I used back the last snow skin recipe but this time round, I zapped the
I decided to start off with the Lychee Martini Snow skin Moon cake as I don't intend to colour it. It was a breeze making those. These turned out to be a hot favourite with my family especially my niece.
Seriously I don't fancy colourings in food but for identification purpose, I had yellow to represent passion fruit snow skin moon cake.
And pink for Cranberry with Red Wine Snow skin Moon cake. We had a good laugh as my brother in law said that I am serving Peng Kueh!
Overall, I found that after colouring, my dough changed texture and become stickier. I also found that the fruit filling is softer in texture as compared to my low sugar white lotus seed pate. Thus my imprint wasn't as defined as I would like it to be.
It was a good gathering and visiting my sister's new house.
These days, the flats are so tiny and you wonder how not to have a small family in
I guess all furniture has to be in mini size and collapsible in the future.
P/S: I was totally bombed out.
I hope you sight a full moon!
What you need:
300g icing sugar
150g freh milk
110g kao fen
Fillings: Passionfruit lotus paste, low sugar lotus paste
Truffle: Lychee Martini
Knead snowskin ingredient until smooth.
Wrap fillings and mould.
Chill in fridge for 1 hour before serving.