The Mid autumn festival as we call it is finally arriving. For those who do not reside in an asian country, the festival is held on the 15th day of the eighth month in the Lunar calendar, during a full moon. On this day, we would have mooncake, chinese tea, pamelo and where children or even adults would be walking around with lanterns, admiring the full moon at the same time.
Something struck me this year and i decided to try my hands on mooncakes! The above is the snowskin one which i tried a couple of days back (just to make sure i have the right consistency and all for the dough and at the same time practice how to wrap the dough around the fillings. As easy as it may seem, it’s pretty difficult (imagine 35g filling into 15g dough)
i decide to go the the snowskin version first as i didn’t know how would it go about and since it’s bake free, i could do more to give away to families and friends as well 🙂 i love the mood of sharing. 😀 Anyway i’ll be doing a baked version real soon, so do check back soon if you are interested in some o my new creations 🙂
Yields 12 mini mooncake (50g mould)
Adapted from HappyHomeBaking
- 75g cooked glutinous rice flour
- 50g icing sugar
- 25g shortening,
- 90ml cold water
- 360g white lotus paste (or any filling of your preference, just remember it’s 35g of filling per mooncake)
** i got my fillings from KCT (Kwong Cheong Thye). There have quite an intensive range of fillings and what’s better? they sell them in 500g too! They also have a couple of fillings that are low sugar (fits the bill if you are intending to make for the elderly at home!)
- Sieve together cooked glutinous rice flour and icing sugar into a mixing bowl. Rub the shortening into the flour mixture with fingertips until a crumbly mixture forms. Add cold water to the mixture and knead for a couple of minutes to form a soft dough. Do not over work the dough.
- Leave dough in the fridge for about 15 mins.
- At the mean time, divide the lotus paste into 35g portions and shape into balls.
- When ready, divide snowskin dough into 20g pieces. Shape each dough into a ball. For each dough, place it on palm and flatten with fingers to form a round dough about 5cm in diameter. Wrap the dough skin around the filling and shape it into a ball. Seal the seams.
- Dust mooncake moulds (diameter 4cm, for 50g mooncake) with some cooked glutinous rice flour. Place the wrapped dough into the mould and press the mooncake out. Make sure the surface of the dough in contact with the patterned-face of the mould is smooth. Store mooncakes in fridge for up to 1 week. Leave it under room temperature for about 15mins for the skin to soften before serving.
* Matcha flavour – replace cold water with: mix 1 teaspoon of matcha powder with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using.
**Coffee flavour – replace cold water with: mix 1 satchel of 3-in-1 powder powder (about 20g) with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before
i did a variation of different fillings. From L to R: Green tea skin with low sugar green tea filling, white lotus with melon seeds and lastly azuki paste fillings (Totally needs more practices with the dough and filling)
**Update: Did more flavors for orders! We have red bean, match, yam and low sugar white lotus!
i did close to 20 boxes of this! They all have a variation of flavors depending on the their preference! Finally done for the mooncake festival! Hop round to check out my baked version
i’ll be doing a baked version real soon and i guess intensive baking for my mooncake will start real soon. Orders are flowing in~~