Sunday, September 15, 2013

Pandan Snowskin Mooncake With Coconut Mung Bean Filling





Pandan Snowskin Mooncake With Coconut Mung Bean Filling

Yeild for 16 mini mooncakes

Ingredients:
55g glutinous rice flour
45g rice flour
25g wheat flour/ wheat starch
60g caster sugar
190 ml milk
30 ml condensed milk
25 ml vegetable oil ( I ‘ve used sunflower oil )
40 ml pandan juice
2 to 3 drops of pandan paste (optional)
2 Tbsp cooked glutinous rice flour (for coating)
320 g mung bean filling ( for recipe HERE)

Directions:

  1. Combine glutinous rice flour, rice flour, wheat flour and sugar well in a large mixing bowl
  2. Mix milk, condensed milk, pandan juice and oil together. Pour into the flour mixture and stir till combined. Drain through a fine sieve into a large and shallow pan.
  3. Steam the batter in a wok or steamer over medium-high heat, for about 15 to 20 minutes. Taste the dough if it doesn’t have any raw flour taste, it’s cooked through. Remove from wok/ steamer  and let to cool . Scrape the dough out onto a plastic board or a kitchen top lined with plastic film. Lightly knead  till smooth. Cut dough into 16 portions, 30 grams of each.
  4. Divide mung bean filling into 16 portions, 20 grams of each. Roll each into a round shape.


5. Wrap each filling ball with a dough portion. Roll with your palms & lightly coated with cooked glutinous rice flour. Shake off any excess flour. Place into a mooncake mould & press to print the pattern. Repeat this steps till finish all the dough and fillings. Store the mooncakes into an air-tight container&  put  baking paper on top to prevent any condensed water dropped on the mooncake surface. Refrigerate overnight.
 
 * For step by step tutorial HERE





  Linking this post to Little Thumbs Up event hosted this month by Joceline from Butter, Flour & Me .  This event is hosted by  Bake For Happy Kids & My Favorite D I Y. This month's theme is PANDAN




 Thanks to my friend Malay Mui for sharing this recipe with me .  Tasty mooncake that evokes my childhood with pandan & coconut flavour .  Another delicious Mid Autum Festival treat . 





17 comments:

  1. ahh other lovely mooncakes look really delicious!!!

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  2. I have never made moon cakes, love those little moulds.

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  3. Hi Kit, The mooncakes are so beautiful. Happy Mid-Autumn Festival to you and family!

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  4. Hi Kit, lovely mooncake. Love the filling....the texture is so smooth. Well done!

    Have a wonderful Sunday. With hugs and love to you.

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  5. Hi Kit,

    Seeing your pretty and extra-fragrant mooncakes, I'm feeling guilty that I have not been making any mooncake for this festive season :p

    Your family must be feeling happy feasting these mooncakes now :D

    Zoe

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  6. Ooh... so cute and refreshing these mini snowy mooncakes. Very well presented, Kit!

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  7. These are so gorgeous! beautifully done!

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  8. what a dreamy mooncake.... so in love

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  9. Kit, your mooncakes are made in my favorite flavour! And they are so pretty too :)

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  10. Wow Kit! How many different types of mooncakes are you making this year?!

    Need help to finish them? :D

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  11. I am so impressed you cook your own snowskin, I just use store bought cooked flour to mix :P Yours looks so smooth and even tone!

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  12. Lovely mooncakes! I have not made any in ages and ages! Just plain lazy!
    And I like your serving plate!

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  13. You are an amazing cook, Kit. Your snowskin mooncakes are so perfectly cantik. They look so smooth. Perfect for yam cha!

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  14. i like the light colour of the mooncake skin! infact i'm chewing on a mooncake now..mixed nuts mooncake :)

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  15. I quiet like the mung bean filling in snowy mooncakes though not fond of eating mung beans in sweet soup :D Your mooncakes look wonderful !

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