I am seriously mooncaked. 2 days in a row and more coming up.

Slotting this post in while waiting for episode 13 of Heroes to load. Yeah well, I’m only watching it like NOW when season 2 is releasing soon. I say, better late than never.

Ingredients for snowskin

150g commercial koh flour
130g icing sugar
50g shorterning
50ml milk
180ml iced water

Ingredients for custard filling

1 egg yolk
100g caster sugar
20g superfine flour
20g cornflour
15g custard powder
50ml coconut milk
75ml milk
drops of yellow colouring
25g melted butter

300g Green Tea lotus paste

Method to make filling

• Mix all ingredients for custard together in a bowl except for butter.
• When its combined well, stir in butter. Steam for 15 minutes or till cooked.
• Mix the custard and pass through a sieve. Cool filling and scale at 15g each like the first pic below
• Scale green tea lotus paste filling at 15g each. Shape into rough round.
• Flatten green tea lotus paste, wrap in the custard balls and seal. Shape them again into rounds and set aside, like the 2nd pic below.

Method

• To make snowskin, sift dry ingredients (flour and icing sugar) into a bowl. Add in the rest of ingredients and combine well. Scale at 25g per portion, shape into rounds.
• Flatten the snowskin, wrap in the green tea custard balls and seal properly. Repeat process with remaining ingredients.
• Place into a mould dusted with koh flour, press firmly. Dislodge imprinted mooncake from mould.
• Chill in fridge for at least 20 minutes before serving. Advisable, for 1 hour.

Note: This recipe caters for moulds that can hold 55 g. If you have a bigger mould, adjust the ratio of 40% skin weight, 20% custard filling and 40% lotus paste filling. This recipe makes about 19 mini mooncakes.

I really love the colour combination of this mooncake. I love how the emerald-jade green of the filling matches with the bold yellow custard filling (which by the way, looks like the yolk), all encrusted in a modest shade of white. Tastes amazing too !! Fairly sweet, slight egg-y with a touch of green tea.

Ok, I swear the next post wouldn’t be about mooncakes

PS: The koh flour I’m talking about is fried/cooked glutinous rice flour. Hopefully it can be found in large asian stores in non-Asian countries. I found them in Tai Kee Supermarket when I was in Sydney. (well, that is if any readers from Sydney wants to know) Cheers

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