Do you like snowskin, traditional (baked) or flaky skinned mooncakes? I have a soft spot for snowskin mooncakes and especially ice cream mooncakes (like Swensen’s sticky chewy chocolate mooncakes!) but I’ve never really found out what went into making them. How come it doesn’t require baking? Are we eating ‘raw’ flour?! What other ingredients go into making snowskin and the filling? To find out, I attended a class to learn how to make Mango Vodka Snowskin and Pandan Rose Wine Snowskin mooncakes. In this post, I’ll share the recipe with you. (*Do note that you can tweak the recipe to your own liking, e.g. replace certain ingredients with your favorites)
For the Pandan Snowskin Mooncake, ingredients required are:
150g of Cooked Glutinous Rice Flour a.k.a Gao Fen (糕粉）
180g of Icing Sugar
40g of Shortening
and 170g of Pandan Water (bring pandan leaves and about 500g of water to a boil for about 5 minutes) *No-alcohol version: 170g of pandan water. *Alcohol version: use less water and add the alcohol of your choice to make 170g in total.
As for the Filling, use 1kg of Pandan Lotus Paste, and add any seeds of your choice e.g. sunflower seeds or some almond flakes if you like those.
- Make a dough from the flour, icing sugar, shortening and pandan water. (Machine-assisted or by hand)
- Let the dough rest for 30 minutes in the fridge.
- Depending on the size of your mooncake mould, decide on the amount of dough for the snowskin and paste for the filling. This particular mould works with 30g of filling and 30g of dough for the skin.
- Flatten 30g of dough between two sheets of plastic, using a rolling pin.
- Wrap the ball of pandan lotus paste within the flattened dough ‘skin’.
- Press the dough into the mould and remove.
- Leave the mooncakes in the fridge.
For the Mango Vodka version, instead of 170g of pandan water, use 75g mango puree, 75g mango juice and 20g of mango wine.
*You can make mooncakes in other interesting flavors too. Try red wine, ribena, chocolate (add more water if you’re using chocolate), coffee wine, etc. It’s up to your imagination! 😀
Tips from the teacher:
- Buy flour that’s from Korea or Japan if you prefer a ‘finer’ texture for the snowskin. Otherwise, it might be more ‘QQ’ (springy).
- Wear gloves when making these mooncakes as they don’t require baking (which has high temperatures to kill germs).
- The mooncake filling must not get into contact with flour otherwise it’ll not ‘gel’ well with the snowskin, and there’ll be a gap between the two, adversely affecting taste.
- When you’re rolling the pandan filling into a ball, before wrapping it in the ‘skin’, roll it till the outer surface of the pandan filling ball becomes visibly oily.
- Adding wine into the recipe apparently helps make the mooncake tastier and keeps it staying fresh longer.
- You can get Rose Wine a.k.a. Mei Gui Lu (玫瑰露) at NTUC FairPrice stores.
- Snowskin mooncakes have to be refrigerated or else the ‘oil’ from the shortening will seep out of the mooncake.
- The majority of ingredients are from Kwong Cheong Thye Pte Ltd: 61-63 Lorong 27 Geylang Off Sims Avenue, Singapore 388187. Tel: 6748 0128.