Making snow skin mooncake can be a fun session. It is like making playdough or clay from scratch and molding them. Do give it a try. You will enjoy the process and the taste of this mooncake recipe!

mooncakes2

mooncake1

salted caramel lotus filling
Salted caramel lotus paste filling
mooncakemold.jpg
My mooncake press set mold

 

Snow skin mooncakes with salted caramel lotus paste filling

Ingredients

Snow skin mooncakes

  1. 160g roasted glutinous rice flour (Gao Fen) (Sifted)
  2. 250g icing sugar (Sifted)
  3. 60g shortening (Cut into small pieces)
  4. 190g cold water
  5. Gel food colouring (optional)

Salted caramel

  1. 1 cup (200g) granulated sugar
  2. 3 tbsp water
  3. 5 tbsp (50g) unsalted butter (cut up into small pieces, room temperature)
  4. 1/2 cup (120ml) whipped/cooking cream (room temperature)
  5. 3/4 tsp sea salt

Salted caramel lotus paste filling

  1. 8 tbsps salted caramel
  2. 800g store bought lotus paste

Method

mooncake steps1 (1)

mooncake step2

Salted caramel

  1. Combine the sugar and water in a small pot over high heat. Stir gently to distribute the sugar evenly. Boil without stirring, until the sugar has turned light brown.
  2. Meanwhile, melt the butter with the cream together in the microwave.
  3. When the caramel is ready, slowly whisk in the warm butter cream mixture and continue simmering the mixture until it is smooth. (The mixture will splatter a little when the butter cream mixture is poured in)
  4. Add in sea salt and stir for another 1 minute.
  5. Remove from heat and set aside to cool.

Salted caramel lotus paste filling

  1. Combine the required salted caramel and lotus paste into a smooth paste.
  2. To prepare the filling*, divide the paste according to the required weight and roll each into a smooth ball. Set them aside.

Snow skin mooncake

  1. Mix the sifted cooked glutinous rice flour and sifted icing sugar in a mixing bowl with a whisk.
  2.  Rub in shortening to the flour sugar mixture till it resembles breadcrumbs/ fine sand
  3. Add in cold water and combine with a spatula till it forms a dough
  4. Knead the dough till smooth. Cover dough with a cling wrap/film to let it rest for 10 mins.
  5. Divide the dough into equal portion and add drops of gel food colouring. Knead the dough with your hands till the colours are well mixed into the dough.
  6. While preparing for molding, cover the individual coloured doughs with clingwrap/film. This will prevent them from drying. Divide the coloured dough according to the  weight of each ball of filling*. The weight of each snow skin and filling will depend on the size of the mooncake molds. For my mold, it will be coloured dough (50g) and filling (60g).
  7. Take each weighed coloured dough and roll it into a smooth ball. Place the coloured dough in between a cut plastic bag/ ziploc bag.
  8. Flatten the ball of snow skin and roll out until you get a thin circle. Place a ball of filling in the centre of the coloured dough and seal it up by wrapping around the fillings with your hands. Ensure the filling is well wrapped without revealing around the coloured dough.
  9. Place wrapped snow skin ball into a lightly dusted (with cooked glutinous flour) moon cake mould. Press down on the lever firmly so that the moon cake shape is formed and the face plate makes imprint.
  10. Squeeze the plunger gently to release the mooncake. Repeat the steps with the other remaining coloured dough and filling. Chill in fridge before serving.

*Test weight of filling

Estimate the filling by making sure that each ball can fit into the mold and still have sufficient space for the snowskin wrap. Weight the 1st filling and use the same weight for the rest of them.

 

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