Festivals come and go and the Mid-Autumn Mooncake festival is no exception. Honestly, I'm running out of ideas what sort of flavours that I want to create for my moonies this year. I love the design of this mould and since I could get hold of it from a good friend, and with the Oolong tea paste that I had, didn't hesitate to make these snowskin mooncakes with Osmanthus flavour. The Osmanthus fragrance complements the tea infused lotus paste perfectly and is indeed a good combination.
Recipe for Osmanthus Oolong Tea Snow Skin Mooncake ~ 桂花乌龙冰皮月饼 ~ 2015
- 75 gm kao fun
- 75 gm icing sugar
- 24 gm shortening
- 94 ml Osmanthus tea
- 240 gm Oolong tea paste
- Make Osmanthus flower tea and let steep for a few mins. Strain and chill in the fridge.
- Sift kao fun and icing sugar, mix well.
- Rub in shortenng till it resembles bread crumbs.
- Gradually add in the chilled Osmanthus tea and mix till just combined to form a ball of dough.
- Knead lightly to get a smooth dough. (Overmixing will result in a rough piece of dough).
- Cover and let rest for about 15 mins.
- Scale the dough into 24 gm portions, roll into balls.
- Scale the Oolong tea paste into 24 gm portions, roll into balls.
- Flatten each ball of dough and wrap round a ball of filling. Roll into a ball.
- Lightly dust the mould with some kao fun and press the ball into the mould. Unmould.
- Yield : 10 pieces
- Place a piece of kitchen paper towel over the mooncakes to absorb any water from condensation, keep in an airtight container, chill in the fridge. These mooncakes stayed fresh for 4 days.
Do check out my other snowskin mooncake recipes that I've blogged over the years :-
Blue Pea Flower Snowskin mooncakes
Pandan Black Sesame Snowskin mooncakes.
Green tea snowskin mooncakes.
Chia Seed Black sesame snowskin mooncakes.