Sunday, 26 August 2018

Pooh, Piglet and Rainbow motif Snowskin Mooncakes

Mid-autumn is coming again! I make mooncakes every year as my hubby and kids, especially my #3, love mooncakes. So making mooncakes is a must for me every year!

This year I used a recipe based on shortening again (instead of olive oil) as it keeps the mooncake softer for a longer time. It is also whiter and prettier. Here is the recipe I used, which makes around 10 50g-mooncakes.

Snowskin Mooncake Recipe (Makes 10 pieces of 50g mooncakes)

200g Kou fien (cooked glutinous rice flour)
160g Icing sugar
60g Shortening
200g Cold water
Pandan paste, strawberry paste, food coloring, charcoal powder (as desired)
360g white lotus paste

1. Divide the lotus paste filling into balls around 20g each. Cover with cling wrap.

2. Sift kou fien and icing sugar together. Mix well.

3. Add in shortening and quickly mix by hand (wearing gloves) until the mixture is uniform and resembles bread crumbs.

4. Pour in the cold water. Use your hands (wearing gloves) and knead the dough until it becomes soft and smooth. Divide the dough into your desired colours/flavours and knead till they are uniform in colour (do not overknead). The gloves help to prevent sticking to your hands.  Cover the dough with clingwrap and let them rest for 10 – 15 minutes before they are ready for wrapping.

5. Divide the prepared dough into 30g balls. Dust your mould, hands and table top with some kou fien.

6. Flatten the prepared dough into a circle with the edges slightly thinner than the centre (I used a cling wrap around the ball to prevent sticking). Put the filling in the middle of the circle and pinch tight to seal the edges. Roll the ball smooth and press it into the mould. Lightly push out or knock out the mooncake from the mould.

7. For the rainbow motif, roll the rainbow colours: pink, orange, yellow, green and blue into thin strips. Align into the rainbow and place it into the mould before you add the mooncake ball.

8. For pooh and piglet, just shape into the animal from the mooncake ball directly. I used mooncake dough with charcoal powder for the facial features. The parts stick easily without needing any additional ‘glue’.

9. After shaping, store the cakes in an airtight container and refrigerate for about 2 hrs for the mooncake to become firming before consuming. The mooncakes stay soft at least for several days, and are still delicious!

Hope you like them! Happy mid-autumn in advance!

With lots of love,
Susanne =)

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