Living in an Asian country, snowskin mooncakes are our absolute favourites when it is…
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Like I’ve mentioned here, I love mooncakes! Both eating and making them haha!
My husband shares the same “love” as me, so he’s always happy to eat mooncakes that I make – especially it saves him money :p
A few days back, I made some blueberry snowskin mooncakes and gula melaka chendol snowskin mooncakes. I love fruity snowskin mooncakes!
Sorry that I would not be able to share the snowskin recipe here, but I would be sharing how to make the swirl pattern. I like a mix of colors for snowskin mooncakes, and I must admit my mooncakes were not really nice when I just started learning how to make them.
Which is why after 2 years of not making mooncakes, I had to really start making them again – so scared skills rusty, la! :p
cannot resist not trying! Lol!
I like the chendol mooncakes look better – probably because the contrast of the colors are more obvious. The yellow portion was made by using gula melaka syrup.
For the blueberry ones, I just used food coloring. If I am making them again, I will probably substitute the purple portion with some Ribena syrup.
You can shave the gula melaka into smaller pieces for quicker melting.
Crisco because it said 0% transfat. Oh well :p
You can use any snowskin recipe that you like. Add in purple food coloring into 1/4 of the dough portion. For the gula melaka snowskin, I simply make a separate portion since I didn’t want to add in more kou fen to the dough, as I am not sure if it would compromise the soft skin.
If you do not like the taste of kou fen, you can boil some pandan leaves in water, leave to cool & chill before using.
Making of the Swirl Pattern:
1. Firstly, roll out long logs of dough, depending on the color combination that you want. I usually alternate the colors so it’s more distinct.
2. Pinch out a portion of the dough from the “log” above. I am using 15g skin for 50g mold.
3. Using a rolling pin, roll out the ball of dough above into a flat roundish dough.
4. Place the paste on the dough to wrap up using the space between your index finger and thumb. Slowly move the dough in place to seal. Don’t worry if you accidentally tear the skin. Snowskin dough is usually very malleable, so you can “shift” and move the dough in place.
It’s really easy right! 🙂