Matcha Snowskin Mooncake ~ 抹茶冰皮月饼

  

These non-baked snowy mooncakes encased  with a reduced sugar white lotus paste, have a slight matcha flavour.  There isn't much after bitter taste effect of the matcha as the pastel snowskin is a mix of plain and matcha flavoured dough.  As they are non-baked, they have to be chilled in the refrigerator in an air-tight container and will stay fresh even after the fifth day..... an enjoyable mooncake all round.

Matcha Snowskin Mooncake    ~   抹茶冰皮月饼

Ingredients

• 97 gm kao fun 
• 27 gm wheat starch
• 27 gm superfine flour
• 75 gm icing sugar
• 37 gm Crisco shortening
• 112 gm water
• 1 tsp matcha powder
• Pandan/screwpine leaves
• 360 gm sugar reduced white lotus paste

Method

1. Mix the wheat starch and superfine flour and steam it for 3 mins.  Let cool and sift into a bowl.
2. Sift in kao fun and mix well.
3. Boil Crisco shortening, water, pandan leaves, icing sugar till sugar and shortenng dissolved.  Pour into flour mixture, mix and knead well.
4. Divide dough into 2 portions.  Sift in 1/2 tsp matcha powder to one portion and mix well.  Leave the other portion plain.  Combine the dough, wrap with cling wrap and let rest for 30 mins. in the fridge.
5. Pinch the dough to form a 24 gm ball.  
6. Likewise, pinch white lotus paste to form 24 gm ball.
7. Wrap the ball of lotus paste with a flattened piece of dough, roll into a ball.  Insert the ball of dough into a 50 gm plunger mould.  Stamp out.
8. Keep the mooncakes in an airtight container and chill in the fridge.
9. Yield :  15 snowy mooncakes