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Lemon Snow Skin Mooncakes with Lemon Curd Lava Filling

Lemon Snow Skin Mooncakes with Zesty Curd Lava Filling

Delightful Lemon Snow Skin Mooncakes with Lemon Curd Lava Filling bring a refreshing twist to traditional desserts.
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Prep Time 20 minutes
Cook Time 5 minutes
Freezing Time 30 minutes
Total Time 55 minutes
Servings: 6 pieces
Course: Dessert
Cuisine: Chinese
Calories: 269
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup Sweetened White Bean Paste (Shiro An) Substitute with mung bean paste if desired.
  • 1 cup Mochiko Flour Using regular rice flour may alter texture.
  • 1 teaspoon Lemon Extract Optional for milder taste.
  • 1 cup Water Hydrates the dough.
Filling
  • 1 cup Lemon Curd Use store-bought or homemade.

Equipment

  • Microwave-safe glass bowl
  • Mooncake mold
  • Sharp knife
  • Solid metal spoon

Method
 

Prepare the Filling
  1. Roll 1-2 tablespoons of sweetened white bean paste into small balls. Create a well in each and spoon in lemon curd. Freeze for about 30 minutes.
Make Mooncake Skin
  1. In a bowl, combine sweetened white bean paste and mochiko flour until integrated. Add water, lemon extract, and lemon curd, then whisk until smooth.
Cook Dough
  1. Microwave the mixture for 1 minute, stir, and return for another minute until slightly translucent.
Shape Dough
  1. Scrape the dough onto a greased surface, cut into six pieces, and flatten each to fill with lemon curd.
Wrap Filling
  1. Flatten one piece of dough, add a lemon curd-filled ball, and pinch edges to seal. Repeat for all pieces.
Set Shape
  1. Press mooncakes into a mold, then freeze for 15 minutes to set the shape.
Enjoy
  1. Serve chilled or at room temperature to enjoy your Lemon Snow Skin Mooncakes.

Nutrition

Serving: 1pieceCalories: 269kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 120mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Ensure the lemon curd filling is fully frozen before wrapping to prevent leakage during cooking. Use a solid metal spoon for best results when mixing dough. Briefly freeze mooncakes after shaping to enhance texture and flavors.

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