Was it the Singaporean's fast moving lifestyle that makes our snow skin moon cake like a premixed box?
As I went through you tubers' attempts, I realized that there are also the Snow skin Moon cake using the cooked dough method.
This will be great especially if Kao Fen 糕粉 is not easily available in some countries or even supermarket here. I am also thinking about my kids who like moon cakes, that should there be one day that they craved for it, they can still do it without this flour.
I was curious and wanted to find out whether this Snow skin Moon cake (cooked dough) method will yield a different texture.
This method is good for those who can't get hold of Kao Fen 糕粉 which is actually cooked glutinous rice flour. To achieve cook glutinous rice flour, you need to dry fry your flour until it is slightly browned. Another method is to bake it in the oven at lower temperature and you need to toss the flour every now and then to ensure even heat distribution.
Findings: The skin is soft and has a a little chewiness to it. Even straight from the fridge, it is still soft which is one of the characteristic of a good snow skin.
Definitely a keeper for this one.
Source: Siu Kitchen
What you need:
70g glutinous rice flour
50g rice flour
20g plain flour
250g fresh milk
50g icing sugar
40g condensed milk
10g vegetable oil
Set steamer with water and slowly bring to a boil.
Sift flours and icing sugar together.
Add in milk and stir until lump free.
Add in condensed milk and oil. Stir until combined.
Strain into a plate.
Put onto a plate and steam for 30 mins at high heat. Set aside to cool.
Knead until it is smooth.
Divide dough into 24 pcs.
Wrap dough with fillings of your choice.
I'm joining Best Recipes for Everyone : (August 2014 Event: Mooncake) hosted by XuanHom's Mon Kitchen Diary