Mid autumn celebration is just around the corner and I’ve seen so many bloggers posting mooncakes. I too get excited and eager to try my hand in making Snow skin mooncake or also known as crystal mooncake. Since I still have a packet of cooked glutinous rice flour in my pantry I decided to make some last week. I just love the moulds that Ann helps me to purchase from Singapore. Don’t you think they are very pretty?
This is my first time making it so it didn’t turn out too well. The texture of the skin is not as smooth as I wanted it to be. I blame it on the glutinous rice flour that I purchase here as I find the texture a bit too coarse. Nevertheless, it tasted ok. Since I am not a fan of snow skin mooncake, I tried a piece and took the rest to my workplace. Everyone seems to like it a lot.
Ingredients for Mung Bean Filling:
Adapted from Christine's Recipes
200 g peeled split mung beans
100 g sugar
80 ml coconut milk
70 ml vegetable oil
1/8 tsp salt
1. Rinse mung beans. Soak overnight or at least 4 hours. Transfer the mung beans into a large shallow pan. Cover the mung beans with boiling water with 1cm depth. (Note: The beans will continue to absorb as much as water along the way of cooking.) Steam in a wok over medium high heat, about 25 to 30 minutes, or until it’s easily smashed with your finger tips.
2. Drain beans out and discard excess water. Use a large spoon to press through a fine sieve. You’ll get very smooth mung bean puree. Transfer the puree into a non-stick frying pan
3. Add sugar, coconut milk, oil and salt. Combine well. Cook over medium high heat until moisture is reduced by two-thirds. Reduce heat to low and simmer until thickened, stirring constantly, about 30 to 35 minutes. Transfer into a large bowl and let it cool down completely.
4. Follow instructions of mooncake recipe to divide into portions, and then shape into ball shapes. You can make mung bean filling one or two days ahead. Wrap it in plastic film and store in fridge
Ingredient for the pastry:
Recipe from: Anncoo Journal
300g cooked glutinous rice flour
280g Icing sugar
95g Crisco shortening
250g Pandan water (cold)
1/4 tsp Banana essence or vanilla (optional)
Some food coloring
3 pandan leaves
1. Boil 350 ml water with pandan leaves and let it cool down completely before keeping it in the fridge for a day. You need only 250 ml.
2. In a large bowl, sieve the flour with icing sugar together to remove any lumps. Then add in the shortening. Mix it with your hand until it resembles coarse breadcrumbs.
3. Add in the cold pandan water with essence; knead it until the dough comes together. The dough can be a bit sticky. Cover and let it rest for 10 minutes. Then knead the dough again.
4. Divide dough into equal portion and add coloring to it. Knead well.
5. Divide the dough and the filling into equal portions (depend on the size of your mould). Flatten the dough and wrap the filling into it. Roll it into a round ball and dust it with some cooked glutinous rice flour.
6. Press it firmly into the mould, unmold the mooncake. Line a container with some paper towel and store the mooncake in it. Chill well before consume.