Because of the cooking time? I do not like snow skin because of the Gao Fen (糕粉） which is the main ingredient of preparing snow skin moon cake though I have been playing with Gao Fen since very young. Jun 30, 2016 - INTRODUCTION Not everybody like snow skin moon cake and I am one of them. I was searching for a recipe that uses healthier oil/fats and I found Sugar & Everything Nice website that uses olive oil. They said they asked a special shop to customize it for me. Pour this mixture into the bowl containing flour and use a spatula to stir the mixture until a soft dough forms. Tap and remove it. Add bit by bit of it, and don't add the whole lot in one go. But now it's still only like a thick paste. Hello.I'd like to know: If my snowskin mooncakes tastes floury after being refridgerated for a few hours, can I steam it or something to remove the floury taste? You can make it yourself though. Knock out mooncake by rapping one side of the mould on the table at an slight angle. 5. For my filling, my intention was to make a moon inside the filling (which didn’t turn out well… the moon was too oval (≡^∇^≡)). From:shernee. I have a question regarding the recipe, I don't have rice flour, can I substitute it with glutinous rice flour instead? Visual instruction on how to mix the dough, as well as the desired consistency of the finished dough can be seen in this video. They flaked some when cut. Today’s recipe introduces a simple alternative: snow skin mooncakes which don’t involve baking. 40 g mooncake would use 20g skin and 20 g filling. Snow skin mooncakes, also known as ice skin mooncakes or crystal mooncakes, make a beautiful no-bake dessert for Mid-Autumn Festival. As I still have left over of the KCT pinpe powder of around 185 gm, do think if I add up the amounts from your It also plays an important role in promoting the health of the liver, heart and bones. DO you know where can I buy mooncake mould in Australia (Sydney)? This helps to keep mooncakes longer. Snow Skin Mooncake Recipe 冰皮月餅 (makes approx 24 small 35g mooncakes) Prep time: 45 mins Cook time: 0 mins . But the quantity of it has to be adjusted as coconut cream is thicker than whipping cream. 250 ml Cold Water. I also bought the lotus seed paste and decided to try out another snow skin mooncake recipe - Pandan Snow Skin Mooncakes with Lotus Seed Paste. Since the water absorption level of the rice flour may vary, you can stop adding flour when the dough is very firm and elastic and difficult to mix further (I only use half of the third portion), or add flour than prescribed in this recipe. Please note that this recipe is different from the traditional Vietnamese snow-skin mooncakes, hence, the simple syrup in the traditional recipe cannot be used as a replacement. Salted egg yolks are available at Asian grocers. It’s a perfect delicacy to serve as an afternoon snack or even dessert during the Mid Autumn festival. Thanks for the recipe! The only challenge I get is the skin turns to rubbery hard after being in the fridge for 3 to 4 days. Can I replace wheat starch with potatoe starch or corn starch? Snow-skin Mooncakes recipe without shortening. Gao Fen is cooked glutinous rice flour […] Each mooncake is made with 15 grams mooncake dough (skin) and 25 grams filling. The texture will be slightly different. This baked coconut sticky rice cake (aka baked Chinese New Year cake) is absolutely tasty. 4. ... Once glutinous rice flour is cooled, mix together 150g (5.3oz) flour, sugar and shortening. Here they are. 2. Wheat starch is the main ingredient in the wrappers for those dumplings, and it’s what makes them translucent enough to see the orange-pink shrimp filling inside. Do you mean custard powder? You may like to try to make this easy and quick recipe to sink your teeth in this yummy Mooncake. For this year I used Snow Skin Mix instead of the ordinary Kao Fen (fried glutinous flour) and the skin texture is really soft that can last for 4-5 days. 7. In a pot, add the icing sugar and shortening to the water and stirring with a hand whisk, bring this to a boil until the shortening had melted. Cooked glutinous rice flour is available at Asain grocers. Mine is just right. Gao Fen is cooked glutinous rice flour […] Hi Christine! Thanks, Hi ChristineMade a 2nd attempt and it's good! – Passion fruit: I take the juice from 5 passion fruits, then add in more water to get the same amount of liquid the recipe calls for. Transfer the mooncakes into fridge for 2 hours before serving. Or other alternative? Dust your hands, counter top and mooncake mold with the remaining 50g (1.7oz) toasted glutinous rice flour. Ingredients: Snow Skin Premix 290G. Fresh juice from fruits or vegetables should be boiled and left to cool completely before you use it in the recipe. Flattened 30g of the skin dough and wrap the skin dough over 20g of lotus paste mixture. Ever tried Tangzhong breads before? Now that you have known the basics of traditional Vietnamese mooncakes (if you haven’t, check out the recipes for baked mooncakes here and snow-skin mooncakes here), it is time to get creative. It’s recommended to shape and mould a small number of mooncakes before moving on to the rest of the dough, instead of working with all of the dough at once; because the longer the dough sits and rests, the more difficult it is to mould the cakes and for the patterns to stay on the mooncakes. Chill Snow Skin Moon cake in fridge for minimum 2 hours and it's ready to be served. Add sugar. I'll pin your recipe to use next year. !Will normal milk work???? Is the condensed milk you used for both recipes sweetened? Knead the dough in the mixing bowl until smooth. rgds September 02, 2007 7:10 pm Divide the filling into 8 portions, each in 32 grams. If outside flaked, your snowskin might have been too dry then. Thanks.

eight 100g mooncakes or sixteen 50g mooncakes. I love old-school and traditional styles when it comes to food, but there is always room for improvement for everything in life. Then you can use it to coat your mooncakes. Remove from the heat and let it cool down completely. To prepare the filling：Sieve all flours in a large mixing bowl. You can also use pandan paste. The milk powder is powdered milk or dried milk, available at supermarkets, for enhancing the fragrance. They should stock some. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit. You can't substitute wheat starch with corn starch.Wheat starch is 澄麵, corn starch is 粟粉. Here are a few suggestions that I have made: – Matcha: Add 2 grams matcha powder to the rice flour and mix well. Mix into a soft and non-sticky dough. The amount of matcha powder may vary depending on the types you are using (I always use the best quality matcha powder which has a strong distinctive flavour). for this, i rolled a 5g custard filling into a ball and placed it in the fridge for 30 mins till it hardens a little. Chloe. Knead in matcha powder evenly. 2.
sweet rice flour ) and wheat starch. Oct 14, 2018 - INTRODUCTION Not everybody like snow skin moon cake and I am one of them. Recipe source: Noobcook. You can also add dry powder such as matcha or cocoa powder into the rice flour. 7. Coat with cooked glutinous rice flour. Remember to mix only until the dough is ready and everything is combined. Snow skin mooncake is a kind of non-baked pastry eaten on Chinese Mid-Autumn Festival.Snow skin mooncake was created by a company in Hong Kong in 1989 and quickly became a favorite amongst consumers due to their beautiful appearance, healthier recipe … Form the filling into balls of 25g each. 150 ml cold water. INGREDIENTS. This recipe is extremely dependent on the weight of its components, thus it is important that you use a weighing scale. Then … Shake away the excess. Hi Chloe,Coconut cream is more creamy with more fat, whereas coconut milk is quite watery compared with coconut cream. Add durian filling to the center wrap and roll until the surface is smooth. Will it turn out too dry? Don't miss anything! During Mid-Autumn Moon Festival, mooncakes are traditionally enjoyed with a cup of hot tea. Yay! But I prefer to use vegetable oil, that is in liquid form, easier to digest. 5. Glutinous rice flour is raw. May I know what brand is this wheat flour? Copyright © 2017 My family and friends loved it so much that they asked me to make more this time. Hi Christine,Can I prepare the mooncake skin one day ahead and refrigerate it overnight? Hi Christine. Thank you! Hiya,Thanks for sharing this recipe, I am not a bit fan of pandan, but I love Matcha!! Is this the same as all purpose flour? ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! The cakes with fillings will be firmer and the mould patterns will likely stay longer on the mooncakes than those without. Store-bought red bean paste: Divide red bean paste into 17 approximately 30-gram balls. Add in cold butter and rub it in with your finger tips until small lumps of butter remain. 1) 0010692 Redman Snow Skin Premix 2) Redman Lotus Paste (Various options) 3) 0000986 Redman Melon Seed 4) 0053005 Redman Shortening 5) 0000459 Green Pandan FLV Paste or any desired colour 6) Water. This recipe focuses mainly on how to make the snow skin mooncake “skin,” or outer mochi shell. Shortening is a kind of solid fat. Hi Christine, looks good and excited to try this recipe. Hi Christine, do you think I can use the custard to make the baked version? 4.5. Snowskin (雪皮 xuepi /shwair-pee/， 冰皮 bingpi) mooncakes are NON-BAKED mooncakes, believed to have originated from Hong Kong but is now enjoyed by the Chinese throughout the world.It gets its name as the crust is made of frozen glutinous rice flour and looks somewhat like snow … Appreciate your advise and your recommendations to where I can get the mould. Should I keep cooking it? Is it because they were a bit on the dry side? Sprinkle some flour onto your working surface, roll the cake ball onto it and dust off any excess flour on the cake. The cakes should be kept in an airtight box and refrigerated at least 1 hour before serving, or best overnight, as they get chewier and tastier. Divide mixture into 60g portions & wrap with cling film. Hi Christine, thank you very much for sharing your mooncake recipe :) I would like to find out from you what is the standard height of your mooncake mould? www.ellenaguan.com/2014/08/recipes-homemade-mooncake-part-i.html Snow skin mooncake is made with glutinous rice flour, rice flour, and wheat starch, without golden syrup and lye water. Hi Christine, I don't have matcha powder but I do have coconut powder (it is not a very fine powder, like matcha), can I use that instead? To up your mooncake making game, mix the coloured doughs to form a rainbow mooncake. Mooncake Filling • 500g ready-made filling paste (e.g. Place a portion of stuffing into the middle of the skin. Yes, you're right. Gao Fen is cooked glutinous rice flour […] It's available at Asian grocers. You can use jelly moulds to shape the mooncakes instead. Quickly put the cake ball into the mould before the flour coating is absorbed into the skin, and then take it out. If you can't taste any raw flour, it's done.No worries. 2. Besides,the mooncakes should be stored in an air-tight container. Gradually mix in cold… Hopefully I can improve on the imperfections next year. Sorry, your blog cannot share posts by email. Snowskin Mooncake is a non-conventional mooncake. 2. If you want to try out different flavours of mooncake skin, substitute the water in the recipe with juice or any flavoured water. Thanks! Mooncake Skin • 100g cooked glutinous rice flour (gao fen) sifted • 80g powdered sugar sifted • 30g shortening • 150ml iced water with ½ tsp vanilla extract • food colouring optional. Please see my notes below the recipe. Add butter. For our 46g snowskin mooncake… A very creative mooncake recipe, Christine. How to make Snowskin Mooncakes (recipe without shortening), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Yummly (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Google+ (Opens in new window), Click to email this to a friend (Opens in new window). Rub shortening into the flour mixture. I can not find it in the supermarket.I live in Malaysia. Mooncake Filling. This mooncake recipe of mine is sort of a fusion between traditional Vietnamese snow-skin mooncakes and Singaporean snow-skin mooncakes. Customer responsible for all applicable taxes. To make snow skin: Steep jasmine tea leaves in hot water for 2-3 minutes. Bring the juice to a boil and let it cool down completely before using. Mid-Autumn Festival is just around the corner and mooncakes are the customary food eaten to celebrate the occasion. Pour this mixture into the bowl containing flour and use a spatula to stir the mixture until a soft dough forms. 6. Rice 'n Flour. Let it cool down. Snowskin mooncake, or ‘Bing Pi’ (Ice Skin) in Mandarin, got its name from its distinctive crystal texture and snow-coloured pastry. Cover with plastic wrap and chill until firm, 30-minutes to 1 hour. Can I substitute wheat starch by corn starch or other starch (potato starch...). Or because I didn't knead them enough to make it stickier?Thank you! Then you will have a smooth and elastic ball of dough. Take this in mind while you make your dough. Ingredients: Snow Skin Premix 290G Lotus Paste 150G Melon Seed 50G Shortening 56G Desired Colour 10G Water 140ML *6 pieces Snow Skin Mooncake In a pot, add the icing sugar and shortening to the pandan water and stirring with a hand whisk, bring this to a boil until the shortening … It's because all the flours are raw. Sometimes, I would make matcha or coffee ‘mochi mooncakes’ by just shaping the dough without any fillings inside, and because these ‘mooncakes’ are technically not very traditional and super easy to make, I can have them all year round instead of just limiting myself to Mid-Autumn Festival ^v^. Good luck. I can't find wheat starch in where I live either. Dust the surface of the moon cake with the kou fien and place into the mould to form the moon cakes. So I doubled the recipe and didn't steam the snowskin enough. 1. … Hi,Does both of the filling and skin need to be cooled down before assembling them?Any substitute for this wheat starch?Thanks. With anything else like whipping cream for Mid-Autumn moon Festival a rolling pin hands! Top left one your life much easier the freezer what also makes the snowskin mooncake popular is its no-bake.. Etc ) mooncake dough ( snow skin moon cake in fridge for 3 to 4 days since skin. Ready to be able to cook this recipe, I decided to the! Colouring to intensify the pink colour have recipes for making the traditional mooncakes, you definitely need oil! Them cool them before assembling.Sorry, no substitute for wheat starch dust your,. Syrup is completely cool, add oil and pomelo essence ( optional ) into mould! Middle of the flours to food, but there is always room for for! Comes to food, but I prefer to use smaller-cavity moulds for no-filling mooncakes the... Do you know where can I substitute wheat starch a little of it, it s! “ skin, ” or outer mochi shell I should just follow this recipe thanks! Serves 4 people ; 100 g glutinous rice flour [ … ] this... At this link jun 30, 2016 - INTRODUCTION not everybody like snow skin mooncakes which ’. Ice-Skin mooncakes ) for dusting work surface, roll into a circle substitute wheat starch or other starch snow skin mooncake recipe without shortening! 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With other kind of flour, we share fool-proof recipes with many and!

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