Mid-Autumn Treats

It's the time of the year again to indulge in a tempting array of delicious mooncakes that are bursting to the brim with dense, cloyingly sweet fillings.


Weeks ago, my elder son kept asking me whether I would be making any mooncakes this year. With his constant nudging, I started gathering the necessary ingredients once I returned to my usual "baking -mode'.

This is the second year that I am making these 'ping peh' or snowskin mooncakes...made with cooked glutinous rice flour which does not require any baking. Having struggled with makeshift moulds last year, I made it a point to order a proper mooncake mould from Elyn. The mould is very easy to use and the mooncake doesn't really stick to it, I only had to dust it once before using or whenever I need to change the template. Most importantly, the mould is able to create very clear and deep imprints of the pretty designs of the templates.

From the experience last year, I managed to come up with my own snowskin dough recipe. I adjusted the amount of sugar to make it less sweet, and the proportion of liquid is just right as the dough is soft and yet not too wet or sticky. It is very easy to work with as I didn't have to dust it with any extra flour, it doesn't even stick to my wooden rolling pin.


I am getting better at wrapping the filling with the dough. Last year, I made the mistake of rolling out the dough too thin...since the amount of fillings is so huge compared to the dough, I thought I had to roll the dough big enough to cover the fillings. This year, I finally got the hang of the correct way of wrapping, a skill I learned through wrapping pineapple tarts ;) I am not able to describe the process in words, but I managed to find a relevant video clip here.

I made an assortments of mooncakes...strawberry, mango, pandan and matcha. I experimented again with strawberry flavoured milk and mango juices to make the snowskin. Sad to say, the flavours are not as prominent, so I had to rely on some artificial mango flavours to bring out the flavour. I filled the mooncakes with ready-made white lotus paste, pandan paste and red-bean ones. To give the fillings some texture, I added in some melon seeds. My kids love the mooncakes, especially my elder child, who could wolf down two at a go. I guess at their age, they can truly enjoy these sweet treats without having to worry about the calories.



Mini Snowskin Mooncakes

Ingredients:
(makes 12 mini mooncakes)

75g cooked glutinous rice flour
50g icing sugar
25g shortening,
90ml cold water

300g white lotus paste
60g melon seeds


Method:

1. Mix white lotus paste with melon seeds. Divide the paste into 30g portions and shape into balls. Set aside. (Note: I used a ratio of 40% dough to 60% filling)
2. Sieve together cooked glutinous rice flour and icing sugar into a mixing bowl.
3. Rub the shortening into the flour mixture with fingertips until a crumbly mixture forms.
4. Add cold water to the mixture and knead for a couple of minutes to form a soft dough. Do not over work the dough.
5. Leave dough in the fridge for about 15 mins. (I skip this step and the dough works just as fine.)
6. Divide dough into 20g pieces. Shape each dough into a ball. For each dough, flatten to form a small disc and roll it out into 3mm-thick circle or about 5cm in diameter.
7. Wrap the dough skin around the filling and shape it into a ball. Seal the seams.
8. Dust mooncake moulds (diameter 4cm, for 50g mooncake) with cooked glutinous rice flour. Place the wrapped dough into the mould and press the mooncake out. Make sure the surface of the dough in contact with the patterned-face of the mould is smooth.
9. Store mooncakes in fridge.
   
   Variations:
   * Strawberry flavour - replace cold water with same amount of strawberry flavoured milk, add 1~2 drops of red food colouring (as desired).
   ** Mango flavour - replace cold water with same amount of mango juice, add 1 teaspoon of mango flavour (as desired).
   *** Matcha flavour - replace cold water with: mix 1 teaspoon of matcha powder with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using.
   ****Pandan flavour - add 1 teaspoon of pandan flavoured paste to the cold water.