Snowskin Mooncakes
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Serves: 12 pieces
 
Ingredients
  • 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
Instructions
  1. Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a big bowl and set aside.
  2. In a pot, add water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
  3. 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.
  4. Add different colour dough for different type of filling.
  5. Measure dough to 21g and wrap in 25g lotus paste or any other filling you prefer.
  6. Roll it into a ball and dust with some kao fen (糕粉) and press firmly into mould ~ unmould and store in an airtight container.
  7. Chill snowskin mooncakes before consuming.
Notes
Please also check on how to make Multi Colour Snowskin Mooncake below.
怎样自制缤纷冰皮月饼 - 请往下看。
Recipe by Anncoo Journal at https://www.anncoojournal.com/snowskin-mooncakes-2012/