Prepare the snowskin ingredients as below:
150g kao fen (cooked glutinous rice flour)
150g icing sugar
140g bluepea flower juice (soak a handful of bluepea flowers in hot water and strain)
600g Mung Beans (Soak overnight) I soak only for 4 hours
1 1/2 tsp Salt
8 pcs Shallots (finely minced) or buy pre-fried shallots, about 2 tablespoons, crushed
100g Vegetable oil
Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins)
Place the beans in a blender and blend till fine.
In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown (if using pre-fried shallot, can skip this part), add mashed bean, salt and sugar and combine well with the Shallot oil. Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled.
Roll paste into 45-50g each
Too lazy to make? Just use store bought filling:D
Snow skin weight: 25g
1. Divide the filling and roll them into balls and set aside.
2. In a large mixing bowl, add all ingredients for dough and mix well into a pliable dough. Divide the dough into 25g each.
3. Roll a piece of dough into a ball and flatten it, then wrap a ball of filling inside. Flour it with kao fen and press it into the mooncake mould before de-moulding onto a tray. Repeat until all the ingredients are used up.
Store in airtight container in the fridge. Serve cold.
How I did the variations ~ only for half the above recipe:
- 1/2 tsp mint paste with a few drops of green coloring mix into the water and keep in fridge to cool; Or use the natural colour of Pandan juice
- 1 tsp of strawberry paste and a few drops of red coloring mix into the water and keep in fridge to cool;
- 1 tsp of lemon paste and a few drops of yellow coloring mix into the water and keep in fridge to cool.