Monday 24 September 2012

Mooncake: Snowskin Mooncake 冰皮月饼

Mooncake: Snowskin Mooncake 冰皮月饼

  Snow white snowskin mooncakes

 My first attempt at making snowskin mooncakes

 Recipe Source : adapted from Flavours Magazine

Today I am sharing my first attempt at making snowskin mooncakes. It is known locally as "Ping Pei" mooncakes.  No baking is required for snowskin mooncakes.

Ingredients For the Snowskin 

( makes 5 mooncakes only )

100g Hong Kong flour
70g glutinous rice flour ( Kao Fen )
125 ml iced pre-boiled water
110g icing sugar
1 1/2 tbsp corn oil
food colouring of choice ( optional )

Ingredients For The Lotus Seed Paste or Lin Yoong In Cantonese


250g lotus seed ( buy the type with red skin )
3/4 tbsp lye water ( Kan Sui )
170 ml peanut oil
200g sugar
1/2 tbsp maltose ( optional )

Instructions To Make Lotus Seed Paste 


1.  Add lye water to the lotus seeds. Mix well. Leave aside for 20 minutes
2.  After 20 minutes, pour in boiling water and cover the lotus seed for 20 to 30 minutes
3.  Strain and wash lotus seeds to remove the red skins and the greenish embryos inside the seeds
4.  Add water to the cleaned lotus seeds to 5 cm above the lotus seeds
5.  Boil until soft and the liquid has almost dried up
6.  Blend the lotus seeds together with the liquid.
7.  Heat wok with 1/4 of the peanut oil and 1/4 of the sugar, stir until golden brown
8.  Add in the blended lotus paste and cook until well blended
9.  Add in the rest of the remaining ingredients and cook for about 30 minutes or until the lotus paste no longer sticks to the side of the wok
10. Cool completely and divide the lotus seed paste into 5 balls of equal portions

Instructions To Make the Snowskin 

1.  Spread the Hong Kong flour in a dish and steam over boiling water for 15 minutes. Allow to cool completely and remove any wet lumps, then sift the flour.
2.  Sift icing sugar and the glutinous rice flour separately
3.  Put the iced cold preboiled water into a mixing bowl.
4.  Pour in the corn oil and mix thoroughly using a wire whisk
5.  Add in the sifted icing sugar, closely followed by the Hong Kong flour, bit by bit until evenly mixed
6.  Then add in the glutinous rice flour, stirring all the time. A dough will be formed
7.  Knead it lightly on a surface until smooth. Do not overwork the dough
8.  Divide the dough into 5 equal portions

Assembling the Snowskin Mooncake

1.  Dust a mooncake mould with glutinous rice flour
2.  Use your palms to shape one portion of the snowskin dough into a round flat disk
3.  Place one portion of the lotus seed paste filling onto the flatten disk and wrap it up
4.  Shape the mooncake into a mooncake mould and knock out the mooncake onto a plate
5.  The snowskin mooncake can be eaten at once. No baking is required
6.  However, the snowskin mooncakes are rather delicate when fresh
7.  It is best left in the refrigerator to firm up for one to two days before consuming.

  Mid-Autumn Festival is just round the corner, you still have time to make it!

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