Skip to main content
logo
Food Advertising by

Snowskin yam paste mooncake ~ 2019 ~ 芋头冰皮月饼)


It's the time of the year for mooncakes again and as in previous years, there seems to be a growing vast variety of mooncakes of different flavours.  This year, the Mid-Autumn or Mooncake Festival falls on 13th September, Friday.  The malls are all decorated with paraphenalia associated with the festival and sell special food at this time of the year.






Snowskin yam paste mooncake  ~ 2019 ~ 芋头冰皮月饼)

Ingredients for Yam Paste
  • 500 gm yam
  • 100 gm sugar
  • 25 gm wheatstarch
  • 1/8 tsp salt
  • 70 ml vegetable oil (may require less)
Method
  1. Peel yam, cut into slices and weigh out 500 gm.  
  2. Steam yam slices on medium heat for about 30 mins. till soft.
  3. Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter).
  4. Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All this while, keep stirring on low heat.
  5. Cook till the yam mixture is semi dry and firm, leaving the sides of the pan.  Sift in the wheatstarch and mix well.
  6. Dish out the yam paste and let cool on plate.
  7. Once cooled, cover the paste with clingwrap touching the paste to prevent if from drying and keep refrigerated.
Ingredients for snowskin
  • 65 gm kao fun
  • 17.1/2 gm wheat flour          )  Mix and steam for 3 mins.,
  • 17.1/2 gm superfine flour     )  let cool and sift
  • 60 gm icing sugar
  • 25 gm shortening
  • 75 gm water
  • dried cranberries (optional)
  • pandan/screwpine leaves
Method
  1. Mix the flour and wheatflour, steam for 3 mins., let it cool and sift.
  2. Mix in the kao fun till well combined.
  3. In a pot, boil the water with the icing sugar and shortening.  Add in the pandan leaves.  Stir and once it starts to boil, turn off heat, discard the pandan leaves.
  4. Pour the hot liquid to the flour mixture, use a spatula to mix and lightly knead to form a bouncy dough.  Wrap it up with cling wrap and keep refrigerated for 30 mins.
  5. For a 50 gm mould, you will need 25 gm dough and 28 gm filling.
  6. Yield :  10 snowskin mooncakes.
To assemble the mooncake
  1. Flatten the piece of dough with a rolling pin, wrap ball of filling inside, roll into a ball.
  2. Press the ball of dough into a plunger mould, press out and remove the mould.
  3. Place the mooncakes into a container, cover with a piece of paper towel and keep refrigerated.
  4. These snowskin mooncakes stay fresh and soft even on the 5th day.


Comments

Popular posts from this blog

Lotus Walnut Mooncakes (2021) ~ 莲蓉核桃月饼

  Mooncakes are on sale again as the Mid-autumn Mooncake festival is not too far away.   As we are going through a rather tough time because of the Covid 19 pandemic, many mooncakes can be bought online saving the hassle of going out and having to endure long queues with appropriate social distancing at popular venues selling mooncakes.   I managed to get some lotus paste and here I'm sharing with you my post of this simple Lotus Walnut Mooncakes. Lotus Walnut Mooncakes (2021)  ~   莲蓉核桃月饼 Ingredients for Filling 320 gm lotus paste (store bought) 40 to 50 gm walnuts, lightly roasted, chopped Method Mix the chopped walnuts with the lotus paste and form balls of approx. 25 gm for a 50 gm mould and 40 gm for a 75 gm mould. Ingredients for Dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm alkaline water Egg glaze - 1 whole egg, beaten and strain. Method Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flo

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.   Recipe for Traditional Mixed Nuts Mooncake Ingredients (Dough) 150 gm superfine flour, sifted 90 ml golden syrup 38 ml vegetable oil 2 ml alkaline water Egg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk. Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands. Knead lightly on a floured surface. Weigh out 55 gm of dough, roll into balls and set aside. Ingredients (Filling) 30 gm w

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.