Sakura Snowskin Mooncake

Ingredients (dough skin makes about 15 pcs)

     25g    Kao fen (糕粉-cooked glutinous rice flour)
     115g  Snowskin flour ( KCT Pinpe Premix Powder )
     25g    Icing sugar (sifted)
     23g    Crisco
     150g Water (boil 220g water with 2 pandan leaves, leave to cool) and measure 
               150g water.
                some extra kao fen for dusting
    150g Cherry Blossom An Paste    ( roll 30g an paste into ball, makes 5) 

• Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.
• In a pot, add 2 pandan leaves water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
• Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you’ll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
• Measure dough to 25g and wrap in 30g cherry blossom an paste.
• Roll it into a ball and place the pickled sakura on top. Dip the ball on to the kao fen, not too much and gently roll the ball again to get even dusted kao fen.
• Then press firmly into mould ~ unmould and store the mooncake in an airtight container.
• Chill snowskin mooncakes before consuming.

Below are pictures of Osmanthus Oolong Snowskin Mooncake 桂花乌龙冰皮月饼 that I made with the osmanthus oolong tea lotus paste (from KCT). I love the aroma of the osmanthus that pairs well with Oolong tea flavour which gives it a lingering floral sense of satisfaction.
I replaced the pandan leaves with 1/2 tablespoons of dried osmanthus flowers, boiled and soak it for few minutes and strain. Others ingredients are exactly the same as the above. 

Osmanthus Oolong Snowskin Mooncake

 桂花乌龙冰皮月饼

For making snowskin mooncakes, as usual I prefer to boil the water with pandan leaves first before mixing in the ingredients. This is because I find that the smell of the kao fen (cooked glutinous flour) is too strong to my liking.   You can boil more pandan water, strain and keep in the fridge for 3 – 5 days for future use.