Snowskin Mooncake (Shortcut)

This year fried glutinous rice flour was readily available from my local Asian grocer, so I decided to try a shortcut for making snowskin. It is a convenient method as there are less flour type requirements and no steaming involved

INGREDIENTS

(makes enough to cover 12 × 50g mooncakes)

100g (koh fun) cooked glutinous rice flour

80g icing sugar

20g (shaved/scraped) coconut butter

150ml cold water/milk

filling of your choice (I'm using red bean and lotus paste)

Optional colouring

1/2t dragon fruit powder (you could use other colours/flavours like blue tea powder, matcha etc)

METHOD

Sift the flour and icing sugar in a bowl

Shave 20g of coconut butter into the flour mixture, whisk until the mixture resembles coarse bread crumbs

If you wish to add in food powder, add to the cold milk and whisk until fully combined

Pour in half the milk and whisk to combine. Pour in the rest of the milk and whisk/knead dough until a soft dough forms

Note: You may need slightly less or slightly more milk. Make sure you knead the dough with your hands until it comes together and is smooth

Divide the snowskin dough, depending on your mooncake mould size. The ratio should be roughly 1 part dough, 2 parts filling. So for my 100g mooncake stamp, I had about 36g of snowskin dough and a 67g ball of filling

Shape and flatten into a ball a piece of snowskin dough. Roll out until you get a thin circle

Place the ball of filling in the center of the dough and seal the filling with the snowskin dough

Pinch together then off any extra skin and roll to smooth the skin

Put the ball seam-side down. Dust the mooncake stamp with some extra flour. Position over the ball and press the lever down hard a few times so that the mooncake shape is formed and the face plate makes a clear imprint