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Blue (Blue Pea flower) and White Snowskin Mooncakes ~2021 ( 蝶豆花冰皮月饼 )

 

Blue and white is a classic combination of elegance and is reminiscent of most Chinese porcelain in ancient China.  The pastel blue hue on these snow moonies is obtained from juice extracted from the Blue Pea flower. I used yam paste as the filling for these moonies and they stayed fresh and soft kept in an air tight container, chilled in the fridge even after the 5th day.  As an experiment, I even froze one, and after a week, to my surprise, it tasted just as good after defrosting.  Enjoy these moonies with some hot Chinese tea and you've got yourself a delicious-to-both-your-stomach-and-your-eyes treat!






Blue (Blue Pea flower) and White Snowskin Mooncakes ~2021  ( 蝶豆花冰皮月饼 )

Ingredients 

  • 66 gm koh fun (fried glutinous rice flour)
  • 18 gm wheat starch       )   mix and steam 
  • 18 gm superfine flour    )   for 3 mins.
Ingredients for plain dough (A)
  • 25 gm icing sugar
  • 13 gm Crisco shortening
  • 38 gm water
  • Pandan leaves
Ingredients for Blue pea flower dough (B)
  • 25 gm icing sugar
  • 13 gm Crisco shortening
  • 38 gm Blue pea flower water (from 40 blue pea flowers boiled with water)
  • Pandan leaves
Filling -  370 gm yam paste

Method
  1. I used 40 Blue Pea flowers, boiled with about 80 gm water and strain out 38 gm, set aside.
  2. Mix the wheatstarch and superfine flour and steam for 3 mins. at medium low heat.  Let cool.  Sift the mixture into a bowl, mix well.  Sift in the koh fun, mix thoroughly and divide the mixture into two portions.
  3. Boil ingredients (A) till icing sugar and shortening are dissolved.  Discard the pandan leaves.  Pour this into one portion of mixture.  Mix well with a spatula and knead till soft and smooth.  Cover with cling wrap and let chill in fridge for 30 mins.
  4. Boil ingredients (B) till icing sugar and shortening are dissolved.  Discard the pandan leaves.  Pour this into the other portion of mixture.  Mix well with a spatula and knead till soft and smooth.  Cover with cling wrap and let chill in fridge for 30 mins.
  5. For the skin dough, pinch from plain and blue dough and mix to scale to 25 gm each and roll into a ball.  OR you can opt to mix the plain and blue dough and lightly knead to incorporate and scale to 25 gm each and roll into a ball.
  6. Scale 37 gm of yam paste filling each and roll into a ball.
  7. Flatten the skin dough with your palm or lightly roll it out to flatten, thining at the sides,  Place a ball of  filling in the centre, wrap it up and roll into a ball.  Insert into the plunger mould, press it in.  Pump and release the cake.
  8. Place the snowy mooncakes into an airtight container with a plastic sheet on top before covering with lid.  Chill in fridge before serving.
  9. Yield :  10 snowy mooncakes.
Note :  The cakes still stay soft and nice even after 5 days, chilled.

Wishing all my readers and friends
A Happy Mid-Autumn Festival even during this lock down period!
           



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