Monday, September 12, 2011

Mixed flavour mini Snowskin Mooncake

Chocolate and Green tea snow skin with red bean filling add with melon seed and cream cheese.

There are 4 types of flavour mooncake in these picture.
 I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011) hosted by HAPPY HOME BAKING and {Event} Natural Colours Bakes hosted by HANKERIE.

(Makes about 19-20 mini mooncake)
~ 95g Fried glutious rice flour
(Kao Fen)
~ 120g icing sugar
~ 1 tsp matcha powder
(1/2 tbsp, if prefer stronger flavour)
~ 25ml hot water
~ 130ml green milk tea
(Pokka premium green milk tea)
~ 20g shortening
~ 450g red bean paste
(store bought)
                                                                ~ 95g cream cheese
                                                                ~ some melon seed (toasted lightly)

  1. Mix matcha powder into hot water (mix well), add into green milk tea and mix again. Put mixture into the fridge.
  2. Measure kao fen and icing sugar. Sift them together in a medium bowl. Rub shortening into the sifted flour until crumbly mixture form.
  3. Add in B and mix till soft dough form. (Do not over-work the dough, rest the dough for 15 mins in the fridge)
  4. Knead the red bean paste, add melon seed knead till evenly combined. Measure 25g each and place 5g cream cheese in the middle and roll into balls. Place it on a tray, cover with cling wrap put it in the fridge.
  5. Take the dough out measure 20g each roll into balls.
  6. Sprinkle Kao Fen on work surface and hand. Press the dough into circle.
  7. Take the dough and wrap the filling. (Pinch the ending tightly)
  8. Press into mould and knock out. Store it in the fridge.
Different flavour:
  • Mocha Flavour- Replace the matcha powder with Cocoa powder and change the milk to coffee milk.
  • Chocolate Flavour - Replace the matcha powder with Cocoa powder and change the milk to chocolate milk.
  • Orange Flavour - 1 zest of small size orange and 155ml pure orange juice with some pulp. Prefer use bottle orange juice (not so sour).
  • Chocolate lotus paste - melted some chocolate and knead into the lotus. (best to use hand gloves, as it is quite messy)

  • The mooncake are free of preservative, no essence or paste and colouring added. However, if prefer stronger flavour 1 tsp of paste can be added to enhance the snowskin.
  • I am using the plastic mould from phoon huat, pink in colour. I used 20g dough to 30g filling.
  • Lightly rub Kao Fen on the dough, before pressing into the mould. Store in container with a table cloth and cover the lid tigthly. (prevent water evapor dripping on the mooncake)

Will definitely keep this recipe, my MIL is a traditional person. But she loves these and requested for 3 boxes to be given to her. My 2nd year trying snowskin, have so much fun making this.

Adapted from: with some changes.

1 comment:

Small Small Baker said...

I like your mooncakes so pretty and no colouring added. Happy Mid-Autumn Festival to you and your family! :)