For a change, I tried using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower. Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple. Well, the consolation is that the colour is natural. Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix.
Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes
- 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)
- 14 gm shortening
- Bunga Telang/Blue pea flower
- 220 ml water
- Pandan and Lotus mooncake paste
- 25 gm melon seeds, lightly toasted to be mixed into the paste
- Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and measure out 195 ml. Dissolve 14 gm of shortening into the water, mix well.
- Add 250 gm premix into the boiled water.
- Beat the mixture for 30 sec. @ low speed. Then beat @ high speed for 3 min. to form a smooth and soft dough.
- Wrap with cling film and keep in the fridge to chill for 1 hour.
- Scale 25 gm of dough. Roll into balls.
- Flatten each portion and wrap around 1 piece of 35 gm filling.
- Press the ball of dough into a mooncake mould. Press out.
- Keep mooncakes in an air-tight container and place a piece of paper towel on top of the mooncakes to prevent moisture from the cover dripping over. Cover and keep refrigerated before serving.
Method (as per instructions on the packet)
I'll be going for a short vacation and will take a break from blogging. See you later!