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
- Mix the wheat starch and superfine flour and steam it for 3 mins. Let cool and sift into a bowl.
- Sift in kao fun and mix well.
- Boil Crisco shortening, water, pandan leaves, icing sugar till sugar and shortenng dissolved. Pour into flour mixture, mix and knead well.
- 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.
- Pinch the dough to form a 24 gm ball.
- Likewise, pinch white lotus paste to form 24 gm ball.
- 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.
- Keep the mooncakes in an airtight container and chill in the fridge.
- Yield : 15 snowy mooncakes
Hi, thank you for sharing your snowskin moonie recipes. May I ask you said the moonies will stay fresh in an air-tight container even up to 5 days. Does it mean also, the skin will stay soft for 5 days or even beyond? Thank you.
ReplyDeleteYes, mine did. Chill in the fridge.
Delete