragrance of osmanthus blossoms, this mooncake is a masterclass in understated luxury and refined sweetness.
🥗 Ingredients
The Imperial Core
- 2 pieces Dry Premium Bird's Nest (Grade A, cleaned of impurities)
- 30 grams Rock Sugar (crushed into small crystals)
- 1 cup Water (filtered)
Silken Custard Filling
- 2 pieces Salted Egg Yolks (steamed and mashed)
- 250 grams Lotus Seed Paste (white, low-sugar variety)
- 1 teaspoon Dried Osmanthus Flowers (food grade)
Snow Skin Dough
- 50 grams Glutinous Rice Flour (sifted)
- 50 grams Rice Flour (sifted)
- 30 grams Wheat Starch (for transparency)
- 40 grams Icing Sugar
- 185 ml Whole Milk (room temperature)
- 30 ml Condensed Milk
- 25 ml Vegetable Oil (neutral flavored)
- 20 grams Cooked Glutinous Rice Flour (Gao Fen, for dusting)
Garnish
- 1 sheet Edible Gold Leaf (optional)
👨🍳 Instructions
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1
Soak the bird's nest in filtered water for 4-6 hours until soft and expanded. Use tweezers to remove any tiny feathers, then rinse and drain.
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2
Place the bird's nest and rock sugar in a ceramic stewing pot with 1 cup of water. Double-boil (place the pot inside a larger steamer) for 30-40 minutes until the texture is gelatinous but still holds a slight strand-like bite. Drain excess liquid and chill.
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3
In a large bowl, whisk together the milk, condensed milk, icing sugar, and vegetable oil until fully emulsified.
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4
Sift the glutinous rice flour, rice flour, and wheat starch into the liquid mixture. Whisk until a smooth, thin batter forms with no lumps.
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5
Strain the batter into a shallow heatproof glass dish. Cover with foil and steam over high heat for 25 minutes until the dough becomes translucent and firm.
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6
While the dough is hot, use a sturdy spatula to scrape it into a bowl. Knead it vigorously (be careful of the heat) until it becomes smooth, elastic, and glossy. Wrap in plastic and chill for at least 1 hour.
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7
Prepare the filling: Mix the lotus seed paste with the mashed salted egg yolks and dried osmanthus flowers until evenly combined.
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8
Divide the chilled bird's nest into 8 small portions (approx. 10g each). Shape them into small balls.
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9
Divide the lotus paste mixture into 8 portions (approx. 30g each). Flatten a portion of paste, place a bird's nest ball in the center, and wrap the paste around it to seal completely.
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10
Divide the chilled snow skin dough into 8 portions (approx. 25g each). Dust your hands with the cooked glutinous rice flour.
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11
Flatten a piece of dough into a thin disc, making the edges slightly thinner than the center. Place the filled lotus paste ball in the middle.
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12
Gently push the dough upward to wrap the filling, pinching the top to seal. Ensure there are no air bubbles trapped inside.
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13
Lightly dust a 65g mooncake mold with cooked flour. Place the ball inside, press down firmly on a flat surface, and gently release.
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14
Chill the mooncakes in an airtight container for at least 4 hours before serving to allow the skin to set and the flavors to meld.
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15
Just before serving, apply a tiny speck of edible gold leaf to the center of the mooncake design for a regal finish.
💡 Chef's Tips
Always use filtered water for soaking bird's nest to preserve its delicate mineral profile. If the snow skin dough is too sticky, chill it longer; cold dough is much easier to handle and mold. Do not over-steam the dough, or it will become too soft and lose its ability to hold the intricate mold patterns. Use a 'Gao Fen' (pre-cooked flour) for dusting; raw flour will have a grainy, unpleasant taste on the finished skin. Store mooncakes in an airtight container in the fridge to prevent the skin from drying out and cracking.
🍽️ Serving Suggestions
Pair with a high-mountain Alishan Oolong tea to cut through the richness of the lotus paste. Serve on a chilled slate or jade plate to emphasize the 'snow' theme of the dessert. A side of honey-poached Asian pear slices provides a refreshing textural contrast. For a modern twist, serve with a small glass of chilled Osmanthus wine. Present in a lacquered wooden box for a truly authentic fine dining experience.