Moonies this year were a little different. No usual white lotus paste with melon seeds. Instead we have the awesome HK milk tea snowskin mooncakes, and Passion fruit snowskin mooncakes.
I was a little apprehensive getting the pastes from Kwong Cheong Thye, as I’ve not heard about them before, but it all turned out well. Everybody loved these refreshing new taste. Plus, it’s low sugar. Extra yums. 🙂
These snowskin mooncakes generally stays soft for 3 days. However, as there are no preservatives, they tend to start turning hard 4th day onwards. So if you want to make these as gifts, please make them just a day before, so that they can eat them over the next few days. 🙂
Kwong Cheong Thye Address: 1 Lor 27 Geylang, Singapore 388186
Snowskin mooncakes recipe adapted from “Our Sweet Kitchen – cakes with an Asian flair” by Chi Anh Dao and Hoang Anh Nguyen
200g kou fen
200g icing sugar
200g ice Cold water
1. Mix kou fen and icing sugar together
2. Add shortening and rub into the mixture till thoroughly combined.
3. Add ice cold water and stir with fingers till dough is formed
4. Add coloring
5. Rest the dough in the fridge for at least 30mins
6. Depending on your mould, take sufficient amount of the dough, place it between 2 transparent sandwich bags and roll it out to about 5mm thick. Using the transparent bag from which the dough got stuck on to, slowly wrap it round the paste and Peel it away as you wrap it around.
7. Dust it with kou fen and press it into the mould.
8. Knock all 4 sides of the mould and remove the moon cake.
Happy baking guys. 🙂