Hi
I have to
confess I have never make snow skin mooncakes before. I saw so many bloggers making and they are so pretty. So I decided I should give it a try too, and I'm surprised it is so easy to make.
I didn’t
make the paste. The red wine berries
paste from Kwong Cheong Thye <廣祥泰> is a
winner! I bought their Hong Kong Fried
Glutinous Rice Flour and Icing Sugar too, and I think they sell one of the
better quality ones.
I have tried
making traditional baked mooncake 2 years ago.
You can find the post here. But I wasn’t too happy and had lots of
difficulties with it. Haha! I think I would never want to make it again.
I find
baking together with friend is a joy and I love to have friends coming over to
bake. This is my 2nd time having
Cecilia over. She is a lovely girl and
always willing to share and impart her knowledge.
Cecilia brought
some durian paste over and we also made some Durian Snow Skin Mooncake too.
The whole process of making these mooncakes was fun. I really enjoyed making and love the outcome of these mooncakes.
Here wishing all my friends and bloggers a
Happy Mid-Autumn!
INGREDIENTS recipe by Cecilia
Yap
Yield about 60 pcs
300g Fried Glutinous Rice Flour
300g Icing sugar
140g Shortening [we used Crisco]
300g Cold water [we made pandan water]
METHOD
Pandan
Water
Boil about 1
litre of water with a bunch of pandan leave.
Sieve the
pandan leave water. Dropped a few drops
of food colouring into it and stir.
Refrigerate
the pandan water until it is cold enough to use. You can prepare this 1 day before.
Fillings
Remove the
paste from the packing and put it in a bowl.
You can add additional red wine, if you could like to. Mix well.
Divide the
paste into 25g each and set aside.
Snow Skin
Mix all the
ingredients together until they are well combine.
Wrap it
and store in the refrigerator until it is cold enough to work on it.
Remove it
from the refrigerator. Spread some glutinous
flour on the working top. Remove the
dough from the refrigerator and knead further until the dough is smooth.
The size of
my mooncake mold plunger is 4cm x 4cm.
So I divided the dough into 20g each and shaped them into a ball.
Lightly dust
hand with some glutinous rice flour. Shape
each dough into a ball. Flatten the ball
and roll into a disc. Place 1 paste in
the middle of the disc. Wrapped it
around and shaped it into a ball.
Carefully
placed the ball into the mold plunger and slowly pressed out the mooncake. The mooncake comes out nicely and
beautifully. The plunger is indeed so much
easier to use than the wooden mold.
Hi Amy,
ReplyDeleteWell done ! I like these lovely pastel colour mini snow skin moon cakes of yours. Happy Mid-Autumn to you & family!
Sound so good!
ReplyDeleteHi Amy,
ReplyDeleteYour mooncake looks fantastic!
It has been decades since I made any. And I lost my mooncake mould to someone I loaned it to!
Have not made any since then, and am lazy to anyway!
Great job on your mooncakes! So beautifully made!
Hi Amy, well attempted, looks good. This year I wasn't in mood to make Ping Pei. Lacks motivation.
ReplyDelete