Watching A Magical Process Come Alive While Making Snowskin Mooncake

I’ve never made any cakes which can be eaten without first going through the oven. It’s really magical to see how the dough first becomes evenly coloured with the continuous (and tedious) kneading, flattened to become the outer covering of the paste, and then ‘snowy’ after chilling. It’s also so much cheaper to make them ourselves – we’ve calculated a possible turnover of $100 even if we sell them cheaper than the market rate. I’m already planning ahead for a possibly lucrative retirement.

My sis-in-law posted some pics of the snowskin mooncakes on Facebook. I’m so deeply touched. I haven’t asked if they taste good, but it sure helps to motivate me to make even better tasting ones in future. 😆

Ingredients:

  • Fried glutinous rice flour (kou fein): 500g
  • Icing sugar: 350g (lesser if preferred)
  • Shortening: 150g (butter can be used as an alternative)
  • Cold water: 600g (can be flavoured by boiling water with pandan leaves, lemon, or orange and left in fridge overnight)
  • Flavouring (vanilla, banana, or pandan): 1.5 tsp
  • Colouring (red, yellow, green or orange): 1 tsp
  • Lotus, durian, mung bean or red bean paste: 2kg (available in Phoon Huat confectionery stores)
  • Melon seeds: 1 small packet (about 100g)

Method:

  1. Sift flour and sugar into mixing bowl.
  2. Rub shortening into flour mixture with fingers and thumb.
  3. Gradually mix in cold water till a soft dough forms.
  4. Divide dough into 2. For each of them, add desired flavouring and colour. Knead with both hands for about 5min till colour evens out.
  5. Leave dough to set for 20mins.
  6. Mix paste with melon seeds. Knead the paste to evenly distribute the seeds.
  7. To make mini mooncakes: weigh 30g dough and 40g paste for each.
  8. To make large mooncakes: weigh 40g dough and 130g paste for each.
  9. Roll dough into ball, flatten with rolling pin till about 4cm diameter.
  10. Place paste in middle of dough skin and close the skin by pushing it upwards and pinching the extras off.
  11. Roll the mooncake in a little flour, pat off the extra flour, then press it into the mooncake mould.
  12. Hit the mooncake mould to release the mooncake. Chill it for 2hrs before consumption.

Tricks:

  • Instead of sprinkling flour into the mould before each pressing, I prefer rolling the ball of mooncake around to coat it with flour because it saves a lot of time that way. That’s enough to get the cake to come out easily of the mould too.
  • For the salted egg yolk lovers, bake the yolks for 10min, flatten the paste and place the yolk in its center before closing the paste around the yolk and rolling it into a ball. The weight of the yolk should be included in the 40g and 130g of paste for each mooncake.
  • I tried to mix 2 colours together to get a dough for a mini mooncake (as per photo above). To my joy, it looked more exquisite than the rest. Try it!
  • Make colourful snowskin mooncake piggies using the same recipe too!

Serving:
17 large mooncakes, 23 mini mooncakes (will vary according to your requirements)

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