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.
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