Pandan Snowskin Mooncake

The fifteenth day of the eighth month of Lunar calendar, chinese celebrate mid-autumn festival.  This year, the festival commonly known as Lantern Festival or Mooncake Festival falls on Monday, 12 September 2011.

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Source :  A Baking Passion ( Recipe via email.  Slight modification on steps and methods)

Makes 15 mooncakes (using 75g mooncake mould)

Pandan Snowskin Mooncake

Ingredients

150g Fried Glutinous Rice Flour ( prepare 50g extra for coating and flouring )

200g Icing Sugar, sifted ( I used 175g )

80g Shortening

150ml Water

3 Pandan Leaves, tie into a knot

1 tsp Pandan Paste

For Filling : 1kg lotus paste, pandan flavour ( I used white lotus paste ), 100g melon seeds, toasted at 160C for 10 mins ( I omitted ) 

Method

1.  Boil water with pandan leaves for 10 minutes.  Heat off and leave to cool.  Add pandan paste and stir till well combined.  Chill in the fridge before use.

2. Add toasted melon seeds with lotus paste. Roll into balls to required size ( about 67g each. This is for 75g mooncake mould.  You need to adjust accordingly to the size of your mould )

3. Place fried glutinous rice flour, icing sugar and shortening into a mixing bowl.  Either Mix with spatula, or use electrical mixer at low speed, mix till mixture turns into crumb-like texture.

4. Add cold pandan water into the crumb-like mixture.  Either mix with spatula, or use electrical mixer at low speed to form a soft dough.  This takes 1-2 mins. 

5. Remove dough from mixing bowl and lightly knead for few seconds on the floured table top to form a dough ball.  Rest dough for 10 mins.

(Only use fried glutinous rice flour to flour the table top)

6. Cut the dough into required size ( About 33g.  This is for 75g mooncake mould.  You need to adjust accordingly to the size of your mould ).

7. Flatten each dough and wrap in lotus paste.  Use your hand to push up the dough to cover the paste. Seal and shape into ball. 

8.  Place the dough ball into a flour dusted mooncake mould, press firmly.  Dislodge imprinted mooncake from mould. 

( Only use fried glutinous rice flour to dust mooncake mould. Knock out the excess flour before placing the dough ball into mould )

9. Repeat step 7 & 8 for the remaining dough.  Keep the mooncakes refrigerated.  ( Best to bring the chilled mooncake to room temperature at least 30 mins to allow the skin to be softer before consumption )

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11 thoughts on “Pandan Snowskin Mooncake

  1. Hi blogger, my friend said bakery shop outside sells soft snowskin mooncake even is chilled! Then consider success! Mine is tasty but hardened after put in fridge some time!

      • I won’t come across the recipe by chance! I will go learn from lesson! Not by magic get recipe from website n suddenly make it soft n perfect! I got the determination to make it better! Learn from shifu!!!

      • Why after a night in fridge the snow skin mooncake I made from similar recipe of this became hardened? Any remedy? I learnt hands on before to make snow skin mooncake before! That time like won’t hardened n got includeHong Kong flour other than kou fien! But it is sour so I don’t like! Now I try this recipe without Hong Kong flour! Is Hong Kong flour helps prevents hardened?

      • It is best to bring out the chilled mooncake from the fridge 30mins before consumption. This way the skin is softer..I have yet to test out recipe that yields soft skin texture even it’s chilled.

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