It’s the time of the year for mooncakes again and this year the Mid-Autumn or Mooncake Festival falls on the 21st September. I tried a healthier version to make these snowskin mooncakes with the ingredients readily available in my pantry. This recipe is quite similar to the Pumpkin Snowskin Mooncakes (soft and not too sweet) that I had shared with you 2 years ago but this time I used rice flour instead of cake flour. I also used my homegrown blue pea flowers to give a natural pastel blue colour to the snowskin. The preparation is quick and easy and it’s best to consume these Blue Pea Flower Snowskin Mooncakes within 3 days after being kept in an airtight container. In fact we finished the moonies within a day. Anyway you can opt to use premix snowskin powder that is available in the ingredient baking supplies shops that can make the dough skin stay soft for at least 5 days.
Blue Pea Flower Snowskin Mooncakes
- 20 blue pea flowers + 80ml water
- 35 g glutinous rice flour
- 30 g rice flour
- 20 g wheat starch or cornstarch
- 30 g icing sugar sifted
- 125 ml blue pea flower water (50ml) + milk (75ml)
- 35 g corn oil
- 250 g red dragon lotus paste 25g each (10 pcs)
- some kao fen (cooked glutinous rice flour) for dusting
- Boil 20 pcs blue pea flowers +80ml water boil with one pandan leaf for a minutes. Cover with lid and leave to cool and strain, then get 50ml blue pea flower water.
- In a bowl combine all the dry ingredients together and mix well. Pour in blue pea flower milk mixture and stir well. Then pour in corn oil and mix mixture thoroughly.
- Strain mixture into a greased (cooking oil) baking dish. Cover baking dish with aluminium foil and prick some holes with a skewer.
- Steam for 25 minutes at high heat. You'll find there is a layer of oil on top of the cooked dough after steaming.
- Roughly cut dough with a rubber spatula and knead it in a plastic bag to combine. Then knead it to a smooth dough by hand when the dough is not too hot to handle. Wrap it up with cling wrap and chill the dough for 30 minutes in the refrigerator.
- Divide dough into 10 round balls, about 23grams each. Use a rolling pin to flatten the dough between to two plastic sheets and wrap in lotus paste. Dust with some kao fen (cooked glutinuous rice flour) and gently press it into mould and stamp out.
- Keep the snowskin mooncakes in an airtight container with a piece of aluminium foil on top. Keep chilled before serving. The moonies can stay soft up to 3 days.
- 小月饼放入密封盒子，盖上锡纸才盖上盖，收进冰箱冷藏3小时即可享用 （可冷藏3天饮用）。