Great to share these healthy and delicious low sugar mooncakes with your loved ones for the Mooncake Festival
Author Ann Low
Prep Time 1 hourhr
Cook Time 28 minutesmins
Course Chinese dessert
Cuisine Asian, Chinese
Difficulty Easy
Servings 10small mooncakes
Ingredients
Dough skin - 10 pieces
65gkao fun - (cooked glutinous rice flour)
18gwheat starch
18gcake flour or Hong Kong flour - sifted
60gicing sugar - sifted
25gvegetable oil - I used corn oil or crico shortening
75gwater
1/2tbspmatcha powder
Pumpkin filling - 15 pieces
350gpumpkin - without skin
20gcaster sugar
15gwheat starch
Instructions
Filling - Cut pumpkin to pieces and steam for about 20 minutes to soft and mash hot pumpkin with a fork.
Place mashed pumpkin and sugar in a non stick frying pan (without adding oil), fry at medium low heat until sugar melted (about a minute). Then sprinkle wheat starch over it and fry mixture until almost dries up (about 3 minutes). Then place hot pumpkin mixture into blender and blend it smooth.
Leave pumpkin filling to cool and chill in the refrigerator for an hour or till next day. As the pumpkin filling is quite soft, put on a pair of plastic hand gloves and roll it into small balls,25g each. Then place the pumpkin balls back to the fridge.
Fry (85g) glutinuous rice flour in dry pan for two minutes under low heat and leave to cool (weigh 65g after cooling).
Mix cake flour and wheat starch together, steam for 3 mins., remove from steamer, let cool. Sift the steamed flour and mix with 65g gao fen (step 4).
In a small pot, boil water, icing sugar and corn oil and pour this hot liquid into the flour mixture, mix with spatula. Knead dough to smooth and sift in matcha powder and knead well again, wrap with clingwrap and let sit for 30 mins.
Divide dough into 10 round balls, 23g each. Use a rolling pin to flatten the dough between to two plastic sheets and wrap in the pumpkin filling. Gently press it into mould and stamp out.
Keep the snowskin mooncakes in a container with a piece of kitchen paper on top. Keep chilled before serving. The moonies can stay soft up to 5 days.