Sea salt caramel Snowskin Mooncake

I don't know about you but I feel that this year, time really flies.   Ghost Festival is always accompanied with bad haze and this year, it is no exception.  

Last year, haze was very bad that we didn't really have a chance to appreciate the moon and have Mid Autumn Festival party.  Everyone was trying to stay indoor.

I pray this year will be a better one.

My group of knitting kaki was asking me to show them how to make Snowskin Mooncake and we spent the afternoon, rolling and kneading.

As usual, I love my mooncake with truffles and this year, we tried Sea salt Caramel Snowskin Mooncake and it is so much more cost effective making your own.

What you need:

yield 24 mini mooncakes

150g fried glutinous rice flour (Kao Fen)

100g icing sugar

50g shortening

150g cool boiled water, adjust accordingly

50g melon seed (optional), toasted

Sea Salt Caramel Truffle

Low sugar lotus paste

Method:

Knead melon seeds into the lotus paste.

Divide low sugar lotus paste into 20g each.  Roll to form a ball.  Flatten.

Wrap the lotus paste round the lychee martini truffle.  Seal properly.  Set aside.

Rub in shortening with fried glutinous rice flour and icing sugar.

Add in cool boiled water and knead to form a smooth dough.

Divide dough into 20g each.  Roll into a ball and flatten.

Place the lotus paste ball in the centre of the dough and sealed.  Form a round ball.

Dust the mooncake mould with kao fen.  Shake off excess.

Place the mooncake ball into the mould.

Press to form shape.  Remove.

Chill in the fridge for an hour before serving.