Snow skin Moon Cake

Today, I bought a mooncake mould and some ingredients, planning to make mooncakes. Oh my gosh, my mooncake mould is going to be a white elephant. Making the dough is so easy and simple but the most difficult is trying to put the fillings in the dough and put in the mould and you had to hit the mould on the table to dislodge the mooncake out of the mould. Wow, I think before the mooncake get dislodged from the mould, my poor table would be broken into pieces. Arggggg, guess I need to join Phoon Huat's mooncake lesson next week. Hopefully, they still have vacancies (lol). But they are conducting classes on Japanese and Taiwanese mooncakes only.

Ingredients

For the skin
200g koh fun (commercialised cooked glutinous rice flour, sifted)
70g shortening
150g icing sugar
210ml ice-cold water
1/4 tsp lemon essence
1/8 tsp yellow colouring

Filling: Lotus Paste (ready-made) - available at Phoon Huat

Method

For the snow skin

Sift koh fun and icing sugar into a large mixing bowl. Make a well in the centre. Add shortening and essence to mix. Pour in the cold water. Quickly hand-knead into a soft, smooth dough.
Add colouring to mix.

Allow dough to stand for 20 minutes before use, cover with cling wrap to prevent dry out.

Roll out into a thin circle that is large enough to wrap a ball of filling. Do this between two sheets of plastic wrap. Press the wrapped-up dough into wooden mooncake moulds that have been lightly dusted with koh fun. Next, knock mooncakes out of the mould. Store the snow skin mooncakes in an airtight plastic container in the refrigerator. (Chef’s note: Snow skin mooncakes will only last up to 4 days refrigerated.)

Photo of my finished product. Grrrrr.....it does not looked nice. I

Photo Source: alicecozycorner

Recipe Source: Amy Beh