web statswebsite tracking Floral Snow Mooncakes Recipe | Khind Malaysia

Floral Snow Mooncakes Recipe | Khind Togetherness 大家来相聚

Posted by Khind 19/09/2018 0 Comment(s)

CRYSTAL SKIN INGREDIENTS

  • 260g cooked glutinous rice flour “koh fun” (sifted)
  • 120g icing sugar (sifted)
  • 130g shortening
  • 200ml – 210ml cold ice water
  • Drop of pink food colouring
  • Yellow food colouring
  • Green food colouring
  • Purple food colouring


FILLING

  • 400g Mango Lotus Paste 
  • 60g pumpkin seeds (toasted)
  • 100g dried cranberries
  • 2 tbsps corn oil

TO MAKE SNOW SKIN

  1. Sift “koh fun” & icing sugar into KHIND Stand Mixer bowl.
  2. Beat in shortening until mixture resembles breadcrumbs. (pic 1)
  3. Add in cold water gradually to form a soft & pliable dough. (pic 2)

 

TO MAKE FILLING

  1. Using KHIND Stand Mixer, combine Mango Lotus Paste, nuts & dried cranberries till well mixed, adding corn oil if mixture is dry. (pic 3-4)
  2. Scale the filling at 70g each, set aside.


TO ASSEMBLE

  1. Colour most of the skin pink, some yellow, green and purple. (pic 5)
  2. Scale pink snow skin into 70g portions, wrap over the filling. (pic 6-7)
  3. Dust some koh fun on the mould, press the mooncake inside. Then, remove from mould. (pic 8-9)
  4. Roll out the skin dough of other colours and cut using flower cutters & leaf cutters. (pic 10-11)
  5. Brush some water & stick the flower and leaf skin on the mooncake. (pic 12)
  6. Keep refrigerated & serve chilled.

Tips
Snow skin mooncake can be kept for 2-3 days in a fridge (sealed) and 7 days in a freezer. Defrost 10-15 mins before served.