reen tea ping pei aka snow skin moon cake is my favourite among the wide range of ping pei mooncakes available in the market. I'm glad that I still managed to squeeze in some time to make this. Home made ones are always the best and the most economical.
Recipe for Green tea ping pei mooncake
- Ingredients for Pastry skin
- 100 gm koh fun (fried glutinous flour) and some extra for dusting
- 100 gm icing sugar
- 32 gm shortening
- 125 ml ice cold water
- 3/4 teasp green tea powder
- 500 gm green tea paste
- 25 gm melon seeds, lightly toasted
- Boil the water with green tea powder, mix well, cool and keep refrigerated till required.
- Sift koh fun and icing sugar into a mixing bowl. Mix well.
- Add and rub in shortening till resembles bread crumbs.
- Gradually add in the chilled green tea water and mix till just combined, to form a ball of dough. (Overmixing will result in a rough piece of dough).
- Cover and let the dough rest for 10 to 15 mins.
- Mix the green tea paste with the melon seeds and weigh out portions of 35 gm each. Shape into balls.
- Scale the dough into 25 gm portions, shape into balls.
- Flatten the dough and wrap each portion around a ball of filling. Lightly roll on a bit of koh fun.
- Dust moon cake mould with koh fun, shake off any excess, press the prepared portion of dough into the mould. Press out.
- Keep mooncakes in an air-tight container but place a piece of kitchen paper over the cakes to prevent moisture from the cover from dripping onto the cakes. Cover and keep refrigerated overnight.
- Yield : 15 ping pei mooncakes.
Be in a joyous mood to celebrate this festival on
Sunday, 30th September