Hey Lykkers! If you love mooncakes and are looking for a new twist, this Peach Cheese Mooncake recipe is for you. The soft, chewy texture combined with the sweet, fruity filling is a perfect way to indulge in the fall season.
Plus, it stays soft for up to three days without hardening—no more worrying about your mooncakes going stale! Ready to impress your friends and family with this delicious treat? Let's dive into the recipe.
Ingredients for the Ice Skin
To make the soft and chewy outer layer (ice skin) of our mooncakes, we'll need the following ingredients:
• 40g glutinous rice flour
• 30g corn starch
• 30g sticky rice flour
• 160g milk
• 25g fine granulated sugar
• 20g corn oil
• Extra glutinous rice flour (for dusting, pre-toasted)
Ingredients for the Peach Cheese Filling
For the creamy, fruity filling, here's what we need:
• 150g cream cheese
• 40g peach jam
Making the Peach Cheese Filling
The filling is what makes this mooncake truly stand out. Here's how we prepare it:
1. Peel two peaches and chop them into small chunks. Add 25g of fine sugar to the peaches and let them marinate for about 30 minutes.
2. Take the peach peels, add some water, and boil them to create a pinkish liquid. Strain out the peach skins. Then, add the marinated peach pieces to the pink peach water and simmer them to make a peach jam.
3. Softened cream cheese is mixed with sugar until smooth, then we add the peach jam and mix well.
4. Divide the mixture into 20g portions and roll them into balls. Place these balls in the freezer to set while we work on the ice skin.
Making the Ice Skin
Now, let's prepare the soft outer skin for our mooncakes:
1. Combine all the ice skin ingredients in a bowl and mix well. Use a fine mesh sieve to strain the mixture into a clean bowl. Cover it with plastic wrap. Then, place the bowl in a steamer and steam over high heat for 20 minutes. The dough should feel a little stiff when it's done. Use a spatula to break it up and wait for it to cool down enough to handle.
2. Once the dough is cool enough, knead it until it's smooth.
3. Divide the dough into two portions. Keep one portion plain, and add some edible food coloring (preferably pink) to the other half. Wrap both portions in plastic wrap and refrigerate for an hour.
Assembling the Mooncakes
Here comes the fun part – assembling the mooncakes:
1. Take both dough portions out of the fridge. Roll each portion into a log and twist them together, like a braid. Divide the twisted dough into small portions, each weighing about 25g.
2. Take each piece of dough and flatten it with your palm. Place a peach cheese ball in the center and pinch the edges to seal the filling inside. Roll it into a smooth ball.
3. Dust the mooncake with a little toasted glutinous rice flour to prevent it from sticking.
4. Place the dough ball into a mooncake mold, press firmly to shape, and remove the mooncake from the mold. Repeat the process for the rest of the dough and filling.
Storage Tips – Keep Your Mooncakes Soft!
Now that we've made our mooncakes, let's talk about storage. To keep them soft for up to three days, follow these tips:
1. Wrap each mooncake tightly in plastic wrap, making sure it's sealed well.
2. Store the mooncakes in the fridge in the fresh-keeping compartment. They'll stay soft and fresh for up to three days, just like when you first made them.
3. If you've made a lot, you can freeze the mooncakes. Just make sure to thaw them at room temperature before serving.
Final Thoughts
This Peach Cheese Mooncake recipe is a great way to celebrate the season with something sweet and unique. The creamy peach filling paired with the soft, chewy ice skin makes for a treat that's both indulgent and refreshing. And the best part? These mooncakes stay soft for days, so you don't have to worry about them getting hard overnight.
We hope you give this recipe a try, Lykkers! Let us know how your mooncakes turn out or if you have any twists of your own to add. Enjoy baking!
Let me know if you need any more adjustments, or if you'd like more details on any of the steps!
