After a busy busy time overseas in Hong Kong and Singapore, a busy week at uni with the oral exam and final ball preparations, I have finally had the chance to make my mooncakes for this year. And boy, did I make a bit too many! :P This year was slightly different to 2009. I made two types of custard and 3 flavours. I've introduced red bean this year.. in which I will never ever make again. The red bean paste that I used was way too slimey to handle. :(
I was eager. I was willing. I was excited! I had been waiting to come back home to make my mooncakes with the moulds I recently purchased. Though, I am a bit disappointed that I didn't get to check out what was on offer in Hong Kong. Sigh. I will go there the next time I hit HK! HEHE~
I especially LOVE my rabbit mooncake mould. With my whole heart. Lame much? :PSnowskin mooncakes
Makes 1 gigantic, 34 large, 23 slightly smaller than large (~58!)
Mr giant mooncake is not like the rest. He's got no taro/red bean/green tea lotus paste. His core is made of egg yolk custard, surrounded by egg white custard (just like a whole egg! :P). He's special because he's made with what was left over. ;)
PACMANNN :DCustard 'yolk' - egg yolk version
Makes about 38
200g sugar
50g corn flour
40g low protein flour
260ml coconut milk
6 egg yolks
Mix all ingredients and steam for 45mins or until cooked. Set aside to cool before rolling into small balls. Refrigerate until ready to use.
Custard 'yolk' - egg white version
Makes about 31
200g sugar
50g corn flour
40g low protein flour
160ml coconut milk
6 egg whites
Mix all ingredients and steam for 45mins or until cooked. Set aside to cool before rolling into small balls. Refrigerate until ready to use.
Snowskin dough (The matcha snowskin dough was the best texture of them all)
Yam snowskin
Makes 1022g
40g wheat starch (tang mien flour)
300g fried glutinous rice flour (koh fun)
245g icing sugar
65g vegetable shortening (I used melted copha)
350ml warm water
50g yam powder
Combine dry ingredients.
Add wet ingredients and form a dough.
Wrap with plastic wrap when not in use to prevent it from drying out.
Matcha snowskin
Makes 988g
40g wheat starch (tang mien flour)
300g fried glutinous rice flour (koh fun)
245g icing sugar
65g vegetable shortening (I used melted copha)
350ml warm water
5g matcha powder
few drops of green food colouring
Combine dry ingredients.
Add wet ingredients and form a dough.
Wrap with plastic wrap when not in use to prevent it from drying out.
Vanilla snowskin
Makes 955g
40g wheat starch (tang mien flour)
300g fried glutinous rice flour (koh fun)
245g icing sugar
65g vegetable shortening (I used melted copha)
350ml warm water
1 tbsp vanilla extract
few drops of red food colouring
Combine dry ingredients.
Add wet ingredients and form a dough.
Wrap with plastic wrap when not in use to prevent it from drying out.
Making the mooncakes:
All ingredients made above +
1kg taro paste
1kg green tea lotus paste
1kg red bean paste
extra koh fun for dusting
Lightly dust the working surface with some koh fun.
Wrap some taro, red bean or green tea paste around the custard yolks. Set aside.
Roll out a piece of snowskin dough. Carefully wrap around the filling.
Press into a koh fun dusted mooncake mould. (Make sure not to put too much or it will be very floury and ugly looking :(..)
Store in an airtight container.
Serve with a hot cup of jasmine (or your favourite tea), surrounded by loved ones. :)
I have different plans for next year. Next year, things will be completely different..;)
No comments:
Post a Comment