As the Mid-Autumn Festival (Mooncake Festival) is just around the corner, I’m sharing with you today an easy way to make Pistachio Snowskin Mooncakes. This new flavour mixed with pistachio cream paste and grounded pistachio nuts in white lotus paste –low sugar– is fragrant and nutty. The premix snowskin powder that I bought online is sugarless and soft, definitely a perfect combination especially for those who are getting more health conscious nowadays but love to enjoy eating mooncakes.
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Pistachio Snowskin Mooncakes
Ingredients
Pistachio lotus paste
- 250 g white lotus paste - low sugar
- 30 g pistachio cream
- 1 tbsp matcha powder or pandan powder - sifted
- 2 tbsp pistachio nuts, toast 5 minutes at 180C - grind to fine or coarsely
Snowskin dough skin
- 250 g premix snow powder
- 250 g hot water
- 1/2 tbsp pistachio cream
- 1/2 tbsp matcha powder or pandan powder - can use 1 tbsp for darker green
- Gao fen (cooked glutinous rice flour) - for dusting
Instructions
- Pistachio filling - In a bowl, combine white lotus paste, pistachio cream and matcha powder together to combine. Then add grounded pistachio nut and mix well, set aside.
- Snowskin dough - Pour hot water over snowkin powder and quickly mix with a rubber spatula. Then knead dough to smooth. Add pistachio cream and matcha powder, knead well dough and leave dough to cool.
- Divide pistachio lotus paste into 10-12 pcs (about 25-28g) and roll into balls. Measure snowskin dough to 21g and wrap in the pistachio ball. Roll again into ball shape and dust with some kao fen. Press firmly into a 50g plunger mould - unmould and store in an airtight container.
- Chill snowskin mooncakes before consuming.
Notes
- 开心果冰皮月饼 Pistachio Snowskin Mooncakes
- 低糖开心果莲蓉馅和零糖油预拌粉是绝配的组合。口感软糯特香~~
- 材料：
- 开心果莲蓉馅
- 250克 白莲蓉 （低糖）
- 30克 开心果酱
- 1汤匙 抹茶粉或香兰粉
- 2汤匙 开心果仁 （180C烤5分钟香），磨细或磨碎
- 冰皮制作
- 250克 冰皮预拌粉
- 250克 热水
- 1/2汤匙 开心果酱
- 1/2汤匙 抹茶粉，喜欢深色可用1汤匙
- 糕粉（熟糯米粉）适量
- 做法：
- 开心果莲蓉馅 – 白莲蓉，开心果酱及抹茶粉放入碗中，混合均匀。然后加入开心果粉，搓匀备用。
- 冰皮制作 – 热水倒在冰皮粉中，快速搅拌均匀，用手搓匀至光滑。然后加少开心果酱及抹茶粉，再次搓匀至光滑即可待冷却包馅。**如面团还带有一点粘性可撒上些糕粉，搓匀
- 将开心果馅揉成10-12小圆球 （约25-28克）。冰皮面团分成10-12小圆球，每粒约21克。包入开心果馅，搓圆。沾上些糕粉。即可入50克模压花。
- 收进封密盒子，冷藏数小时即可享用。
- 250克冰皮预拌粉可分成25-30小面团。
- 糕粉可自己做。放适量糯米粉在炒锅上，小火干炒2-3分钟即可待凉备用