Stir well until everything is combined before adding more flour. 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. I adore the petite shape and colourful exteriors of Singaporean snow-skin mooncakes, but I also love the chewiness of Vietnamese snow-skin mooncakes, and after many trials and errors, these lovely babies were born. rgds September 02, 2007 7:10 pm Snow skin mooncakes, also known as ice skin mooncakes or crystal mooncakes, make a beautiful no-bake dessert for Mid-Autumn Festival. It's available at Asian grocers. Copyright © 2017 My kids loved them. Required fields are marked *, © 2021 Gao Fen is cooked glutinous rice flour […] It shouldn't need that long. Knead in matcha powder evenly. Chill in the refrigerator while you make the Skin. Chill in freezer overnight. Combine all the ingredients in a mixing bowl and pour in the tea. Call now at 6654... Don't have an oven ? Let it cool down and chill in fridge for later use. To prepare the filling:Sieve all flours in a large mixing bowl. Snow Skin Mooncake is a non-conventional mooncake. The texture will be slightly different. 5. Ingredients: (makes 10 x 5.2cm diameter mooncakes) Snow Skin 100g Koh fun (commercial fried glutinous rice flour) 70g Icing sugar 30g Shortening 120g Cold water Fillings 300g Lotus Paste 50g Melon Seeds Steps: Snow skin Sift Koh Fun and Icing sugar into a mixing bowl. From:shernee. Hi may I know did you use wheat starch or potato/corn starch at the end? This  butter pound cake  has a strong aroma of butter. Oct 14, 2018 - INTRODUCTION Not everybody like snow skin moon cake and I am one of them. 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. Hi Christine! Store-bought red bean paste: Divide red bean paste into 17 approximately 30-gram balls. Snow skin mooncake is a new family member compared to traditional cantonese mooncakes. Wheat starch can help produce a translucent and elastic texture, quite different from potato starch or corn starch.Wheat starch is quite common in making Asian and Chinese snacks. Coat with cooked glutinous rice flour. Learn this easy no-bake Snow Skin mooncake recipe. Add the second portion to the bowl and stir well. Snow skin mooncake is a Chinese food eaten during the Mid-Autumn Festival. 40 g Vegetable Shortening. 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? It's better to steam the filling first as it'd be cooked through easily. This recipe is also superb as it does not use vegetable shortening or Crisco white margarine which readers are ... liked. Here they are. Mid-Autumn Festival is just around the corner and mooncakes are the customary food eaten to celebrate the occasion. Will there be a huge difference in the taste and texture of the snow skin mooncake? Dust the inside of the mooncake mould with premix flour so that the dough won’t stick onto it, insert the dough ball, press firmly then invert to release the mooncake. Dust inside of mooncake mould with glutinous rice flour, shaking out excess. Or other alternative? 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. The only down side to this type of mooncakes is that their storage life is rather short, maximum 4 days in the fridge, as the dough will harden over time, and they need to be kept refrigerated. Freeze for 40 minutes or until hard enough to work with When they come together, it's fine. Snow-skin Mooncakes recipe without shortening. Should be custard powder, available at supermarkets. Post was not sent - check your email addresses! Jun 30, 2016 - INTRODUCTION Not everybody like snow skin moon cake and I am one of them. 1 teaspoon matcha powder to the second portion plain dough, knead well. Knock to dislodge the snow skin mooncake. Wrap each lotus seed paste ball with snow skin wrap and seal completely. Ingredients: Snow Skin Mooncake (Premix): Baker's one Snow Skin mooncake premix, Purple sweet potato powder, Shortening, Cold water, Cooked glutinous rice flour I fried my flour in the wok for about 20-30 mins like some recipe … www.ellenaguan.com/2014/08/recipes-homemade-mooncake-part-i.html Close and neaten joining bits. In a large bowl add snowskin flour and icing sugar together, mix well. And, it does not involve baking either. For baked mooncakes, at room temp. Sure, you can. 1. Mine is just right. Hi Nathan,Thanks for asking. Shortening is a kind of solid fat. The core ingredient in the snowskin mooncake recipe is cooked glutinous rice flour - well known for its health benefits owing to its high zinc, fiber and vitamin content. Or because I didn't knead them enough to make it stickier?Thank you! 6. Hi ChristineI've followed your steps in make snowskin but the flour mixture was very thick and I skipped the sieve. With a rolling pin, roll each out into a disc. Note that the juice needs to be boiled for safe consumption and let cooled completely before use. Gao Fen is cooked glutinous rice flour […] Only 4 major ingredients are needed for this recipe - cooked glutinous rice flour (Gao Fen), icing sugar, shortening and water. 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 *6 pieces Snow Skin Mooncake. Hi christine. Just defrost the cakes in the fridge before serving. Snowskin mooncake, or ‘Bing Pi’ (Ice Skin) in Mandarin, got its name from its distinctive crystal texture and snow-coloured pastry. Hi Christine, looks good and excited to try this recipe. Place a portion of stuffing into the middle of the skin. ~ Jenny. Feel free to add more sugar to your taste. 4 pandan leaves. Known as Bing Pi Yue Bing/冰皮 in Chinese, snow Skin Mooncake is believed to have originated in Hong Kong (although some argue that it’s from Singapore). It's because all the flours are raw. Your cake mold is lovely and so is your website! Pour this mixture into the bowl containing flour and use a spatula to stir the mixture until a soft dough forms. They should stock some. Assemble the mooncake stamp well and then dust with flour. Add sugar to a large bowl. Dust your hands, counter top and mooncake mold with the remaining 50g (1.7oz) toasted glutinous rice flour. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle. Hi Christine,Made these yesterday and they were delicious! 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^. You have to cook them first. [My favourite is definitely coffee-flavoured snow-skin mooncakes – a perfect balance of bitterness and sweetness], Your email address will not be published. 100 grams kaofen sifted; 80 grams icing sugar sifted; 30 grams shortening Can I make the snowskin a few days beforehand and keep it tightly wrapped until we're ready to assemble the mooncakes with the molds?Thanks! Ingredients: Snow Skin Premix 290G. Gao Fen is cooked glutinous rice flour […] Fresh juice from fruits or vegetables should be boiled and left to cool completely before you use it in the recipe. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. Instructions on how to wrap and mould snow-skin mooncakes can be found in the recipe for traditional Vietnamese snow-skin mooncakes. Hi, For snow skin, if properly kept in containers can last for at least 6 to 7 days chilled in the refrigerator. Hi Christine,Can I prepare the mooncake skin one day ahead and refrigerate it overnight? Sorry, your blog cannot share posts by email. Water 140ML. Thank you! 7. Thank you! In regard to concentration and consistency, coconut cream is much thicker and richer than coconut milk. Hi Christine. Offer subject to change or expire without notice. I am quite excited but also a little bit blue, as we will celebrate our Mid-autumn day in following two weeks.
sweet rice flour ) and wheat starch. Roll each portion of skin into a ball and flatten into a circle. Here's how to make snow skin mooncakes in three variations: white with matcha white bean filling, pink with purple sweet potato filling, and pandan green with white lotus seed filling. Gao Fen is cooked glutinous rice flour […] DO you know where can I buy mooncake mould in Australia (Sydney)? Stir in the whisked egg, condensed milk and coconut cream. 3. Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. – Coffee: Add 2 grams instant coffee (Nestle’s Espresso) and sugar to boiling water and stir well to dissolve. Make sure it's covered well or wrapped tightly with plastic wrap, then it won't dry up in fridge. You'd be amazed with its soft and fluffy texture if you tried. – Pandan: Substitute the water with pandan juice (by blending pandan leaves with water and running it through a strainer to remove the pulp). Snowskin mooncake is a chic and modern version of its more traditional baked counterpart (check out our Traditional Baked Mooncake recipe here!). To be honest, I was not a big fan of traditional Vietnamese snow-skin mooncakes and would rather stick to baked mooncakes, just because the store-bought ones are too sweet for my liking: the sticky rice dough would always have too much added sugar so that the mooncakes can be longer preserved. Hi Christine, is coconut cream and coconut milk the same? Will it become hard if it's refrigerated too long? Hi christine i don't have those mooncake moles can i use something else instead of that??? 50 grams sugar; 150 ml boiling water; 15 – 25 grams cooking oil (peanut or coconut oil is recommended) pomelo essence (optional) 100 grams cooked glutinous rice flour (for explanations on cooked glutinous rice flour, check out this recipe) INSTRUCTION. Could you kindly advise what could have gone wrong? Snow Skin Mooncake Recipe 冰皮月餅 (makes approx 24 small 35g mooncakes) Prep time: 45 mins Cook time: 0 mins . The ratio of skin dough to filling for snow-skin mooncakes is usually 2:1, that is, the skin amounts to 2/3 and the filling amounts to 1/3 of the total weight of the cake. Some of my friends did so and got very impressive mooncakes too. Hello Christine. 1. It’s a perfect delicacy to serve as an afternoon snack or even dessert during the Mid Autumn festival. Mind you, it's so addictively delicious. … Smooth into a ball and dust with glutinous rice flour. One of the more popular Please note that you may not need to use up all the flour. Glutinous rice flour is raw. 20g skin, 30g filling. 4. – 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. Customer responsible for all applicable taxes. Do I need to steam the fillings first. Am trying to get but quite doubtful as those I have seen appeared to be too shallow as a mould. You can store them in the freezer for a longer period of time, but I usually prefer to make enough mooncakes for 1 – 2 days only and finish them all at once, since they are so easy to whip up anyway. Kind regards, Dorothy. Posted September 14, 2016 by Xuan Tran & filed under Dessert, Nobake desserts. 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. Thanks. 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. Got a picture of it on this post, the top left one. Snow Skin Mooncake. The mooncake mould was a birthday present sent from my family in Hong Kong. However, my filling weren't as pretty as yours. It's a no-brainer recipe. Can I replace cake flour for the filling with Multipurpose flour? 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