Recipe: Mini Snowskin Mooncakes | OpenRice 新加坡開飯喇

Mid-Autumn Festival is approaching and we know you’re overwhelmed with plenty of mooncake choices from hotels and restaurants. Take a step back as we present to you a really simple recipe to make your own mini snowskin mooncakes! Instead of spending $70 on that set of 8 colourful snowskin mooncakes, try making it yourself for less than $20. This recipe features a basic lotus filling but feel free to infuse the filling with green tea, chocolate or even alcohol. If you’re feeling a bit more ambitious, try durian puree! (Disclaimer: We’re not sure how well it would hold up). All ingredients and mould can be purchased from Phoon Huat. Ingredients: Filling 500g ready-made lotus paste Melon seeds (optional) Dough 100g glutinous rice flour (gaofen/ 糕粉), sifted 80g icing sugar, sifted 30g shortening 150ml water with ½ tsp vanilla extract Food colouring Alternatively, you could use a Snowskin Premix from Phoon Huat which we mixed with shortening and water. Others Mini mooncake mould Small bowl of glutinous rice flour for dusting work surface, rolling pin, hands and dough Method:

Dough (Mooncake skin) 1. In a large bowl, add flour and icing sugar. Combine shortening into the flour mixture. 2. Add water and mix until a soft dough is formed.

3. Divide the dough into different portions (depending on the number of colours you intend to make). Add food colouring to each portion and remember to start with a drop or two to achieve your desired pastel shade (or not). Knead until colour is evenly distributed. 4. Divide dough into 15g pieces. Tip: If there are leftover dough, combine them to make multi-colour/ rainbow snowskin mooncakes! Filling 1. Divide lotus paste into 25g pieces. If desired, add melon seeds or other infusions into each serving of filling. Mould them into small balls.

Making of mooncakes 1. Dust work space and hands with glutinous rice flour every time you start with a portion of dough. Adding a little flour each time, knead until it’s no longer sticky. 2. Flatten the dough into a small disc and wrap it around a ball of lotus paste. 3. Lightly dust the dough with flour to prevent it from sticking to the mooncake mould. Place it into the mould and press firmly. 4. Invert the mould and give it a few firm taps to push the mooncake out. 5. Repeat until all the dough is used up.

Once done, you can serve the mooncakes immediately. They can be stored in the fridge up to a week. See also: Pretty cakes in Singapore Popular cafes in Singapore

Written by Fiona Phoon. Recipe adapted from noobcook.com