Oink!Oink! I'm Back!! Remember I was here last year? I'm all dressed up this time for the coming Mooncake Festival. Do I look sweet and prettier in my new outfit? Oink! Oink! Hope my new look will make you smile ... Oink! Oink!
SnowSkin Handmade Piggy Mooncakes
Ingredients: makes 9 or 10
25g Kao fen (糕粉-cooked glutinous rice flour) 115g Snowskin flour (
KCT Pinpe Premix Powder ) 25g Icing sugar (sifted) 23g Crisco/shortening 150g Water (boil 300g or more water with 2 pandan leaves, leave to cool) and measure 150g) some extra kao fen for dusting Valrhona chocolate pearls as piggy eyes Tools a round 1/8 teaspoon, a skewer and a small plastic sheet. Method:
Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.
In a pot, add 150 pandan leaves water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
Measure dough to 25g and wrap in 25g lotus paste or any other filling you prefer.
Roll it into a ball and dust with some cooked glutinous rice flour (kao fen 糕粉).
For further steps of making snowskin piggy, please refer to the tutorial below.
Best to chill snowskin piggy mooncake before consume.
Move your mouse over the image to pause the slide show
I'm using the same KWT Pinpe Premix Powder (here) as last year but with some adjustment on recipe as I'd made a trial on the snowskin mooncakes the other day but found the dough was too soft to handle.