Wednesday, September 18, 2013

Easy-to-make Snow Skin Mooncake

Happy Mid-Autumn Festival
Mid-Autumn Festival is just around the corner on 19th September 2013. Are you busy looking for some simple recipe for mooncake? Well, try this really simple Snow Skin Mooncake recipe! Snow skin mooncake tastes similar to Japanese Mochi.
 As a follow up to my previous blog post featuring traditional Snow Skin Mooncake recipe obtained from my good friend Helen, here’s another variety adopted from Y3K cookbook which is so easy and the result is so presentable that a novice cook can easily impress!  P1110736
Only 4 major ingredients are needed for this recipe - cooked glutinous rice flour (Gao Fen), icing sugar, shortening and water. In addition, don’t forget to get one cute little mooncake mould to make your favourite shape. This year, I bought myself another small mini square mooncake mould.

However Auntie Lan commented that it was best to use round-shaped mould, so as to symbolize reunion/unity, as in the case of the big round full moon in this mid autumn evening “月圆人团圆”

snowskin _mooncake collage

 If you wish to have a more authentic version of the homemade mooncake, you can also try to make your own fillings such as Taru/Yam paste, mung bean paste, red bean paste which I introduced before. Click on the links to get to the old blog posts for the recipe.

P1110750
Coconut Milk Mung Bean paste filling

I had shared these mini mooncakes with my colleagues in the office.



Snow Skin Mooncakes
 
Ingredients:
Snow Skin
150g roasted glutinous rice flour (Gao Fen)
150g icing sugar
50g shortening
Approx 180g cold water
Food coloring - optional
Moon Cake Filling
I used my homemade Yam/Taro paste,  Red Bean Paste and Christine's recipe Coconut Milk  Mung Bean Paste
 
Directions:

 
 
1.       Sift the cooked glutinous rice flour and icing sugar in a mixing bowl.
2.       Add in shortening to the flour mixture, combine the mixture, add in cold water and knead into dough form. 
3.       If using food coloring, divide the dough into equal portion, add drops and knead the dough with your hands so that it comes together to become soft dough.
4.       Divide dough, flatten the ball of snow skin and roll out until you get a thin circle.
 
5.       Place the ball of filling in the center of the dough and seal the filling with the snowskin dough by wrapping around the fillings with your hands.
6.       Place snow skin ball into dusted (with cooked glutinous flour) moon cake mould and press down on the lever hard so that the moon cake shape is formed and the face plate makes imprint.
7.       Press to release and moon cake. Repeat with remaining dough.
8.       Chill before serving.
 Tips:
The mini mooncake I made using the ratio of 25g dough to filling 30g.
 
冰皮月饼

主料:

冰皮

150
克糕粉
150克糖霜
50 酥油
冷水约180
食用色素 - 可选

月饼馅料

我用自制芋头糊椰浆绿豆沙糊红豆沙糊
 

1
。筛熟糯米粉和糖粉进碗中搅拌。

2
。加入酥油到面粉中混合,将主料结合起来,再慢慢的添加在冷水中,揉成面团。

3
。如果想要彩色的冰皮,可使用食用色素,将面团分割成相等的部分,添加色素,揉成面团,形成彩色软面团。

4
。分割面团,卷起冰皮面团压扁形成圆形薄面团。

5
。将馅料揉成球形,放在圆形冰皮薄面团中央,封口成圆形冰皮球。

6
。在月饼模撒上熟糯米粉,把冰皮球放入月饼模,然后向下按压月饼模,使冰皮得月饼烙印。

7
。按下月饼模后释放月饼。重复执行剩余的面团。
8。放入冰箱冷却后食用。

温馨提示:

我的迷你月饼,用25克冰皮面团,30克的馅料比率

 


8 comments:

  1. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 18, 2013 at 2:30 AM

    So beautiful and yummy :)

    ReplyDelete
    Replies
    1. Dear Ivy:
      Thanks. Wish you a happy mooncake festival, celebrating with your family.

      Delete
  2. Hi,
    I'm live in Australia and shortening in my town it is not the same as in US. Can I use butter instead?

    ReplyDelete
    Replies
    1. Hi Julie:
      If you use butter, the color of the mooncake will not be white, I would recommend to substitute with cooking oil, objective of oil is to soften the dough for it to be more pliable.

      Delete
    2. Hi Yin,
      Thanks. I found one place here do sell shortening��but very expensive!�� 450g I think cost $10.95 and when I was in CA only cost around $2.89usd. Another question why some snow skin moon cake the dough is to steam which I had try it and not too bad. Your method does not need to steam and wondering which method is taste better and you try the steam version?

      Delete
    3. The key is getting cooked glutinous rice flour. Mine is cooked hence I do not need to steam again.
      However, the one steam they are using normal glutinous rice flour and steam to get it cooked.

      Delete
  3. Hi Yin,

    I'm a student of Ngee Ann Polytechnic and am currently doing a magazine project.
    I was wondering if you would be ok if I do an article about this Easy-to-make Snow Skin Mooncake that you created.
    If you are ok with it, would it be fine with you to have a short interview? :)

    Thank you!

    ReplyDelete
    Replies
    1. Hi Louie:
      You are welcome to share the recipe, however, the recipe was not mine, I adapted from a food magazine Y3K, since the recipe not created by me, shy for me to get interviewed by you.
      Anyway, thank you for your offer and I felt really happy that you wish to make it as one of your project. Happy trying.

      Delete

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