Coffee Snowskin Mooncakes

Coffee Snowskin Mooncakes

Ingredients:

      25g Kao fen (糕粉）
      115g Snowskin flour (KCT pinpe premix powder)
      25g Icing sugar (sifted)
      23g Crisco
      150g Water
      2 tsp Coffee powder
      1/2 tbsp Kahlua liqueur
      1tbsp Coffee paste or Chocolate paste
      extra kao fen for dusting
      375g Coffee lotus paste, divide into 15 portions, 25g each

      Method:

• Combine kao fen and snowskin flour in a medium bowl and set aside.
• Boil water with icing sugar and crisco together. Stir with a hand whisk until crisco melted, off heat. Add 2 tsp instant coffee powder, stir well and lastly add 1/2 tablespoon kahlua liqueur into it.
• Pour hot liquid mixture to the flour and use a rubber spatula to stir mixture to a soft dough, add 1 tbsp coffee paste, mix well and leave dough to cool. Then knead dough to smooth, add little more kao fen if dough is sticky.
• Divide dough into 15 portions, 20g each. Wrap the snowskin dough around the coffee lotus paste and shape it into a ball..
• Dust with some kao fen and press firmly into mould – unmould it and store in an airtight container.
• Chill snowskin mooncakes before consuming.