A healthier version of snowskin mooncakes, using coconut oil instead of shortening. Soft, mochi-like snowskin dough wrapped with any sweet filling of your choice. Best way to enjoy mid-autumn festival together with the kids!
- 52 g fried glutinous rice flour (kou fen 糕粉), plus extra for dusting
- 60 g icing sugar
- 70 g lukewarm water
- 14 g coconut oil
- Coloring: charcoal powder, natural pink / red powder coloring, natural pumpkin powder (or food coloring)
- 240g Lotus / Red Bean / Mung Bean Paste, as preferred
- Place kou fen and icing sugar into a mixing bowl. Mix well. Make a well in the centre of the bowl.
- Pour in water and oil into the bowl of dry ingredients. Stir to mix them well in one direction. You will need to do this rather quickly for smooth skin.
- After the ingredients have combined, you can continue to use your spatula to knead for 20-30 seconds more to form into a ball. Cling wrap and set aside.
Wrapping of Mooncakes
- Portion paste filling into 12 x 20g each. Roll into balls.
- Cut out a portion of the snowskin dough with a dough scrapper, until the main dough weighs 180g.
- Divide the main dough into 3 portions. Use either natural coloring or food coloring on 2 portions to: pink and yellow. Further divide each portion into 2. Cling wrap and set aside.
- For the smaller portion of remaining dough, divide into 4 portions. Add color to make 3 colored dough: pink, red, black. So you will now have 4 different dough: white, pink (you will need more pink), red, black.
- Taking 1 ball of dough from the main dough from Step (6), slightly flatten it and wrap the filling in the centre of the dough. Seal the edges and roll gently to a rough round shape. Dust lightly with kou fen and roll well again. Set aside in container.
- Repeat for all of the main snowskin dough.
- Once the main dough are all completed with wrapping, you can add on details:
- Yellow: Add 2 triangular shape in red onto top part of mooncake. Add black dough for facial details.
- Pink: Add 2 triangular shape in pink onto top part of mooncake, and a small round dough in the middle of the triangular shapes. Roll some very tiny white dough into small balls and stick on the sides of the pink mooncake. Add black dough for facial details.
- White: Taking a ball of white dough, roll it into a ball. Flatten it very slightly. Taking a smaller dough in pink, roll into a ball and stack on top of the white dough. Flatten it while retaining the round shape. Using bench scrapper, cut the dough into half. Place onto the top part of the mooncake as ears. Roll 4 mini white dough into small balls for hands and feet. Place onto the front part of the mooncake. Roll 2 mini pink dough into small oval shape for blushing cheeks. Add black dough for facial details.
- You can dust some kou fen lightly onto the completed mooncakes, with a soft pastry brush, to prevent sticking.
- Store mooncakes in airtight container in the refrigerator. Chill for a couple of hours before serving. It should keep well in air tight container for about 2 – 3 days.
For mixing of colors and wrapping of mooncakes, I will recommend you to wear food grade gloves to handle the dough, as it can get sticky on bare hands.
- Method: No-Bake
- Cuisine: Chinese
Keywords: Snowskin Mooncakes