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.
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
250g premix snow powder can makes about 25-30 pieces of dough skin
fry some glutinous rice flour on dry frying pan at low fire for a 2-3 minutes and leave to cool as Gao Fen.
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