Snow Skin Mooncake

| Posted on |

Jump to Recipe Print Recipe

One of the easiest mooncakes to make. I prefer mine to be as white as snow with no colouring added.

To make this delicate mooncake, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

Print
Snow Skin Mooncake
Course: Moncakes
Cuisine: Chinese
Author: Shiokman Eddie
Ingredients
DOUGH
  • 4 pandan leaves
  • 320 ml water boiled with pandan leaves and extract 260 ml water
  • 110 g icing sugar sifted
  • 260 g kao fen cooked glutinous rice flour
  • 70 g shortening
FILLING
  • 5-9 salted egg yolks
  • 1 tsp sesame oil
  • 500 g lotus paste
  • 500 g yam paste
  • 120 g melon seeds
Instructions
  1. Boil pandan leaves in a pot of water for about 20 minutes and measure out 260 ml water. Cool and store in fridge. This can be done the night before or a few hours before.
DOUGH
  1. Sift icing sugar and kao fen in a bowl and mix well.
  2. Add and rub shortening to flour and sugar mixture.
  3. Slowly pour cooled pandan water a little at a time and knead until it forms a dough.
  4. Transfer dough to a rolling board and stretch it a few times. Cover and and set aside to rest.
FILLING
  1. Wash salted egg yolks and place on a tray.
  2. Drizzle sesame oil over the egg yolks and bake for 8 minutes at 175 C.
  3. Cut baked egg yolks into quarters.
  4. Mix lotus paste with melon seeds and set aside.
ASSEMBLY
  1. Weigh yam and lotus paste fillings of 20g each (for mooncakes with eggs) and 25g each (for mooncakes without eggs) and dough portions of 20g each and roll into balls.
  2. Roll a piece of dough flat, make a hole in the lotus paste ball, insert ¼ salted egg yolk, wrap and roll into a ball.
  3. Place paste ball in the centre of the rolled dough, overturn it and wrap the filling completely and gently roll into a ball.
  4. Press the ball into a lightly floured mooncake mould.
  5. Press the mould plunger firmly (holding the base) and gently push to release the mooncake.
  6. Store mooncakes in airtight containers and keep in fridge.
Recipe Notes
  1. You will need 9 salted egg yolks to make 35 mooncakes with egg yolks.
  2. The mooncakes are best eaten within 2 to 3 days.
  3. If mooncakes become too dry, lightly steam to soften it.
  4. You may freeze the mooncakes if you wish to keep them for a longer period (1 to 2 weeks). Thaw before eating.

 

Also do check out my Facebook Page : for links to other recipes

Scroll to Top