Durian Snowskin Mooncakes 榴莲冰皮月饼
I’ve been wanting to make Durian Snowskin Mooncakes since last year. Since there is still some fresh durian leftover in the freezer, why not give a try. I didn’t add any flour in the durian filling but only gelatin. So, while wrapping the durian filling with the dough skin, you’ll find that the filling is still quite soft. So please mould the mooncake carefully and gently, otherwise the durian filling will burst if press too hard into the mould. Durian lovers will definitely enjoy this very much as these moonies are truly very fragrant.
Durian Snowskin Mooncakes
Durian lovers will definitely enjoy this very much as these moonies are truly very fragrant.
Ingredients
- Dough skin – makes about 15 pieces
- 115 g snowskin flour - KCT pinpe premix powder
- 25 g kao fen - 糕粉 – cooked glutinous rice flour
- 25 g icing sugar - sifted
- 23 g crisco/shortening
- 150 g water - boil 300g water with 2-3 pandan leaves, leave to cool and measure 150g
- 1-2 drops egg yellow colouring
- extra kao fen for dusting
Filling:- 400 g fresh durian pulps + 1tbsp sifted icing sugar
- 15 g gelatin + 2 tbsp water
Instructions
- Filling – Soak gelatin and water in a small bowl for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
- Blend fresh durian and sifted icing sugar to smooth. Transfer to a bowl and pour in gelatin, mix well.
- Use scissors to cut cling wrapper to 15 pieces small square. Weigh blended durian to about 25g on the plastic wrap and wrap it up to a small ball. Then put in the refrigerator to chill for at least 30 minutes to set.
- Dough skin – Combine kao fen and snowskin flour in a large bowl and set aside.
- In a pot, add water with icing sugar and crisco together. Bring to boil until crisco melted, stir with a hand whisk.
- Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough to smooth and add 1-2 drops egg yellow colouring and knead well again. Add more kao fen if the dough is still too sticky.
- Measure dough to about 25g，about 14-15 pieces and wrap in the durian filling. Roll it into ball shape and dust with some kao fen. Gently press it into mould – unmould and store in an airtight container to chill for several hours before serving.
Notes
中文食谱在图片的下面
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榴莲冰皮月饼
- 冰皮料：做约15个
- 115克 冰皮月饼预拌粉（出售于KCT）
- 25克 糕粉
- 25克 糖粉 （过筛）
- 23克 白油
- 150克 香兰叶水 （用300克水和2-3片香兰叶，一起煮滚待凉）
- 1-2滴 蛋黄色素
- 适量的糕粉
榴莲馅
400克 榴莲肉 + 1汤匙 糖粉 （糖粉要过筛）
15克 鱼胶粉 + 2 汤匙水
做法：
- 馅料 – 将鱼胶粉和水浸泡一下。隔水加热致完全融化。保温备用。
- 把榴莲肉及糖粉打成泥，倒入融化好的鱼胶粉，搅拌均匀。
- 用剪刀把保鲜纸剪成15张小方形。把25克榴莲馅放在保鲜纸上，包成小球状。然后放入冰箱冷却约30分钟致凝固。
- 冰皮 – 将冰皮粉和糕粉混合在一个大碗里，备用。
- 将150克的香兰叶水，糖粉和白油煮滚至白油融化，搅匀。直接倒入粉内，用刮刀翻拌成软面团，待凉。
- 然后用手把软面团搓至光滑，加入1-2滴蛋黄色素，再搓均匀。如面团还带有一点粘性可撒上些糕粉，搓匀。
- 将面团分成14-15份，每份约25克。包入榴莲馅，搓圆。沾上少许糕粉。轻轻的入模压花。然后收进封密盒子。
- 冷藏数小时即可享用。
**因榴莲馅有点软，所以入模压花的时候不要太用力，不然的话冰皮很容易爆开。
Hi Ann,
I tried this and it was good! The only thing is the gelatine tend to harden quickly when I mixed into the durian paste. Hence, resulted with some ‘jelly’ bits in the paste. Any tips how to solve this?
Thanks.
Christine
Hi Christine, The durian paste must be in room temperature when mixing in the warm gelatine.
Thank you!
Hi Ann, I see the kitchen weighing scale you are using here is Redman from Phoon Huat. I like the scale but it has no miligram (ml) for liquid measurement. I was told by staff at Phoon Huat that miligram and gram are the same. Meaning that if the liquid called for 20 ml, it means 20 gm. Ann, are you able to advise me if this is correct?
Hi Priscilla, Yes I usually use the same gram of liquid to the same of ml. 500g water – 500ml.
Thank you Ann for your reply!
You’re most welcome 🙂
Hi Ann! I have friends who are vegetarian (not vegan, so dairy and eggs are ok), what can I use to stiffen the fresh durian instead of gelatine? Thank you!
Hi OT, I can only think of gelatine because the durian puree is very soft unless you want to cook the durian with sugar to dry.
Ya that what I mean instead of doing the one and half recipes separately, do you think if I combine the two recipe measurements, will the texture still be okay?
No problem to double the recipe but you must cover the dough with cling wrap so that it will not dries up quickly.
Dear Ann
As I still have left over of the KCT pinpe powder of around 185 gm, do think if I add up the amounts from your recipe for the snowskin piggy of 58 g pinpe, 13g kaofen, 12 g icing, 12g shortening, 75 ml pandan water with the durian snowskin recipe of 115 g pinpe, 25g kaofen, 25g icing, 23g shortening, 150 ml pandan water, so that I can get a larger portion of the skin, do you my calculation and measurements are correct?
Thank you.
Hi Priscilla, Sorry I’m not very good in mathematics but base on your remaining 185g pinpe powder, you can make one and half of my recipe above.
Dear Ann
I tried your durian snowskin moonie recipe yesterday 19 Sept 2020. The moonies were very well received by my family members and friends. They all gave the thumbs-up. The skins were so fresh and soft and the durian flesh held on very well meaning not running when moonie was cut into half. The durian smell so mesmerising!
I shall be making more for my family members as they don’t seem to have eaten enough. They said your snowkin moonies tasted are much much better than store bought ones.
Thank you so much Ann for your wonderful recipe!!! Blessings to your family and may you and your loved ones have a blessed Mid-Autumn festival 2020!
Blessings
Priscilla Poh
Hi Priscilla,
Thank you very much for trying my recipes. So happy to hear that your family and friends enjoyed this mooncake 🙂
Hi Ann,
This will be my first attempt to make mooncake.
Thank you so much for sharing the method and recipe. They are so clearly written and shown.
Need all the luck to make some nice and successful mooncake now. And of course more luck to win the moulds too
Thank you Ann
Hi. Thank you for sharing. May I ask can phoon huat snowskin premix replace the KCT premix? If yes, every step is still the same? Or will be other recipe? Thank in advance.
Hi Josephine, The formula of the snowskin premix is different. You’ve to follow PH’s recipe.
嗨Ann,
你好,我很喜欢你的食谱,不管是英语或华语版都写得很清楚,再加上宝贵图片的分析更让人了如指掌。谢谢你的分享 。感恩。
不客气~
Hi Ann…love the durian monies. I can't get premix flour in Perth. What can I substitute with? Can I use only Kou fen n icing sugar n shortening? Will the texture be the same?
Hi Anna, Yes you can use kou fen but the texture will be drier.
香浓的榴莲月饼一定大受欢迎! 喜欢!
谢谢~~
Hi,
Where did you buy the KCTpinpe premix powder?
Thanks,
Lin
Hi Lin, KCT is Kwong Cheong Thye. You can google search their address online.
Hi Ann, do you think that mango (instead of durian) would work for this recipe?
Hi Becky, I don’t think so because the mango puree is too wet. You need to cook the mango.
Thanks for responding so quick, and you have a very true point. II better go get some durian to make this recipe for the moon festival coming up in few days!
ONe more questions, I am not having any luck finding the cooked glutinous rice flour thought, do you have another recipe for the Snowskin using non cook rice flour?
Hi Becky, The moonies will turn bad easily if cooked glutinous rice flour not used.
Hi! Ann
Regarding the Snowskin Durian Paste, can I add more gelatine to make it harder for Shanghai Cheese Mooncake? How much more should I add? Pls advise. Tks 🙂
Hi Lilyn, No problem. Can add up to 20g gelatine. I’ve never tried Shanghai Cheese mooncake before. Wonder how the taste like 😀
Hi Ann, may I know how long can I keep the Durian snowskin moonies. I love to use your recipe and make moonies for my friends but concern about expiry of good.
Blessings.
Hi Priscilla, Better to consume within 3-4 days as there is no preservative used.
hi ann, would like to check did u add any durian puree into the skin so that the skin got some durian taste?
Hi Suzie, no I didn’t.
The recipe is nice but it abit too chewy. How to adjust it to be less chewy
Hi Bee, This mooncake texture is a bit chewy type due to the premix snowskin flour. Sorry I can’t change the ingredients in the premix flour.
Hi Ann, i m from msia, what is the substitute for the snowdkin premix pls?
Hi Pauline, You can try this recipe using kao fen.
http://www.anncoojournal.com/2014/08/cranberry-snowskin-mooncakes.html
Hi Ann
Can I just use kou fien solely without the KCT premix and skip the shortening? Thanks for sharing.
Regards,
Audrey
Hi Audrey, I think kou fen can goes with oil but I’ve not try this method yet.
You may like to check my recipe cranberry snowskin mooncakes without using the premix flour.
http://www.anncoojournal.com/2014/08/cranberry-snowskin-mooncakes.html
Thanks Ann! I will try it out.
Hi Ann, can I replace Gelatin with Gelatin powder?
Hi Joanne, I’m using using gelatin powder not gelatin leaf.
Hi..I’am so happy find your recipe ..how long can we keep this durian snow skin mooncakes ? One week or just several days..how to keep them …
Hi Ernie, If you’re using Kwong Cheong Thye premix powder, then these moonies can be kept for about 4-5 days. The longer you keep them, the dough skin will getting drier.
note: please follow the instructions on the package, if you’re using other brand of premix powder.
Hi Ann, may i ask the water must be boiled with pandan leaves or can just use plain water? Only the dough will need 150g of water right?
Hi Huiling,
Sure you can use 150g plain water too.
Hello Ann, can you please post how to make homemade Kou Fen for your overseas readers who cannot buy the readymade Kou Fen?
thank you
reader from New Zealand
Hi Lean, Kou fen is made from fried glutinous rice flour (檽米粉)。 You can fry the glutinous flour in a clean wok until light and leave to cool.
Hi Ann, I have tried this recipe and it turned out great. But I have one problem, I can’t seal the dough smoothly after putting in the durian. There are a lot of lines/gaps. Is it because I didn’t knead enough? Hope you can help!
Hi Raine, If you’re using the KCT premix snow flour shouldn’t have any problem kneading the dough to smooth. You can try thicken the dough a little next time when you make this again.
Hi, Ann, where can I buy the snowskin flour please?(KCT pinpe premix powder). Tks so much for the recipe, love durian mooncakes.
Hi Jen, KCT is Kwong Cheong Thye. Please google for their address. (is very near to the Adjunied mrt)
Thank you Ann for your response to my question concerning the duration of the moonies. I forgot to ask one more question and that is you mentioned that to keep warm the gelatin. Does that mean that after the durian flesh had been blended, the gelatin being poured into the blended durian while it is still WARM? Thank you again.
Yes Priscilla because the gelatin will get set quickly when it is cold.
Dear Ann, thank you again for your kind response. Since the WARM gelatin is being mixed into the durian puree, does the mixed durian puree going to turn bad quickly since hot and cold ingredients when mixed together will not last long within one day. I would like to try out your durian snowskin recipe but afraid the filling will turn bad quickly. Blessings, Priscilla Poh
Hi Priscilla, no worries the durian puree will not turn bad as the amount of gelatin is not much. If you have chilled the durian puree, it is better to thaw for a while before adding the gelatin. As I said before, the gelatin will set quickly once it touches cold.
Hi Ann, may I know for this recipe can the mooncake keep in the freezer or meant to be in the fridge? TIA
Hi Mary, You cannot keep the mooncake in the freezer as the dough skin will dries up and crack. Just store in the chiller and consume within few days.
这个口味我太喜欢了啦请我吃:)
好漂亮的冰皮月饼。这个的榴莲香一定很浓了。
Awesome! these durian filling snowskin mooncakes are so delicate and so pretty 🙂
Yummy
Everything is so pretty in this post, Ann.
Too awesome… Gosh… Love to sink my teeth into one!!
你是我敬佩的师傅,希望跟你学更多的烘焙!两年前跟着你旳食譜做的小豬月餅實在很喜欢!
HiMay I know what is the difference if I just put Kou Fen only? I saw some recipe just put Kou Fen and this recipe requet for Snowskin Flour. What is the difference between Snowskin Flour and Kou Fen?Why do you need to boil the Crisco and icing sugar with water? What if we just mix into the flour without boiling?
Hi, Please don't confuse yourself and follow my recipe if you can get the snowskin premix flour. The formula need to boil the crisco, icing sugar and water together. If you want to use the kou fen alone, you need to mix it with cold water. (a completely different recipe from this one).
Hi Ann, I realised that I always have a problem getting the mooncake out of the mould. It does not come out easily and when I pulled it out, the sides are slightly dented and not presentable anymore. How do I improve on this? Thanks!
Hi Ai Li, Sorry for the late reply. You can dust a little ‘kao fen’ inside the mould before moulding.
榴莲冰皮月饼,一定要试做。谢谢你的recipe.
hi , it is an interesting recipe.. but where i get all the ingredients in the USAThanks you :)KrishnaPlz visit, http://from-a-girls-mind.blogspot.com
wow! these look soo delectable!!
榴莲冰皮月饼,今年可以试着做
榴莲馅的,香香香!
Hi, Ann, I started to follow your blog since 2015, before I followed u your Facebook. Your recipes is easy to follow with step by step pictures. Your recent post on the duria snowskin mooncakes looks yummy n easy to make. I will go to KCT tp buy the premix snowskin powder to try on this recipe. Thank you for sharing the recipe in your fb. I hope I will a lucky winner to win the mooncakes mould.
Ann, this is a durian lover's mooncake! I would be so happy if I could eat this mooncake 😀
好漂亮的月饼!只是看到榴莲口味的, 我跑远远了。。。嘻嘻
Wah, with durian paste! I'm loving this, can I have one please 🙂
Hi Ann, may I know for this recipe can the mooncake keep in the freezer or meant to be in the fridge? TIA
Hi Mary, You cannot keep the mooncake in the freezer as the dough skin will dries up and crack. Just store in the chiller and consume within few days.
Thank you Ann for your response to my question concerning the duration of the moonies. I forgot to ask one more question and that is you mentioned that to keep warm the gelatin. Does that mean that after the durian flesh had been blended, the gelatin being poured into the blended durian while it is still WARM? Thank you again.
Yes Priscilla because the gelatin will get set quickly when it is cold.
Dear Ann, thank you again for your kind response. Since the WARM gelatin is being mixed into the durian puree, does the mixed durian puree going to turn bad quickly since hot and cold ingredients when mixed together will not last long within one day. I would like to try out your durian snowskin recipe but afraid the filling will turn bad quickly. Blessings, Priscilla Poh
Hi Priscilla, no worries the durian puree will not turn bad as the amount of gelatin is not much. If you have chilled the durian puree, it is better to thaw for a while before adding the gelatin. As I said before, the gelatin will set quickly once it touches cold.
Hi Ann, may I know how long can I keep the Durian snowskin moonies. I love to use your recipe and make moonies for my friends but concern about expiry of good.
Blessings.
Hi Priscilla, Better to consume within 3-4 days as there is no preservative used.
Hi Ann, do you think that mango (instead of durian) would work for this recipe?
Hi Becky, I don’t think so because the mango puree is too wet. You need to cook the mango.
Thanks for responding so quick, and you have a very true point. II better go get some durian to make this recipe for the moon festival coming up in few days!
ONe more questions, I am not having any luck finding the cooked glutinous rice flour thought, do you have another recipe for the Snowskin using non cook rice flour?
Hi Becky, The moonies will turn bad easily if cooked glutinous rice flour not used.
hi ann, would like to check did u add any durian puree into the skin so that the skin got some durian taste?
Hi Suzie, no I didn’t.