Happy Mid-Autumn Festival!
Mooncake has been on my to-bake list for the past few years. So this is my first attempt with snowskin mooncake. I wanted to do a healthier less sugar version. I used a bean filling by starting off with mung bean and then used red bean using a similar recipe.
There are two methods of making snowskin dough:
The easiest is to use koh fun (Cantonese for 糕粉 gao1 fen3), cooked glutinous rice flour from the baking shop. You just need to mix water and koh fun and its ready. No cooking required.
The second method is making mochi dough by steaming a mixture of starches, rice flour and glutinous rice flour dough and then kneading it.
Obviously I chose the former since its more convenient.
Snowskin Mooncake with Pandan Mung Bean Filling (Less Sugar)
(a) Pandan Mung Bean Paste
(Makes about 640g
paste)
Adapted from mykitchen101
Ingredients
250g split mung beans
Water
100g sugar
40g oil
25g glutinous rice flour
10 pandan leaves
Method
1. Soak split mung beans overnight
2. Steam mung beans for 40 minutes and leave it to cool.
3. Blend 10 pandan leaves with water and sieve. Put aside pandan juice
4. Blend pandan juice, water and split mung bean then sieve it.
5. Add sugar, glutinous rice flour and cook paste until thick
(b) Snowskin Dough
Ingredients
250g cooked glutinous rice flour (koh fun)
170ml drinking water
Few tbs of oil
Optional: Icing sugar
Method
1. Mix all ingredients above into a dough.
Mooncake
Pandan mung bean paste 90g
Snowskin dough 60g
Roll the mung bean paste into a ball and put aside.
Flatten snowskin dough using a rolling pin. Dust the surface with koh fun to prevent sticking. Wrap the flattened dough around the mung bean paste ball. Put it into the mold to shape it. Chill it to serve.