- Ingredients (dough skin makes about 15 pcs)
- 25g Kao fen (糕粉-cooked glutinous rice flour)
- 115g Snowskin flour ( KCT Pinpe Premix Powder )
- 25g Icing sugar (sifted)
- 23g Crisco
- 150g Water (boil 220g water with 2 pandan leaves, leave to cool) and measure 150g water.
- some extra kao fen for dusting
- 150g Cherry Blossom An Paste ( roll 30g an paste into ball, makes 5)
- 5 Pickled Sakura Cherry Blossoms
- Rinse off the salt on the Pickled Sakura Cherry Blossoms and soak them for 2 hours and gently pat dry with paper towel.
- Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.
- In a pot, add 2 pandan leaves water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
- 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.
- Measure dough to 25g and wrap in 30g cherry blossom an paste.
- Roll it into a ball and place the pickled sakura on top. Dip the ball on to the kao fen, not too much and gently roll the ball again to get even dusted kao fen.
- Then press firmly into mould ~ unmould and store the mooncake in an airtight container.
- Chill snowskin mooncakes before consuming.
Below are pictures of Osmanthus Oolong Snowskin Mooncake 桂花乌龙冰皮月饼 that I made with the osmanthus oolong tea lotus paste (from KCT). I love the aroma of the osmanthus that pairs well with Oolong tea flavour which gives it a lingering floral sense of satisfaction.
I replaced the pandan leaves with 1/2 tablespoons of dried osmanthus flowers, boiled and soak it for few minutes and strain. Others ingredients are exactly the same as the above.