|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.|
(Makes about 19-20 mini mooncake)
~ 95g Fried glutious rice flour
~ 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
~ 95g cream cheese
~ some melon seed (toasted lightly)
- Mix matcha powder into hot water (mix well), add into green milk tea and mix again. Put mixture into the fridge.
- Measure kao fen and icing sugar. Sift them together in a medium bowl. Rub shortening into the sifted flour until crumbly mixture form.
- Add in B and mix till soft dough form. (Do not over-work the dough, rest the dough for 15 mins in the fridge)
- 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.
- Take the dough out measure 20g each roll into balls.
- Sprinkle Kao Fen on work surface and hand. Press the dough into circle.
- Take the dough and wrap the filling. (Pinch the ending tightly)
- Press into mould and knock out. Store it in the fridge.
- 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: http://blessedhomemaker.blogspot.com/2009/09/matcha-snow-skin-mooncakes.html with some changes.