Snow Skin Mooncake

ingredients: 
150 gm cooked glutinious rice flour 
100 gm icing sugar 
50 gm Cresco Shortening 
1/2 bowl of water 
a few stalks of pandan leaves 
a little vanilla essence 

fillings: 
800 gm lotus paste 

methods: 

1) Boil water with pandan leaves and let it cool before use. 
Add in vanilla essence. 

2) Knead the cooked glutinious rice flour, icing sugar, shortening and pandan water to form pastry. 

3) Divide the pastry into small portions (20g), and wrap each portion with lotus paste (30g). Put it in the mould and press it gently. (always dust some cooked flour inside the mould, remove the excess flour) 
Knock it out and it's ready to eat. (chill it first). 


by jthorge

Snow Skin Mooncake

Ingredients: 
Filling - use lotus paste filling 

Pastry (Skin) 
-------------- 
225g kao fun (cooked glutinous rice flour) 
200g sugar 
290ml water 
1 tbsp condensed milk 
3 tbsp shortening 
Any colouring of your choice 

Method: 
Boil water and sugar together until sugar dissolves. Leave to cool, add in condensed milk and mix well. 

Sift kao fun into the cooled syrup solution. Add in shortening and mix into a smooth dough. Leave aside, covered, for 15-20 minutes. 

Divide dough into equal portions. Wrap dough around filling. Press into mooncake mould, knock out and chill in the refrigerator.


The skin is made of cooked glutinous rice flour. You can fry the uncooked rice flour yourself 


by Ian

SNOWSKIN MOONCAKE

Can make 
9 large ones (120g fillings, 60g snow skin) 
or 
20 small ones (60g fillings, 30g snow skin) 

INGREDIENTS 
150g glutinous fried rice flour 
200g icing sugar 
65g shortening 
150g cold drinking water 


METHOD 
Sieve Flour and Icing Sugar 
Add shortening 
Add water, mix well until it forms a dough 
Set dough aside for 20mins 
Make the fillings into ball shapes each 
Divide dough into small portion 
Flatten dough to wrap up the fillings 
Seal up dough to enclose filling completely 
Press into mould


by mooncake

Lotus Paste Moon Cake

Ingredients:
600 g Hong Kong Flour
1/2 bowl (100ml) Rooster Brand Groundnut oil
1 tbsp Alkaline Water
10 oz (300ml) Sugar syrup (糖浆） <--- can get it at Phoon Huat

20 salted egg yolks
2 kg Lotus Paste 
100 g melon seeds (optional)

Method:
Combine syrup, groundnut oil, and alkaline water and mix evenly. Sieve in Hong Kong Flour and mix well. Set aside for about 30 mins to 1 hour. Can prepare the dough one day in advance, store in the refrigerator.

Preheat the oven at 160 deg C. Put all 20 salted egg yolks on the greased baking tray. Brush with a little sesame oil and cooking wine. Bake for about 5 minutes or so (be careful not to burn the egg yolks).

Combine the melons seeds and lotus paste and divide into 20 portions (100g each). Wrap each portion with baked salted eggs.

Knead and roll out the pastry evenly (can add a little dark soya sauce for nice colour) and divide into 20 portions (50g each). Wrap the lotus paste (roll into balls) with the pastry dough gently. Dust some flour into the wooden mould and knock out excess flour. Press the mooncake gently into the mould and knock it out on both sides of the wooden mould.

Place all the mooncakes on a greased baking tray and brush with syrup or egg wash. Bake for about 25 minutes or till golden brown at 160 deg C (choose the right temperature depending on your type of oven).

by jthorge

Snowskin Mooncakes

Ingredients
115g Hong Kong Flour (steamed for 15 mins, leave to cool)
115g fried glutinous rice flour
210g icing sugar
1 tbsp shortening
5 tbsp cold water( or more )
1 tsp banana essence
2 tbsp Hongkong Flour (mix with 2 tbsp hot water to form hot dough)

- Sieve both flours and icing sugar. Rub in shortening. Make a well, dump into it the other ingredients, incorporate and then knead till smooth.


by curryman