Snowskin Mooncake Recipe - step by step guide with photos!

Do you remember that I will be sharing on 4 recipes in my next few posts to come from the post dated 24th August? 

1st recipe: KCT's Taiwan Pinpe Premix

2nd recipe: Phoon Huat's Snowskin Premix 
3rd recipe: KCT's Fried Glutinous Flour
4th recipe: Phoon Huat's Fried Glutinous Flour

This post will be on the 1st recipe which is using KCT's Taiwan Pinpe Premix. I read through many recipes and also looked closely at their mooncakes on many websites for days as I saw some were either too oily or has too much lumps of shortening on the mooncake.

I am so glad to say that this improvised snowskin mooncake recipe of mine turned out very well! 

Pretty, isn't it?

*I made 4X of this Recipe and I would say that it would be very very tiring to make it alone. Best to ask a buddy along!

Recipe (makes 20-24 mini mooncakes):

Banana Flavouring
300g Water
Colourings
230g KCT's Taiwan Pinpe Premix

50g icing sugar (sifted)

45g Shortening

50g Kao Fen (Fried Glutinous Rice)


Instructions:
(1) Mix the Taiwan Pinpe Premix with the Phoon Huat's Fried Glutinous Rice and stir to mix them evenly
(2) Add icing sugar, shortening and water in a pot and bring them to a boil, meanwhile stirring to make sure the shortening had melted thoroughly

(3) Pour the hot mixture to the mixture of Taiwan Pinpe Premix and Phoon Huat's Fried Glutinous Rice.
Use a Spatula to mix until the dough becomes soft (it will be oily at this time, no worries!)
Then leave it to cool. 

Knead dough again using bare hands until smooth. You may add 2 drops of banana flavoring at this time. You may also like to add more Fried Glutinous Flour if it still seemed sticky at this stage. 

Separate out into 5 different bowls

(4) Add 3 drops of colourings to each bowl and knead until the colours are evenly spread out. (Add them just before you want to knead)
Look at the Pastel colours! Even looking at the colours made me a happy girl! 

*Note: you may like to add less if you are just making 1X of the Recipe.

(5) I used 3 different types of fillings this time round and i used one specific mould pattern for each flavour so that I can tell my friends and relatives easily when giving out these mooncakes!
Pink - Red wine Cranberry
Green - Honeydew
Yellow/ Rainbow - Lotus Seeds

(6) Measure 26g of fillings with 20g of dough.
Roll the dough into a ball, flatten it and use a roller to flatten it more.
Place the fillings in the middle, turn it over and pinch the dough to cover the fillings thoroughly.
Make sure to dust it with some Kao Fen before moulding and place them in an air-tight container for storage.
(7) Best served when chilled and afterwhich, left in room temperature for 8 minutes before consuming!


How to make rainbow colored mooncakes?
(1) Roll the 5 coloured dough into strips, put them together and measure 21g as usual


Have fun making!
Will upload another post on 2nd recipe soon!

You may like to refer to:
(1) Kwong Cheong Thye (KCT) - THE place to go for mooncakemaking!