Blue Pea Flower Snowskin Mooncakes
These soft and not too sweet blue pea flower snowkin mooncakes is quick and easy to make and it's best to consume these Blue Pea Snowskin Mooncakes within 3 days.
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
You can adjust the colour of the dough skin as desired by adding more blue pea flower water and less milk to get a deeper blue.
Best to consume the moonies as soon as possible.
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