Tuesday, 26 August 2014

Green Tea Snowskin Mooncake with Red Bean Paste Filling

Mid-Autumn Festival is just two weeks away and having a new set of mooncake moulds sent over to me by my sister in Malaysia earlier this year, I just can't wait to try them out. I was really thrilled with the result of the pretty prints!

I had initially intended to use lotus paste for my snowskin mooncake filling but after searching a number of asian supermarkets here near my home in Auckland to no avail (except one place where they only have it in a huge pack of 5kg!), I have decided to use red bean paste filling instead. And it tastes just as good too! And since my daughter is a big fan of green tea, I decided to incorporate that into the snowskin as well. Green tea and red bean are known to go well together.

If you haven't tried making snowskin mooncakes before, do give it a try. It's really easy as there are no cooking or baking required.

Happy Mid-Autumn Festival and enjoy your mooncakes!

Green Tea Snowskin Mooncake
(makes 12 mooncakes)

200g cooked glutinous rice flour (gao fen)
160g icing sugar
60g shortening
300ml ice cold water
2 tsp green tea powder

600g red bean paste, divided and rolled into 12 balls of 50g each


1) Sift the cooked glutinous rice flour and icing sugar together into a bowl.

2) Add in the shortening and rub into the dry ingredients.

3) Dissolve the green tea powder with 1 tsp of boiling water. Mix it into the cold water.

4) Pour the green tea mixture into the flour and combine together.

5) Mix until a soft dough forms and continue to knead for another 5 minutes.

6) Divide the dough into twelve parts and rolled into 45g ball.

7) Place one dough ball in your palm and flatten it. Put a paste filling ball onto it and wrap the  dough skin around it, pulling the edges all the way round and pinching it to close the gap.

8) Dust the surface with some gao fen before placing it into the mould. This will prevent it from sticking onto the mould.

9) Press out the mooncake and place on floured surface.

10) Store them in an airtight container and leave to chill in the refrigerator.  They can be kept in the fridge for up to a week.

Note : The ratio of dough skin to filling is really up to individual preference.  Weight of skin and filling also depends on the size of the mould used.

* For the pink snowskin, I added 1 tsp of vanilla extract and 2-3 drops of red food colouring to the cold water.

The mould set that I used for these pretty mooncakes

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