Easy-to-make Snow Skin Mooncake

Happy Mid-Autumn Festival

Mid-Autumn Festival is just around the corner on 19^th September 2013. Are you busy looking for some simple recipe for mooncake? Well, try this really simple Snow Skin Mooncake recipe! Snow skin mooncake tastes similar to Japanese Mochi.

 As a follow up to my previous blog post featuring traditional Snow Skin Mooncake recipe obtained from my good friend Helen, here’s another variety adopted from Y3K cookbook which is so easy and the result is so presentable that a novice cook can easily impress!  
Only 4 major ingredients are needed for this recipe - cooked glutinous rice flour (Gao Fen), icing sugar, shortening and water. In addition, don’t forget to get one cute little mooncake mould to make your favourite shape. This year, I bought myself another small mini square mooncake mould.

However Auntie Lan commented that it was best to use round-shaped mould, so as to symbolize reunion/unity, as in the case of the big round full moon in this mid autumn evening “月圆人团圆”



 If you wish to have a more authentic version of the homemade mooncake, you can also try to make your own fillings such as Taru/Yam paste, mung bean paste, red bean paste which I introduced before. Click on the links to get to the old blog posts for the recipe.

Coconut Milk Mung Bean paste filling

I had shared these mini mooncakes with my colleagues in the office.

Snow Skin Mooncakes   Ingredients: Snow Skin 150g roasted glutinous rice flour (Gao Fen) 150g icing sugar 50g shortening Approx 180g cold water Food coloring - optional Moon Cake Filling I used my homemade Yam/Taro paste,  Red Bean Paste and Christine's recipe Coconut Milk  Mung Bean Paste   Directions:     1.       Sift the cooked glutinous rice flour and icing sugar in a mixing bowl. 2.       Add in shortening to the flour mixture, combine the mixture, add in cold water and knead into dough form.  3.       If using food coloring, divide the dough into equal portion, add drops and knead the dough with your hands so that it comes together to become soft dough. 4.       Divide dough, flatten the ball of snow skin and roll out until you get a thin circle.   5.       Place the ball of filling in the center of the dough and seal the filling with the snowskin dough by wrapping around the fillings with your hands. 6.       Place snow skin ball into dusted (with cooked glutinous flour) moon cake mould and press down on the lever hard so that the moon cake shape is formed and the face plate makes imprint. 7.       Press to release and moon cake. Repeat with remaining dough. 8.       Chill before serving.  Tips: The mini mooncake I made using the ratio of 25g dough to filling 30g.   冰皮月饼 主料： 冰皮 150克糕粉 150克糖霜 50克 酥油 冷水约180克 食用色素 - 可选 月饼馅料： 我用自制芋头糊，椰浆绿豆沙糊，红豆沙糊   1。筛熟糯米粉和糖粉进碗中搅拌。 2。加入酥油到面粉中混合，将主料结合起来，再慢慢的添加在冷水中，揉成面团。 3。如果想要彩色的冰皮，可使用食用色素，将面团分割成相等的部分，添加色素，揉成面团，形成彩色软面团。 4。分割面团，卷起冰皮面团压扁形成圆形薄面团。 5。将馅料揉成球形，放在圆形冰皮薄面团中央，封口成圆形冰皮球。 6。在月饼模撒上熟糯米粉，把冰皮球放入月饼模，然后向下按压月饼模，使冰皮得月饼烙印。 7。按下月饼模后释放月饼。重复执行剩余的面团。 8。放入冰箱冷却后食用。 温馨提示： 我的迷你月饼，用25克冰皮面团，30克的馅料比率