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

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