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.
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Blue Pea Flower Snowskin Mooncakes
Ingredients
- 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
Instructions
- 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.
Notes
- 蝶豆花冰皮月饼 Blue Pea Flower Snowskin Mooncakes
- 今天来个健康又容易做柔软的冰皮月饼，用了碟豆花水上色，柔柔的浅蓝色使这整个冰皮月饼看起来有一点古典美的感觉。
- 材料：
- 20朵 蝶豆花+80毫升水+1片香兰叶
- 35克 糯米粉
- 30克 粘米粉
- 20克 澄面粉或玉米淀粉
- 30克 糖粉 过筛
- 125毫升 碟豆花水（50毫升）+牛奶（75毫升），搅匀
- 35毫升 玉米油
- 25克 火龙果莲蓉馅 ，（10粒-搓圆） 或您喜欢的莲蓉口味
- 做法：
- 20朵蝶豆花+80毫升水+1片香兰叶煮1分钟。盖上盖待凉过滤取出50毫升蝶豆花水。
- 把干料放入碗中，混匀。倒入蝶豆花牛奶水混匀，最后加入玉米油再充分拌匀。
- 将液体过筛到蒸盘里（盘里要抹油）。盖上锡纸，用竹签扎上小洞透气。
- 大火蒸25分钟。蒸熟后面团上会出现一层油。
- 用刮刀割开熟面团，然后放入朔胶袋里搓匀至油完全深入面团里。再用手揉面团至光滑。裹上保鲜膜放入冰箱冷藏30分钟。
- 将面团分成10等份约23g，搓圆。在面团上下各铺塑胶纸，用擀棍压平，包入莲蓉馅，再搓圆。撒上少许熟粉然后入模压出花纹即可。
- 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）。
- 喜欢冰皮颜色深一点，可以加多一点蝶豆花水减掉一点牛奶来调和。
- 最好尽快把月饼食用完，因为收的越多天越容易变干（我们一天内就把它解决掉了）。
- 您或许会喜欢南瓜冰皮月饼。可以参考这里~食谱