Cranberry Snowskin Mooncake ~ 蔓越莓冰皮月饼 ~ 2016

These non-baked Cranberry Snowskin Mooncakes make an ideal gift for your friends during the Mid-Autumn festival.  Making these mooncakes is not so time-consuming as you don't need to  bake them and they do look cute and pretty when made in different colours.  These Cranberry Snowskin moonies remain soft and chewy even after being chilled in the fridge for four days.

Cranberry Snowskin Mooncake  ~   蔓越莓冰皮月饼  2016

Ingredients  

• 100 gm kao fun
• 100 gm  icing sugar (sifted)
• 32 gm Crisco shortening
• 125 ml ice water  (boil 1 cup of water with some pandan leaves, strain and leave
•  in the fridge)
• 350 gm cranberry lotus paste (storebought)
• a drop or two of pink food colouring

Method

1. Sift kao fun and icing sugar into a mixing bowl.
2. Rub in shortening till it resembles bread crumbs.
3. Measure 125 ml chilled pandan water, add in a drop or two of pink colouring, mix well. Gradually add in chilled pink coloured water and mix to form a smooth dough.  (You may need more or a bit less water).  Knead lightly till it doesn't stick to your hands and is malleable.   Cover and let rest for about 20 mins.
4. For a 50 gm mould, divide dough into 14 portions of 24 gm each.  Roll into a ball.
5. Divide paste into 25 gm each.  Roll into a ball.
6. Lightly flatten the dough with a rolling pin, the edges thinner than the centre, put in the ball of paste, wrap it up and  place it into the mould.  Stamp out the snowskin mooncake.
7. Place snowskin mooncakes  into a container and put a piece of paper kitchen  towel over the snowskin mooncakes to absorb any condensation.  Cover the snowskin mooncakes and chill in the refrigerator.  
8. Yield :  14 snowskin mooncakes                          

To All my Readers and Friends 

Enjoy a wonderful Mid-Autumn Festival 
with your friends and loved ones!

中秋节快乐 !