'Pingpei or Snowskin Mooncakes'' ....... don't they look unusual, the shape I mean. I chose to differ from the norm and made these using jelly moulds instead. These antique jelly moulds were handed to me by my mother. I doubt anyone has ever seen pingpei mooncakes in this shape.
I adapted this recipe from Anncoo, who doesn't need much introduction as her blog is very popular and she's a one-good baker with excellent creativity and dexterity. Besides this 'Pingpei mooncake or Snow-skin mooncake', she's got other types of mooncake recipes which you will find interesting and you'll be kept in awe by her photography skills!
This year's Mid-autumn Mooncake or Lantern festival falls on Monday, 12th September and mooncakes are being displayed and sold in all the supermarkets and market place. They're not cheap though and I think the prices have gone up compared to previous years, so why not 'Do-it-yourself' and enjoy the fruits of your labour!
Recipe for Pingpei ~ Snowskin Mooncakes
(adapted from Anncoo's Journal, made half recipe)
- 150 gm koh fun (cooked glutinous flour)
- 90 gm icing sugar
- 45 gm shortening
- 125 ml ice-cold pandan/ginger water
- Colouring + 1/4 tsp essence (I omitted)
- 400 gm red bean filling
- 15 gm lightly toasted melon seeds (kua-chi)
- Sieve koh fun and icing sugar, mix in a bowl.
- Add shortening with a spatula, make a well in the centre and pour in the ice-cold pandan/ginger water.
- Mix and knead into a soft dough, not sticky.
- Cover the dough with a damp cloth and rest for 10 mins.
- Weigh out portions of 35 gm of dough.
- Mix the 2 ingredients and weigh out portions of 40 gm of paste.
- Roll lightly into balls.
- Take a portion of dough, flatten lightly.
- Put in a ball of filling and wrap up into a ball.
- Roll ball onto koh fun and place in moulds.
- Press hard and knock out. (Ball of dough should fill up 1/2 the mould)
- Keep in container and refrigerate for a few hours before serving.
- Makes 11 mooncakes.
- Tear 4 pandan/scsrewpine leaves, tie into a knot.
- Boil 1.1/2 cups of water with a small knob of smashed ginger.
- Simmer for about 20 mins.
- Discard leaves, ginger, let cool before refrigerating till ready for use.
I'm sending this entry to Muhibbah Malaysian Monday. Do check it out 'here'!