Mid-Autumn Festival is just a few days away and is time to make some mooncakes. This year I just did the snowskin kind as I don’t have time to do the bake ones. I’ve been pretty busy with some orders and also social life. Have invites to gatherings most weekends. Anyway, I made these mooncakes for a Malaysian get together a couple of weeks ago and I just used back the same recipe from my previous one.
Ingredient for the dough:
300g cooked glutinous rice flour/Koh Fun
280g Icing sugar
95g Crisco shortening
250g Pandan water (cold)
1/4 tsp Banana essence or vanilla (optional)
Some food coloring
3 pandan leaves
Some mung bean and read bean filling
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). For mine I need 30 gram of filling and 25 gram of dough. 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.