>> Wednesday, September 30, 2009
Time to catch up with my posts. Lots of tests and due dates to meet and I've been missing baking alot! Since our mooncake festival falls during this weekend, I've got to make time for this recipe my god sis gave me.
Snowskin mooncakes are rather easier to make. They don't require any baking as we use flour that's already cooked! The difference in wrapping these snowskin is that the shell (dough) has to be slightly thicker than the traditional baked mooncake. I don't know about you but I sure love the taste of the skin after it's being chilled..
Though this is a cold and sweet dessert, mooncakes are always there to give you a warm feeling within. You can't possibly finish the whole mooncake by yourself (unless it's the mini ones). As my family would always gather during this festive and we'll share great variety of mooncakes. By far, I love the store bought, Tai Thong's Durian Snowskin.
Anyhow, you could make some of your own with recipes here so you don't have to wait till the festive to have mooncakes or if you're somewhere far from home and there's no reach to these..
Snow Skin Mooncake Recipe
(makes 20mini mooncakes)
240g cooked glutinous rice flour (koh fun)
220g icing sugar
180ml cold water
2tsp banana essence (or others preffered)
approximately 350g of filling
Prepare the filling by rolling them up into the shape of a ball. For the dough, mix flour and sugar together in a large mixing bowl. Rub in shortening into the flour. Form the dough by adding water gradually. Add in the banana essence. For 20 mini mooncakes, divide the dough into 20 pieces. Roll the dough into a ball shape. Flatten it and wrap the filling in. Gently press it into a lightly floured mould and knock it out. Chill for at least 3 hours.