Recipe: No-Bake Snowskin Mooncake
Mid-Autumn festival is just around the corner! If you’re still looking for the perfect mooncake, or have already finished eating your supply, then why not try making them yourself with this easy no-bake snowskin mooncake recipe.
You’ll only need up to an hour to get it done.
The things you need for this recipe - snowskin premix, paste filling and tools - can be bought from a baking supply store like Phoon Huat.
This recipe gives you about 12 pieces of snowskin mooncakes.
What you need:
Mooncake Skin
• 100g cooked glutinous rice flour (gao fen) sifted
• 80g powdered sugar sifted
• 30g shortening
• 150ml iced water with ½ tsp vanilla extract
• food colouring optional
Mooncake Filling
• 500g ready-made filling paste (e.g. lotus paste, red bean paste, durian paste)
• melon seeds (about 1 tsp per mooncake) optional
Tools
• Mini mooncake mould 50g (I used a round mechanical pressed mould)
Preparation:
Making the Mooncake Skin
1. Mix the flour and icing sugar in a large bowl. Add shortening to the flour mixture.
2. Add cold water to the flour mixture and knead until it turns into a dough.
3. Divide the dough into three to four portions. Place each portion into a smaller bowl respectively.
4. Red, green, purple and yellow food colorings were used in this recipe. Add two to three drops of each colour to a portion of dough respectively. Knead the colour into the dough until it is evenly distributed.
5. Divide dough into smaller portions - 15g each.
6. Mix remaining portions of coloured dough together for a rainbow effect. Divide them again into 15g portions.
Making the Filling Paste
1. Divide the filling paste into smaller pieces - at 25g a portion - and roll each paste into a ball. The number of pieces should match the number of mooncakes you’re making.
Assembling the Snowskin Mooncake
1. Sprinkle gao fen (glutinous rice flour) to each portion of dough and knead until it is no longer sticky. Avoid over-kneading.
2. Using a rolling pin, flatten each portion of dough into a small disc shape.
3. Place fillings at the centre of each flattened dough and roll them into a ball.
4. Insert each into a mooncake mould that has already been dusted with gao fen. Invert it onto a tray. Repeat steps until all mooncakes have been pressed into shape.
5. Store mooncakes in airtight containers and keep them refrigerated for up to a week.
Enjoy!
The Halal Eater (formerly known as The Halal Food Hunter) is a food adventurer who’s always looking forward to his next meal. Since late 2015, he’s been exploring the world of halal food, visiting the old and the new with fork, spoon and camera, and sometimes even with his bare hands. When not in hunting mode, he’s an experienced writer and marketer who loves food.
