Snow Skin Mooncake

It's the Mid Autumn Festival today! Time for lanterns, candles, sparkles, mooncakes and the big, round and bright moon.

Following our traditional baked mooncakes, little sister and I went on to make snow skin mooncakes during the weekends. We decided to make two flavors and we had 51 mooncakes in total at the end of the day. Both of us were spent at the end with serious back ache. Haha..

With the remaining of our colored dough, we combined them and made ONE colorful Doraemon snow skin white lotus mooncake. The effect looks good. I was saying to my sister that we should just make colorful ones next year.

Based on the feedback, I think we were quite successful. Her colleagues love it, and even my father and brother who are usually wet blankets in our baking or creations, said that it's nice. Yippie!

Recipe
(from: http://yinhomemade.blogspot.sg/2013/09/easy-to-make-snow-skin-mooncake.html)

Total time 120 mins

Serves Makes 26 55g Mooncakes

Ingredients

• For the Snow Skin
• 150g roasted glutinous rice flour (Gao Fen)
• 150g icing sugar
• 50g shortening
• Approx 180g cold water
• Food coloring
• For the Moon Cake Filling
• 910g White Lotus paste (bought the readymade from Phoon Huat)

Method

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. Add drops of food coloring 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. Dust the snow skin ball with cooked glutinous flour
7. Place snow skin ball into mooncake mould and press down on the lever hard so that the moon cake shape is formed and the face plate makes imprint.
8. Press to release and moon cake. Repeat with the remaining dough.
9. Chill before serving.

The mini mooncake are done using the ratio of 20g dough to filling 35g.