These osmanthus snowskin mooncakes was one of my old posts in 2014! Decided to take new photos and update the recipe.
I always look forward to Mid-Autumn Festival because I really love seeing the pretty mooncakes on sale and tasting them.
Making mooncakes is also quite a fun thing to do, especially the snowskin ones – and we don’t even need to bake! So, it’s great to try this out if you are a beginner baker! 🙂
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
What are Mooncakes?
Mooncakes are sweet pastries usually eaten during the Mid-Autumn Festival. There are 2 types of mooncakes – the baked ones and the snowskin ones. Snowskin mooncakes are usually favored by young people because there is a bigger variety of flavors to choose from. These days, we also tend to see the more fruity snowskin ones, which is more refreshing to eat, compared to the traditional baked ones.
>> MORE MOONCAKE RECIPES:
I kind of like the look of this marble snowskin. I used natural pumpkin powder for coloring here. For the recipe, if you prefer a stronger osmanthus taste, you can steep some dried osmanthus flower in hot water and let cool completely, and chill it in the fridge for about 30 mins. Otherwise, like me, using just cold water is fine too.
How Long Can I Keep These Mooncakes?
Usually for for baked mooncakes, they can be kept for about 1 week or so. For homemade snowskin mooncakes, they usually keep well in fridge for about 1-2 days before the pastry skin starts to harden. Do keep them in mooncake plastic packaging, or in shallow air-tight container.
With the KCT premix snowskin flour, I found that the snowskin mooncakes can be kept up to 3-5 days. On the 5th day, it may not taste as soft as before, but it is still much better compared to homemade ones using normal kao fen.
Osmanthus Snowskin Mooncakes
- 200 g premix snowskin flour (KCT)
- 25 g shortening
- 150 g cold water
- 1/2 tsp pumpkin powder, optional
- 224 g osmanthus lotus paste
- Extra kao fen (fried glutinous rice flour), for dusting
- Prepare lotus paste filling by weighing out 28g each. Roll them into balls. Place into air-tight container, in the fridge. (I usually line the bottom of container with clingwrap so the lotus paste doesn't stick to the container)
- Place the premix flour into a medium bowl. Using your fingers, rub in the shortening to the flour as well distributed as possible.
- Add in the cold water and mix into a pliable dough with a spatula.
- Separate out about 70g of the dough, and add in the pumpkin powder. You can also use yellow food gel coloring. Knead till the color is uniform, and dough is smooth. Also knead the other white dough till smooth.
- Cling wrap both dough and set aside for about 15 mins.
- Once dough is ready, separate out into yellow dough x 2 and white dough x 2. Roll the dough into a longish log shape. Place the dough on countertop, alternating each color.
- Using a benchscrapper, cut dough and weigh about 22g each. Set aside each of the cut out dough.
- Dust your countertop with kao fen. Place the snowskin dough on the countertop, put a pc of baking or wax paper on top of the dough. Using your benchscrapper, press down onto the dough to flatten it.
- Dust your hands with kao fen, take the snowskin dough and wrap with the filling. Roll to smooth out creases.
- Dust the mooncake mold with kao fen generously. Ensure you also dust the sides of the mold properly. Tap the mold to knock out excess kao fen. Place the mooncake into the mold, press against the countertop firmly.
- Release the snowskin mooncake and store in airtight container, in the fridge.