Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling

Mid-Autumn Festival (aka moon festival or mooncake festival, 中秋節) is one of the important festivals in Chinese calendar. I’ve grown up from a family that would have store-brought mooncakes every year. Since I moved to Australia, I’ve been pondering over the idea of making my own mooncakes. After many years, I made some traditional and trendy ones finally.

Coconut milk and pandan juice often go well together in making Chinese dessert. Off I went with this idea and made these mini snow skin mooncakes for our church gathering. The smell, taste and colour of both coconut milk and pandan are very unique, that you hardly find any other things to replace them. Fresh pandan leaves are not common here. I could source some frozen ones though, and was glad that it was a big hit in our gathering.

Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling (Printable recipe)
By Christine’s Recipes
Prep time: 15 mins
Cook time: 60 mins
Yield: 16 mini mooncakes (50 grams each) Ingredients:

  • 55 gm glutinous rice flour
  • 45 gm rice flour
  • 25 gm wheat flour / wheat starch
  • 60 gm caster sugar
  • 190 ml milk
  • 30 ml condensed milk
  • 25 ml vegetable oil (such as sunflower oil or canola oil)
  • 40 ml pandan juice
  • 2 to 3 drops of pandan paste / pandan essence, optional
  • 320 gm mung bean filling (To make the filling, refer to this recipe.)
  • 2 Tbsp cooked glutinous rice flour, for coating
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【金翡翠 冰皮月饼 】

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份量 : 150克 x 6个 ( 皮50克 / 馅100克)

材料:

糕粉 25克
冰皮月饼粉 115克
糖粉 20克
白油 20克
班兰水 150克
(用数片的班兰水加入250克的清水煮香,然后过滤)

馅料:

纯莲蓉 250克
翡翠莲蓉 360克

[做法]

1)把冰皮粉和糕粉放入容器里混合一起。
2)小锅子里,放入pandan水、糖粉、白油一起搅拌煮至白油完全溶解。
3)然后倒入做法(1)的粉里搅拌成柔软的面团。
4)用手把面团搓至光滑。可以用少许的糕粉当手粉。
5)将面团分成2份,1份加入一滴的班兰香精。搓均匀至淡绿色。另一份是白色。
6)纯莲蓉40克搓成圆形,再以60克的翡翠莲蓉包入搓圆。
把一份50克的冰皮面团搓圆,压扁,包入100克馅料。印出月饼形状。
7)把印好的月饼放在铺了纸巾的盒子里,放入冰箱24个小时后即可享用。

食谱转自:http://xucaca-life.blogspot.my/,感恩分享!

Snow Skin Lotus Paste Mooncake

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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

  1. Sift Koh Fun and Icing sugar into a mixing bowl.
  2. Rub shortening into the flour mixture.
  3. Gradually mix in cold water till a soft dough forms.
  4. Scale and weigh 30g per portion for each mooncake. (According to the size of your mooncake mould.)


Fillings

  1. Mix together lotus paste with melon seeds
  2. Scale and weigh 40g per portion for each mooncake filling. (According to the size of your mooncake mould.)

Assemble

  1. Wrap each portion of filling with a portion of snow skin.
  2. Press into mooncake mould.
  3. Knock out and chill before serving.

Verdict?
Pretty impressed with the soft texture of the snow skin *yum yum* shall update on the texture of the snow skin after a few days. And for the mould… just like what Elyn promised! It is sooooo easy to use! no knocking or banging… 1 Word, NICE!

*UPDATES* the snow skin stays soft for up to 5 days! i stored mine in a container and pop it into the fridge. the skin tasted soft even after chilling. can be consumed immediately out of the fridge unlike some snow skin which tasted kind of hard.

芝士上海月饼

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芝士上海月饼

材料:
A :PLANTA 120G,糖 40G,淡奶 1 1/2 TBSP(我用奶水代替)
B :芝士粉 1TSP,粟粉 1 TBSP,低粉 180G

做法:
*把A打至松发,然后加入B,呈软面团。
*把面团放入冰箱冷藏20分钟,取出分成所需份量。
*包入馅料。
*预热烤箱,180C,烤约10分钟取出来扫蛋黄,继续烤约20分钟或至金黄色。

巧克力「烤皮」月饼

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巧克力「烤皮」月饼

普通面粉 225g
巧克力粉 / 可可粉 35g
糖浆 170g
花生油 50g
碱水 1tsp
苏打粉 1/8tsp

馅料:
低糖黑芝麻、低糖白莲蓉

做法:
1.将所有材料混合拌均,盖上保鲜纸,放置一旁休面30分钟之后,便可包馅做成月饼。

2.125g模型~95g馅料、60g饼皮

3.放入预热烤炉190度c,烤10分钟,取出放置一旁待冷,约10-15分钟,再放入烤炉烤10-15分钟。

4.烤好的月饼,等2-3天回油。享用

竹碳月饼

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竹碳月饼

饼皮材料:
普通面粉 250g
糖浆 170g
花生油 50g
礆水 1tsp
竹碳粉 6g
苏打粉 1/8tsp

做法:
1.将所有材料混合拌均,盖上保鲜纸,放置一旁休面30分钟之后,便可包馅做成月饼。

2.125g模型~用95g馅料

3.低糖黑芝麻 20g,低糖白莲蓉75g
60g饼皮。

4.放入烤箱,以190度c烘烤10分钟,取出冷却10-15分钟,再放入烤箱,继续烤10-15分钟即可。

5.烤好的月饼,等2-3天回油。享用

***月饼表皮不用涂抹蛋液。