Vanilla Snowskin Mooncake (soft after 3rd day)

Since my family prefers snowskin mooncakes, I have been collecting a good range of such recipes over the years.

This festive period, I was so busy with guests in town, nursing a sick mom and preparing a cake for my nephew that I couldn't attempt any of the new recipes that I bookmarked.  

Nevertheless, after 4 years of break, I was still able to complete it in time for his birthday.

Back to my moonies, since I have already bought the ingredients, I tell myself that I just need to squeeze in some time to make some Vanilla snowskin mooncake for my family as my girl has been requesting it since a few weeks ago.  

Thanks to my friend for giving a set of this mooncake mould, I promise next year I will fully utilise all.

Findings:  Really love the combination of vanilla with almond paste.  Plus the almond truffle another bonus.

This is my first time buying KCT mooncake premix and I must say it is really good as compared to PH.

Adapted from : here and here 

What you need:
yield 12 small mooncakes

25g kou fen 糕粉 plus extra for dusting

25g icing sugar
100g snowskin premix (KCT premix)
25g crisco
125g boiled pandan water (boil 300g or more water with 2 pandan leaves, leave to cool) and measure 125g) 

300g almond white lotus paste (KCT)
1 tbsp almond slice, toasted and chopped to fine nibs (optional)  I will increase this to 3 tbsp next round.
1 pod vanilla bean
Brandy Truffles

Method:


Knead the almond slice into the paste.  Divide into 21g balls.  (What I did was I weigh in the truffle and then add lotus paste to make up for the 30g)

Roll into a ball and flatten.  Wrap a brandy truffle.  Seal well and set aside.

In a large bowl, sift together kou fen and icing sugar and mix in the premix.  Set aside.

In a pot, combine pandan leaves, water and shortening together and with med heat, stir until shortening melted. 

Remove pandan leave and pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you’ll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.

Portion the dough into 20g balls.

Place a ball of dough between baking sheets and flatten using your palm. Place a ball of paste in the middle and wrap it. Lightly dust the surface with kou fen.

If you would like to make the flower pattern in a different color, dust the pattern on the mould with a bit of kou fen and place a small amount of different colored dough into the mould such that it covers the pattern nicely. Cover your finger tip with cling wrap to prevent the dough from sticking to your finger.

Place the ball of filling wrapped with dough into the mould. Press it firmly and push it out of the mould. Getting one of those moulds with plunger is very helpful as you can dust with less flour, thus helping to keep the mooncakes moist for a longer time.

Chill the mooncakes for a few hours before consuming. Store the mooncakes in an airtight container that is not too big for the mooncakes in the fridge.

祝大家中秋节快乐！

Durian Snowskin Mooncake (Olive oil)

This year I am seeking for a healthier version of snowskin mooncakes for my family.  

As I prefer the texture to be like Goodwood Hotel's, I will experiment making Durian Snowskin Mooncake to see whether I can achieve that.

I attended a class many years ago and the chef told me that in order for my bakes to last longer, I need to cook down the durian puree.

Thus for this recipe, the fillings looks not yellowish is because I used cooked durian puree.  

Giveaway

There are many occasions that I bought the same book without realizing until I reached home.

Since I have an extra copy of this book and thus I would love to give this away (only applicable to Singapore).

If you are interested, just leave me a comment and your email address.  Entry should be submitted not later than 31 August 2016.  Still enough time for you to try out the recipe from the book.

If I have more than one request, then I will go by balloting.


Snowskin adapted : Sugar and Everything Nice

What you need:

75g kao fen
100g icing sugar
60g milk
20g olive oil

Method:

Mix everything together and knead to form a smooth dough.

Cover and let it rest for 10 mins.

Divide dough into 8 portion.  


For the fillings:
What you need:

200g durian puree
2 tbsp sugar (adjust to your liking)
15g custard powder
15g Hoon Kueh powder
100g milk 
20g butter

Method:

Mix custard powder, hoon kueh powder with milk until the powders dissolved.

Mix into the durian puree and sugar.

In a pot, add durian puree mixture and butter.  Stir until the mixture has thicken on low med heat.  Be careful not to burnt it.  Keep stirring.

Remove from heat and let it cool before chilling.

Shape chilled durian paste into ball.

Cheers

Crystal Jelly Mooncake

I have seen this Crystal Jelly Mooncake for the pass mid autumn festivals already.  It is such a pretty dessert to prepare for this festival and it is good to break away from the traditional mooncake for awhile but as usual, I procrastinated.

Fast forward to today, I finally managed to make these babies.  Testing the response from my kiddos before I list this item for the celebration on the actual day.

My kiddos are not those who appreciate jello alot thus I hardly made them but for this one, I was surprised especially by my son.

I guess it is such a pretty sight that one can hardly refuse.  Isn't it?

Giveaway

There are many occasions that I bought the same book without realizing until I reached home.

Since I have an extra copy of this book and thus I would love to give this away (only applicable to Singapore).

If you are interested, just leave me a comment and your email address.  Entry should be submitted not later than 31 August 2016.  Still enough time for you to try out the recipe from the book.

If I have more than one request, then I will go by balloting.

What you need:

10g Konnyaku jelly powder
100g of fine sugar
900ml of water
fruits of your choice (best to be different colour), skinned and cut into cubes

Method: 

In a small bowl, mix Konnyaku jelly powder with sugar.

Bring 900ml of water to a boil.

Gradually stir in the jelly mixture into the boiling water and stir well until mixture is dissolved.

Turn off heat and add in citric acid.  Stir until it is completely dissolved.

Rinse the jelly mould (DO NOT DRY), place cut fruits into moulds and pour the Konnyaku mixture into the moulds.

Chill in the fridge for at least two hours.

Serve cold.

Have a blessed day.

Lychee Martini Snowskin Mooncake (HK flour & Olive oil)

There are so many variety of snow skin moon cake recipes out there.  What I am interested is not using premix.  

So among the recipes that I have collected over the years, I am testing out one by one that uses different types of flour and preparation method.  

As you can see Lychee Martini Snowskin Mooncake is one of our favourite.  If you want to make these for next Mid Autumn, I suggest you head down earlier to purchase as this is one of the hot favourite.

Findings: I must remember to store the lotus paste ball back into the fridge before I prepare the snowskin dough.  The truffle actually melted and thus when I press into the mould, the ball shape disappeared.

The texture stays soft even after 2 days but I find the lychee vodka is lost in the dough.  So have to work on the dosage of the vodka.

Source: Straits Times

What you need:

58g Hong Kong Flour
58g fried glutinous rice flour (Kao Fen)
100g icing sugar
1 tbsp olive oil
5 tbsp Lychee vodka, chilled
Cold water (to adjust the consistency of the dough)

1 tbsp Hong Kong Flour (mix with 1 tablespoons hot water to form hot dough)

Fillings

265g lotus paste
12 X Lychee Martini Truffles

Method

Divide paste @ 22g and roll into a ball.

Flatten lotus paste ball and encase the truffle.  Seal well.  Set aside.

Steam HK flour for 15 mins and sift immediately.

Sieve fried glutinous flour and Hong Kong flour together and then sift in icing sugar.   Mix well.

Make a well in the centre, add olive oil, lychee vodka and hot paste.  Knead until smooth.  If you find the dough too dry, add 1 tsp of cold water progressively until you can a soft texture.

Divide the dough into 12 portion @ 20g each.  Roll into a ball.

Roll ball dough into a disc and place lotus paste ball on it.  Wrap and seal.

Coat the ball with Kao Fen and put into the mooncake plunger.  Press firmly.

Plunger out mooncake out from mould and chill for 1 hour before serving.





Happy Mid Autumn Festival!

Teochew Mooncake 潮州香芋酥皮月餅

I love Teochew Mooncake and always enjoyed those from Crown Prince.  Unfortunately it closed down and I no longer know where the next best alternative.

They said, if you master how to make spiral pastry, you will be able to churn out many other Chinese pastry after.

So I was keen to take up this challenge and at the same time, see whether I can accomplish making Teochew Mooncake 潮州香芋酥皮月餅 on my own. 

Over in the cyber, each has their own method to doing it but more or less, the basic first two steps are almost similar so I am taking all that I learnt and form into one.  

Hopefully some day, my kids will attempt this on their own.

What you need:

yield 12 pcs

Water Dough

180g plain flour

20g sugar

60g shortening

90g water

1 tsp yam flavour

½ tsp purple colouring

Oil Dough

160g plain flour

80g shortening

Fillings

365g yam paste

Method:

Water dough

In a large bowl, add plain flour and make a well.

Add in the butter, water and yam powder, and colouring.  Try to blend as much as possible until the water is well incorporated into the butter.

Slowly bring in the flour and form a dough.

Knead until it is smooth and butter are well incorporated.  Cling wrap and let it rest for half hour.

Oil Dough

Using the same bowl, add in the cake flour and butter for the oil dough.

Knead until butter is incoporated and a smooth dough form.  Set aside.

Divide yam fillings into 12 pcs @ 30g each.

Divide the water dough into 6 pcs @ 18g.  Form into a ball and flatten.

Divide the oil dough into 6 pcs @ 12g. 

Wrap the water dough over the oil dough.  Make into a rectangle shape.

Flatten and roll from centre to top and then from centre to bottom.  Roll up the dough.

Turn 90 deg and roll centre to top and centre to bottom.  This time try to stretch longer so that you can create more layers.

Roll up the dough.

Cut into half.

Flatten and roll to form a disk.

Turn the bottom disk over and place the yam filings on it.  Seal.

Place the seal side on the baking pan.

Bake for 20 - 30 mins at 180°C

猪笼饼 (Piglet cookie) (Airfryer)

This year, due to the haze and my asthmatic cough, I lost the mood to make mooncakes despite getting all the ingredients together.

Was down at Taka for an errand the other day, and I noticed that not as many stalls participating as before.

Like those truffle mooncakes that I shared in 2011, many people wrote to me asking me where I bought it.  Ingredients are also getting easier to purchase these days and thus home made are getting popular as well.

As mom is inviting us over for this Mid Autumn Festival celebration, I think it will be nice to bring some over for them.  (By the way, I heard so often kids calling this festival as Mooncake Festival which is wrong)

So today, to start off, I will attempt 猪笼饼 which is something that my son and my sisters loved.  (I hope they still do). 

The ingredients are really simple and easy to put together.  So you can try this for next year.

I couldn't find my fine brush for the egg wash and thus you can see my piglet is suffering from some skin disease. 

Also I think I lost my touch on figurine molding. Haiz.... out of practice.

I have saw a really cute bunny cookie selling at the basement of Taka and since Mid Autumn Festival also has a bunny story.  I thought it will be fun to have some bunnies around.

This recipe will be great to do with kids.  I remembered my mom used to tell us stories about 嫦娥 Cháng'é while we are eating mooncake and admiring the round moon.  Each trying to find the bunny as the weather is usually very clear on this night.  

Then again, I didn't think Mr Armstrong find 嫦娥 Cháng'é or the bunny during his trip up there.

Findings: This is a really nice recipe.  The cookies is not overly hard and yet has a nice fragrance to it.

I baked two batches but testing at different temp.  I find that at 170°C in the airfryer, cookie will cracked.

Adapted: Siu Kitchen

What you need:

yield 

100g Hong Kong f|our

60g golden syrup 糖漿

1 tsp alkaline water 食用梘水

20g bran oil

Method:

Add alkaline water to golden syrup and mix well.

Make a well in the flour and pour in the golden syrup mixture.

Add in the oil.

Slowly bring the flour into the centre and mix well.

Once liquid mixture is mixed into the flour and a dough is formed.

Knead dough until flour is well incorporated.

Clingwrap and let it rest for an hour.

Now you are shaped your piggy.

Greased baking plate, place shaped dough onto the plate and bake at 160°C for 6 mins.

For egg wash, after brushing bake it for another 1 min

Now let's have some fun. 

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.

  

Baked Custard Mooncake

I was really curious about this Baked Custard Moon cake when I saw Bake for Happy Kids baking it.  Though I have this book, but I never attempted any of her recipes.  

Not too sure about you, but very often I am taken in by the photos rather than the recipes and will feel contended just by browsing it.

Findings: I didn't have very good experience with this recipe.  The dough was really soft even though I chilled it for an hour.

I couldn't mould it nicely as the dough sticks to the mould even though I dusted it lightly.  I had to rechill the raw mooncake to firm up before moulding. Done a few tries, only then I managed to get the hang of it with the right amount of dusting. 

Was happy to see the nice imprint on the moon cake but my joy was short lived as the imprint became vague and out of shape after baking.

My learning curve: After viewing some videos after that, I realised that it is best to knead while the custard is still warm.  And I have to ensure that the custard is compact as you can see that there are "bubble space". 

I have quite a fair bit of pastry left after this.  Next time, I think I either increased the custard portion or decrease the pastry portion.

Overall, the taste is very good.  The crust has this short crust buttery taste, the custard is just the sweetness we like.  

I will definitely reattempt this recipe again.

Source: Choong Su Yin, Bake for Happy Kids and Sassy Haven

Custard Fillings ( makes about 300g)

25g Butter, soften
60g Caster Sugar
3 Egg Yolks, roughly beaten
1 tbsp condensed milk
25g cream
56g coconut milk
20g plain flour
15g custard powder
10g tapioca flour

Methods:

Beat butter and sugar until light and combined.


Add egg yolks one at at ime and beat until combined.


Add in condensed milk, cream and coconut milk.


Sift flour mixture into the egg yolk mixture and mix till combined.


Pour the mixture to a container and steam over medium heat for 25 mins with stirring every 5 mins.


Set aside for mixture to cool.


Knead mixture until smooth. Wrap custard in cling wrap and chill in fridge until required.

Mixture can be kept in the fridge up to a week before baking.

Mooncake Pastry

Yield : 24 mini mooncakes

What you need:

100g butter, softened
30g shortening
90g icing sugar
1 egg, roughly beaten
220g plain flour
35g custard powder
¼ tsp baking powder

Methods:

Cream butter, shortening and sugar until light and fluffy.

Add beaten egg gradually and beat until combined.

Sift flour, custard powder and baking powder into the butter mixture until incorporated.

Using your hand, mix mixture together and combine them to form a dough.

Wrap dough with cling wrap and let it rest in fridge for at least 1hour.

Divide dough portion according to the mooncake mould size.

Press dough into mould and press firmly to form the shape.

Remove and place on baking tray.

Brush with a tin layer of egg wash.

Bake ate 160°C  for 25 minutes.

Egg Wash:


1 egg yolk
1 tbsp milk

Note: I used 50% of pastry and 50% fillings



I'm joining Best Recipes for Everyone : (August 2014 Event: Mooncake) hosted by XuanHom's Mon Kitchen Diary

Snowskin Moooncake (cook dough method)

My first exposure to snow skin moon cake was an extremely easy to assemble recipe.  It doesn't involved cooking at all!

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


Method:

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

Chestnut Manju Mooncake

I do not like monotone life style.  I can't eat the same food daily or even weekly.  I like changes especially for food. 

Thus for this mooncake festival, I wanted a change from the usual truffle mooncakes, snowskin mooncakes and baked lotus mooncakes that I had done in the past.

This time, I chose Chestnut Manju Mooncake.  I like chestnut and I never had manju before.  Since I have some white bean paste in the freezer and I just bought a packet of ready cooked chestnut, so it is easy for me to get started.

What you need:

150g HongKong Flour

¾ tsp baking powder

45g castor sugar

1 egg

white sesame seeds for garnish

1 egg for glazing

240g white bean paste – divide into 12 pcs of 20g each  (roll into balls)

12 pcs chestnut

Method:

Sift Hong Kong flour and baking powder together.

Whip the egg and sugar together until sugar dissolved.

Lightly fold in the sifted flour to form a dough.

Cover the dough with clingwrap and let it rest for 15 mins.

Divide dough into 12 pcs of 20g each.

Wrap chestnut with bean paste to form a ball.

Flatten dough into a disk and wrap the bean ball.  Shape into a chestnut shape.

Indent a cicle with a small spoon.  Brush with egg wash and sprinkle sesame seeds onto it. 

Glaze manju all around. 

Bake in preheated oven at 180°C for 20 mins or until golden brown.

Cheers!

I'm joining Best Recipes for Everyone : (August 2014 Event: Mooncake) hosted by XuanHom's Mon Kitchen Diary

This post is linked to the event Little Thumbs Up  , organized by Bake For Happy Kids and My Little Favourite DIY , hosted by Domestic Goddess Wannabe

Lychee Martini, Passionfruit and Cranberry with Red White Snowskin Mooncakes

After cleaning the house, I went on to make the remaining moon cakes as I bought the passion fruit and cranberry with red wine fillings.  Usually I am not so exotic but after sampling, I thought it might be a good balance between the tartness and the sweetness of moon cakes.

I used back the last snow skin recipe but this time round, I zapped the Hong Kong flour one minute longer.

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 Singapore if you ever choose to have one, set aside this demanding education system. 

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:
Snow skin

300g icing sugar
20g shortening
150g freh milk
110g kao fen

Fillings: Passionfruit lotus paste, low sugar lotus paste

Truffle: Lychee Martini

Method:

Knead snowskin ingredient until smooth.  

Wrap fillings and mould.

Chill in fridge for 1 hour before serving.


Cheers

Brandy Truffle Snowskin Mooncake (Olive Oil)

Back in 2011 when I first incorporated truffles (my old blog) into the moon cake after I found them in a baking supply shop.  I gotten tremendous enquiries after that.  I was surprised that two years later, I still have such enquiry.   

Sorry I couldn't post any earlier as now I am trying to find a balance with my new routine.  So for those who are keen to make them next year, these are available at Sun Lik, Seah Street. I have also indicated the prices here.

After I have done my Strawberry Mini Snowskin mooncakes, I am ready for the next olive oil experiment. 

Yes I am trying to move away from the tradition of using shortening in snowskin. 

G shared with me a recipe using just olive oil and I decided to try it because the Strawberry Mini Snowskin Mooncake also used olive oil and  doesn't have a slightest hint of the olive oil smell nor taste as it was masked by the fruit puree so my first impression of pretty good.

I also alter the method to make it easier for myself.

As usual, truffles in moon cakes has been a hot favourite in my family ever since and this year is no exception. 

Verdict: I like this texture as it stays soft even after chilled.  Thus you don't need to thaw before consumption.

What you need:

55g kao fen
50g Hong Kong flour
100g water (adjust accordingly)
1 tsp pandan paste
20g olive oil
70g icing sugar

Method:

Place Hong Kong flour in microwave and zap for 1 min.  Flour will clamp together but you can loosen it later when it is cool. Set aside to cool.

Sift Hong Kong flour.

Mix Hong Kong flour, Kao Fen and icing sugar together.

Add olive oil and pandan paste into the flour mixture and stir well.

Add in water bit by bit and gauge the consistency.

Knead till soft and smooth.  Set aside for 15 mins.

Divide dough (20g)

Flatten and wrap with fillings (30g)

Mould: 50g

Cheers!

Snowskin Mooncake (Phoon Huat Premix)

During the 10 days workshop, I was provided with Phoon Huat Snowskin Premix to conduct the classes.  I have tried KCT's but never Phoon Huat's.

The dough is very easy to put together and surprisingly the kids love it.  Some even came back for a second session just to make more.

It is also my first time using jelly mould to mould out the moonies.  Initially I had fear that it will get stuck but my fear was unfounded. 

The only set back is that you need to be really patient to "ease" the dough into the mould so that the imprint will be clear.  Also due to the different mould sizes, the dough and fillings cannot be standardised if you wanted an even thickness of the dough and fillings to all the mooncakes.

What you need:

500g snowskin premix (Phoon Huat)
400g water (add more if dough is dry)
100g shortening
flavouring
colouring

Method:

Mix premix with water and able to bring together to form a dough.

Add in shortening and knead till soft and smooth.  If you feel dough is dry, add in a little water at a time.  Continue to knead till it is smooth.

Let the dough rest for 15 min to an hour.

Divide dough and shape into round.

Flatten and wrap fillings.

Shape with mould.



Cheers

Strawberry Mini Snowskin Mooncake (Daifuku)

After been out of the workforce for so long, the last 10 days was very fulfilling and though tired, I enjoyed it totally.  

Now I am back to a new routine and hopefully I can manage it well.   With kids starting their final term for the year, I must find a way to balance between housework and play.  

One thing for sure,  we do enjoy the peaceful environment now and if I can help it, I will not let history repeats itself again.

Only 4 days more to Mid Autumn Festival and I decided to be a little more adventurous this year. 

Found this recipe on my computer and decided to try it as it doesn't require shortening and it seems more healthy.  The method is very much like daifuku only that the flour involved is from snowskin mooncake.

This recipe was originally from Man Fu Yuen, Inter-Continental Hotel but I can't recall how I got hold of it but it wasn't a workable recipe and so I corrected it.

I used homemade red bean paste.   I was afraid to add on more sugar or oil so my texture is rather dry.

Let's hope my kiddo who don't like red bean will like this Strawberry Mini Snowskin Mooncake.

Makes 4 Minis

What you need for snowskin

58g kao fen, sifted

75g sifted icing sugar

30g strawberry puree (puree has been sieved through a fine sieve)

30g warm water

10g olive oil

Filing:

Red bean paste, store bought

4 whole strawberries, stem removed

Method:

Add the flour and icing sugar into a clean bowl. Stir to mix.

Combine the puree, water and oil in another bowl.

Pour the liquids into the flour and mix well in one direction only. Do this quickly otherwise the snowskin will not be smooth enough. Knead for 20 seconds and form into a ball. Roll into a sausage shape.

Divide the snowskin into four equal pieces and set aside.

Divide the red bean paste into 45g each. Flatten each ball and place a strawberry in the center. Wrap the red bean paste around the strawberry and shape into a tight ball.

Flatten the snowskin and then place the red bean ball in the center. Wrap the snowskin around the red bean ball and roll into a smooth ball.

Dust the snowskin with a bit of the rice flour before placing into the mould. Press into mould. Tap lightly to remove. Chill for at least 3 hours before serving.

Note:

Snowskin can be kept in the fridge for about 3 - 4 days.

You can freeze for up to 2 weeks. Remove from freezer a day before serving and place in the fridge to defrost.

Have fun!