Bing Pi (Snow Skin) Moon Cake with Adzuki Bean

This is a non-conventional moon cake for The Mid Autumn Festival that has become popular recent years. The literal meaning of the name Bing-Pi is "snow skin" or "ice skin". This is mainly due to the fact that it is not baked, but has to be kept cold constantly.

It has very light pastel colour: white (plain), light green (pandan or green tea flavoured pastry), or light pink (strawberry flavoured pastry). However, the fillings are generally the same as the traditional moon cakes.

What we have here is one with pandan flavoured pastry, and filled with adzuki bean. You can also check out our Mixed Fruit Moon Cake, Lotus Seed Moon Cake and Adzuki Bean Moon Cake.

Ingredients (filling):

  • 500g adzuki bean, soaked 2 hours and strained
  • 200g brown sugar
  • 1 teaspoon sea salt
  • 4 tablespoons vegetable oil

Ingredients (pastry):

  • 10 gram plain flour
  • 20 gram glutinous rice flour
  • 20 gram rice flour
  • 10 gram white sugar
  • 100g whole milk
  • 1 tablespoon evaporated milk
  • 1 tablespoon condensed milk
  • 5 tablespoons vegetable oil
  • Juice extracted from 3-4 pandan leaves
  • A little extra glutinous rice flour

Preparation:

  1. Put adzuki bean in a deep saucepan with 1 litre of water. Bring to a boil on high heat then simmer it on low for about 1.5 hours, or till husk is detached from the bean.
  2. Mash the bean with a wooden spoon or blend it with a food processor then run it through a sieve to get rid of remaining husk.
  3. Sieve the bean paste through muslin cloth to drain away excessive water.
  4. Place the mashed bean back in the saucepan, and add in the sea salt, vegetable oil and brown sugar. Cook on low heat, and stir constantly till the mashed bean is thick and pasty.
  5. Remove from heat and place bean paste in a large bowl to cool.
  6. Roll paste into 12 to 13 balls.
  7. Sift flour, rice flour, and glutinous rice flour into a large mixing bowl. Add in white sugar, whole milk, evaporated milk, condensed milk, pandan extract and oil, and mix it into a paste.
  8. Place the paste into a steaming dish and steam over high heat for about 30 minutes. Let it cool to room temperature and knead it into soft dough.
  9. Keep it in the refrigerator for one day.
  10. Heat the extra glutinous rice flour in a clean pan and lightly stir it with a wooden spoon for about 10 minutes. The colour of the flour will be slightly yellowish. Remove from heat and put aside for later.
  11. Split dough into 12 or 13 parts. Flatten each part to a thin layer, fill it with adzuki bean paste filling and wrap up carefully.
  12. Sprinkle a thin layer of the pre-cooked glutinous rice flour into the moon cake mould, press the filled dough firmly into the mould to get the shape of the moon cake then remove from the mould.
  13. Repeat with the rest of the dough and adzuki bean paste.
  14. Keep it cool in the refrigerator, and serve it at any time. No further cooking needed.

Versatility Note:

  1. This moon cake has to be kept at temperature 8ºC-10ºC for freshness.
  2. The sugar in this recipe has been reduced, and you can further reduce it according to your desired taste.
  3. You can add a salted egg yolk in the bean paste filling. First bake the salted egg in the oven pre-set to 350ºF for 10 minutes, remove the firmed egg yolk, wrap it in the middle of adzuki bean paste, before wrapping the paste with the pastry dough.
  4. Best enjoyed with some hot Chinese tea, to balance up the sweetness and the oily ingredients.