Receta Snow Skin Mooncake
Snow Skin Mooncake is a non-conventional mooncake. It is soft tasty with lots of different flavors that has to be chilled before consumed.
For this year I used Snow Skin Mix instead of the ordinary Kao Fen (fried glutinous flour) and the skin texture is really soft that can last for 4-5 days. You may like to try to make this easy and quick recipe to sink your teeth in this yummy Mooncake.
Happy Mid Autumn Festival To Everyone!
I also liked to play with colors when making Snow Skin Mooncake with different type of lotus paste fillings like: Red Wine Craberry (red), Red Bean (pink), Orange Zest lotus paste (orange), Passion Fruit (yellow), Dates (purple), White Lotus Paste (white) and I mixed the remaining colours dough together with one last piece of white lotus paste and the mixed color looks perfect.
All the kids are really crazy over these colorful Hello Kitty. What do you think?
Here is the recipe
- 500g Snow skin mix (from Gim Hin Lee)
- 70g Shortening (used Mooncake shortening from SunLik)
- 270ml Cold pandan water (Boil 1 litre water with 6 pieces pandan leaves, leave to cool and store pandan water in fridge)
- 1/8 tsp Banana essence
Mix snow skin mix with shortening together and add in cold pandan water with banana essence to mix to a soft dough, cover with cling wrap and let it rest for 20 minutes.
Divide into equal portion and add coloring for different type of fillings you prefer.
Store Snow Skin Mooncake in an airtight container.
I also made some Flaky Swirl Mooncake (Teochew Yam Mooncake) for my family loves yam very much.
Refer recipe here
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