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Snowskin Mooncakes 冰皮月饼 (2012)


Hello ALL, Mid Autumn or Mooncake Festival is only three days away, that is this Sunday and here I want to wish all of you who celebrate a Very Happy Mid Autumn Festival!中秋快乐!
There is nothing to shout about for today's post. It is actually a repeat recipe that I'd used last year (here) but with a little changes in the measurements. This is also the same recipe as my  Snowskin Piggies. I just wanted to finish up all the remaining snowskin ingredients  and mooncake pastes that I have. Just for the record reference, I'll type out my recipe below.



Snowskin Mooncakes 
冰皮月饼 


    Ingredients: makes about 30 pieces
     50g    Kao fen (糕粉-cooked glutinous rice flour)
     230g  Snowskin flour ( KCT Pinpe Premix Powder )
     50g    Icing sugar (sifted)
     46g    Crisco/shortening
     300g Water (boil 500g water with 4 pandan leaves, leave to cool) and measure 
               300g water.
                some extra kao fen for dusting
      
     Method:
  • Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.
  • In a pot, add 4 pandan leaves (knotted) 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.
  • Add different colour dough for different type of filling.
  • Measure dough to 21g and wrap in 25g lotus paste or any other filling you prefer.
  • Roll it into a ball and dust with some kao fen (kao fen 糕粉) and press firmly into mould ~ unmould it and store in an airtight container.
  • Chill snowskin mooncakes before consuming.
    Below is the multi colour snowskin mooncakes.


  • Divide colour dough into equal portion.
  • Roll colour doughs to long shape and gently press them together and roll to longer length. Cut to require size and wrap in filling paste.
  • Roll it into a ball and dust with some kao fen (糕粉) and press firmly into mould ~ unmould it and store in an airtight container.
  • Chill snowskin mooncakes before consuming.


家好月圆庆中秋,祝大家中秋节快乐!


107 comments:

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  1. I think I have said it before but you do make the prettiest cakes I have ever seen... A lot of the ingredients you use are really foreign to me and I'd probably mess it up to no end but it looks beautiful!

    ReplyDelete
    Replies
    1. Thank you Simone for your compliment. I've learned a lot from you too, your food and photography.

      Delete
  2. 我很喜欢那个第二张7彩的冰皮月饼。很美丽哦。。。。。。

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  3. These are so pretty. :) I'm still debating if I should make some this year...but I already have another "non-tradition" dessert in mine. :P Wish I can have one of these beauties!

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    Replies
    1. Amy, Your chocolate panna cotta looks very yummy! I prefer this than mooncake :)

      Delete
  4. 很美丽,好喜欢看你月饼,全是美美。

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  5. Wow, they look so cute and pretty. Wish I can sample some!

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  6. 那样的颜色
    我很喜欢:)
    中秋节快乐

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  7. I love the mix colours, look so pretty. Wishing you a Happy Mid-Autumn Festival..

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  8. Happy Mooncake Festival to you too, Ann. Your mooncakes look stunning. I'm not celebrating it this year cause have to attend hubby's niece wedding dinner.
    Hope you're going to have a wonderful weekend.
    Kristy

    ReplyDelete
    Replies
    1. Hi Kristy, no wonder you didn't post any mooncakes.

      Delete
  9. Love the pastel colours of your mooncakes. Happy Mooncake Festival to you and your family!

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  10. Hi Ann,
    your mooncakes look absolute good.....Lovely <0.0>
    中秋节快乐 !!!

    Mrs Woo

    ReplyDelete
    Replies
    1. Thank you Mrs Woo :)
      Did you make any mooncakes?

      Delete
  11. 中秋节快乐!

    The colours are all so nice and all nicely molded .

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  12. Ann, Happy Mid Autumn Festival to you!
    your moon cakes look sweet and pretty for the colours used.

    ReplyDelete
  13. These are so delicate and lovely - such unique colors.

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  14. Always so impressive Ann. :)) I think if you are selling these, there will be a super long queue waiting to buy them! Love the light pastel colours...so soft and nice. :))

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    Replies
    1. Bee, thank you! But hor no helper and too old to take order ... :D

      Delete
  15. Hi Ann, your mooncake look really gorgeous. The color are so pretty and love the design too.

    Have a nice week ahead, regards.

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  16. 好喜欢你的月饼,拍得很梦幻呢!

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  17. always so pretty! love the colourful one also! Happy mooncake festival to you too!!

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  18. I can't stop admiring these moon cakes!!

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  19. They are so beautiful with the different colour tones. Love it!

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  20. Happy Mooncake Festival to you and family. Absolutely awesome mooncakes!

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  21. 美到不行,尤其那彩色的,好抢眼哦!

    我也祝福你,中秋节快乐!

    ReplyDelete
  22. 好色彩缤纷的冰皮月饼,真的太漂亮了。

    我也祝你和家人中秋节快乐~

    ReplyDelete
  23. 一直看你们陆陆续续发布月饼帖子。。。。
    羡慕到半死!昨天顶不顺了~ 跟老板要了半天假回家做了燕菜月饼吊瘾,哈哈哈!
    太久没做头脑生锈了。。。有点手忙脚乱!XD

    牢骚发完了。。。。祝你 中秋快乐!

    ReplyDelete
    Replies
    1. Hi Anna, 谢谢你的留言。你做的燕菜月饼一定很美,我要过去看看喽。。

      Delete
  24. 很柔和的颜色,很美!我自己不喜欢吃冰皮月饼,所以今年没做,希望明年有客人来访,我可以做点冰皮。。。食谱收下了! 祝你中秋快乐!

    ReplyDelete
    Replies
    1. 现在有很多种口味,而且自己做可以把糖份减掉,比较好吃。

      Delete
  25. Happy Mid Autumn Festival!!! I just bought some snowskin mooncakes two weeks ago. I think I will make them myself next year! Thank you for a great recipe. :)

    ReplyDelete
  26. Hello Anncoo!. Missing the moon cakes . My husband and I used to buy these each year while we were in malaysia. Can you make it using regular flour?

    ReplyDelete
    Replies
    1. Hi Nammi, how are you? You're not in Malaysia now?
      For making snowskin must use cooked glutinous flour that is koufen. You can buy the premix, it is easier to handle. Using plain flour, will get a touch mooncake.

      Delete
    2. Hi Nammi, You're not in Malaysia now? For making snowskin must use cooked glutinous flour that is koufen and now using premix flour is more convenient.

      Delete
  27. Ann, you are the mooncake queen with all your beautiful creations lah. I always drool at your photos. Btw Happy Mid-Autumn Festival to you and your family!

    ReplyDelete
    Replies
    1. Thank you Baby Sumo. I'm so flattered by your compliment.

      Delete
  28. 中秋节快乐 - I finish all my moon cakes liao....

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  29. This year I didn't make any mooncakes leh. "Eat" yours here. 中秋节快乐!

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  30. The three multicoloured mooncakes look so classy and elegant. Fantastic!

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  31. 色彩缤纷的冰皮月饼, 美到.....食谱收下了!..:)..祝你中秋快乐!

    ReplyDelete
  32. wow... this is again so amazing & lovely! I love them.... thanks for sharing with us. I made mine following your piglets receipe, and all my friends were so surprise & they all love them. Happy mid-autumn festival to you!

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  33. Beautifully made , Ann ! And I'm sure delicious as well ! :D Happy Mid-Autumn Festival to you and to your family !

    ReplyDelete
  34. Your snowskin mooncakes are so pretty! I love the pastel colors! Must try next year lol! Happy Mid Autumn Festival to you !

    ReplyDelete
  35. Ann
    好喜欢你印的月饼,花纹好漂亮喔^_^
    祝福你和家人,中秋节快乐^_^

    ReplyDelete
    Replies
    1. Sally, 谢谢你。
      我也祝你中秋节快乐!

      Delete
  36. Hi, Ann, very beautiful looking snowskin mooncakes! Congratulations for being selected to feature on AFC on 28th Sep! We all must gambate!

    ReplyDelete
    Replies
    1. Jessie, I saw your post at AFC too :) Congratulations!!

      Delete
  37. Love the pastel colours! U must be so busy this period, making so many mooncakes!

    ReplyDelete
    Replies
    1. Shirley, Yes very busy especially this whole week.
      Happy Mid-Autumn Festival to you and your family :)

      Delete
  38. 夜深了,我知道你忙一天累了,可能睡着了
    不知为什么想和你说话。。我很想对你说

    中秋节快乐o(^_^)o

    ReplyDelete
    Replies
    1. 今天真的很累,捏了三十只小猪。
      现在要去睡了。。。
      也跟你说声 ~ 中秋节快乐:)

      Delete
  39. Hi Your mooncakes look great. I live in UK. Does anyone knows where I can buy snowskin flour please? Thanks

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  40. Hi Ann, thank you for sharing your wonderful recipe and tips for making these pretty mooncakes. I tried your recipe and I've had wonderful feedback. I love your blog & I've got so much more to learn from you. Thank you once again!

    ReplyDelete
  41. Fantastic, wonderful cakes just amazed over them !!! Have a really nice cakeday.
    pinkladycookbook.wordpress.com

    ReplyDelete
  42. Hi Ann,
    was wondering where did you get your moulds from, as the imprints are so deep and detailed, unlike those that are from phoon huat.

    thanks.

    ReplyDelete
    Replies
    1. Hi Rianz, these are plastic moulds with interchangeable plates. You can check with Kitchen Capers. They might still carry stock as the festival is already over.

      Delete
    2. Hi Ann, thanks for the prompt reply. It was very helpful. :) another question..was wondering what type of coloring you used to get these beautiful pastel color. I've tried using the gel coloring as well as those normal liquid food coloring. I was unable to get a pastel color as nice as yours.

      Delete
    3. Hi Rianz, I used those ordinary liquid colouring from PH. Use skewer and dip some colouring little by little to the dough and knead well to get the light colour you want.

      Delete
    4. Hi Ann, thanks for your tips. hope to be making some in 2013, and hope they will turn out as pretty as yours. :)

      Delete
  43. Gorgeous! Where and how could I buy these lovely molds (I am not from Singapore).

    Thank you for your help!

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    Replies
    1. I bought the molds at the local baking supplies shop. Please go to the navigation tab bar above and click on Baking Supplies - Kitchen Capers. Not sure whether they still carry stocks now as Moon cake Festival is falls in September.

      Delete
  44. How do you make the skin looked multicolor? Thanks

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  45. Awesome looking mooncakes! I love all of them!

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  46. Hi, I've never made mooncakes before. May i know what size of the mould you use for your mooncakes? :) they are so pretty!

    ReplyDelete
    Replies
    1. Hi SzeYing,

      You can buy the from Kitchen Capers and Kwong Cheong Thye or order online at ShopnBake
      https://www.facebook.com/ShopnBake or contact Elyn at her blog http://esjoie.wordpress.com/

      Delete
  47. hi! may i know where to buy Snowskin flour in singapore?

    ReplyDelete
    Replies
    1. Hi Esther, I bought the premixed snowskin flour from Kwong Cheong Thye广祥泰。

      Delete
  48. Hi Ann, I saw your recipe last year but didn't have the chance to try it. But I book marked it and found time to try it this year. I must say I really like the texture of the snow skin made with your recipe. The recipe I tried last year used kao fen and HK flour which yields a more chewy skin. Yours taste more like jap mochi.

    Thanks for sharing your recipe.

    ReplyDelete
    Replies
    1. Hi Heather,
      Thank you for leaving your comment. I'm so happy you liked this recipe :)

      Delete
  49. Hi,

    This is my 1st time trying out to make my own mooncakes and chance upon your beautiful blog and mooncakes. I was wondering in terms of texture, is the pinpe powder better or Gim Hin Lee's snowskin premix flour better?

    And how should I store snowskin mooncakes? The shelf life and should I freeze it? Wanted to make some early for friends and relatives in case there isnt enough time. Haha 'kiasu' me.

    Really appreciate your advice please. Thank you.

    Patsy

    ReplyDelete
    Replies
    1. Hi Patsy,

      I tried the Gim Hin Lee's snowskin premix flour before and I still prefer KCT premix as I'm still using it this year. The texture is still soft after chilling in an airtight container for 3-5 days.
      Remember to use crisco instead of shortening, the dough skin will not dries up quickly.
      The snowskin mooncake cannot be frozen, it will cracks after freezing.

      Delete
    2. Hi Ann,

      Thank you so much for the fast reply and great advice. Oh no I didnt know using criso is better and I already bought some shortening from Gim Hin Lee. :( Sorry for the silly question but crisco is not shortening?

      Not advisable to freeze even in airtight containers? CosI thought that's how they store the mooncake when I buy from vendors at my office(hotels and bakeries come to my office for moon cake offers). Silly me, was thinking I could make early and freeze it before giving to my colleagues and friends.

      So shelf life is best chilled for 3 - 5 days only? In this case, I better plan my schedule well.

      Once again, thank you so much for the advice.

      Regards,
      Patsy

      Delete
    3. Hi Ann,

      Sorry for the multiple questions cos am really a new hand at mooncake making.
      I saw some interesting mooncake filling at KCT like mango, yuzu paste etc and the lady there was telling me i could buy mango juice to make the snowskin to match the filling.

      In your recipe, the water has to be boil together with the icing sugar and shortening. In this case, should i boil the juice?

      Wanted to try making the mango flavor cos am a big fan of mango.

      Regards,
      Patsy

      Delete
    4. Hi Patsy,

      I'll pop the snowskin mooncake in the freezer to check whether the mooncake will cracks since you said it can be frozen.

      Yes, you change the water to mango juice and reduce the icing sugar to suit your taste.

      I've not tried the KCT mango filling but I love their red wine berry paste and cranberry paste. The orange filling is good too.

      Delete
    5. Dear Ann,

      Thank you :) Yes I love the red wine berry paste too! Haha I went gaga and bought tons of fillings from KCT ... sesame, yuzu, mango, honeydew etc but missed out on the orange one. Am going KCT again so will keep a lookout for it.

      Btw, I tried your recipe and another one using just kou fen yesterday and indeed, yours yield a much better, smoother texture ... like mochi. It was yummy!

      But I had a small problem. My dough has small lumps of 'undissolved/unmixed" flour .... not sure what went wrong? Is it because I didn't mix it thoroughly when I pour in the hot liquid? Other than that, it was great.

      Thank you so much for the great recipe and advice. So happy I finally manage to make mooncake.

      Regards,
      Patsy

      Delete
  50. Hi Ann
    Does it necessary to add Kou Fen together with KCT pinpe snow skin premix?
    Will it affect the texture if I omit the Kou Fen?

    ReplyDelete
    Replies
    1. Hi Selina,

      Yes, without the kou fen, the KCT pinpe will be different and the texture will probably be more sticky. You can get a small packet of kao fen from KCT.

      Delete
    2. Morning Ann

      Tks for your advise. I've tried Happy Homebaker recipe last week, today I'm going to try out using your recipe & compare the differences ;)

      Delete
    3. So happy to hear that! Please feedback to me after trying out my recipe.
      Enjoy and have fun :)

      Delete
  51. Ann 中秋节快了

    Tks for this great recipe. My family & frens gave a very good comments. i should get the 1kg of pinpe powder instead of 300g...regretted now :(
    Do u know whether they still carry the pinpe powder after the festival?

    ReplyDelete
  52. Hi Selina, 中秋节快乐!
    Yes, my friend called KCT this morning, they still have the pinpe powder in store. You can call them again and check.
    I made 6 flavours, 500g each (still got some left in my fridge) and I used up almost 1.3kg pinpe powder.

    ReplyDelete
  53. Oh really..that's good. Btw have u tried poon haut pinpe powder before? Will it b the same texture as KCT pinpe powder?

    ReplyDelete
  54. Oh, that was many years ago. PH pinpe premix was very sweet at that time. Not sure about now.
    I think Edith of Rumbling Tumbmy tried PH pinpe premix recently. You can check with her.

    ReplyDelete
  55. 颜色很漂亮。。。

    ReplyDelete