Durian Snowskin Mooncakes

Durian Snowskin Mooncakes

      Ingredients:
      Dough skin – makes about 15 pieces
      115g snowskin flour (KCT pinpe premix powder)
      25g kao fen (糕粉 – cooked glutinous rice flour)
      25g icing sugar (sifted)
      23g crisco/shortening
      150g water (boil 300g water with 2-3 pandan leaves, leave to cool and measure 150g)
      1-2 drops egg yellow colouring
      extra kao fen for dusting

      Filling:
      400g fresh durian pulps + 1tbsp sifted icing sugar
      15g gelatin + 2 tbsp water

      Method:

• Filling –  Soak gelatin and water in a small bowl for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
• Blend fresh durian and sifted icing sugar to smooth. Transfer to a bowl and pour in gelatin, mix well.
• Use scissors to cut cling wrapper to 15 pieces small square. Weigh blended durian to about 25g on the plastic wrap and wrap it up to a small ball.  Then put in the refrigerator to chill for at least 30 minutes to set.
• Dough skin - Combine kao fen and snowskin flour in a large bowl and set aside.
• In a pot, add water with icing sugar and crisco together. Bring to boil until crisco melted, stir with a hand whisk.
• Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough to smooth and add 1-2 drops egg yellow colouring and knead well again. Add more kao fen if the dough is still too sticky.
• Measure dough to about 25g，about 14-15 pieces and wrap in the durian filling. Roll it into ball shape and dust with some kao fen. Gently press it into mould – unmould and store in an airtight container to chill for several hours before serving.
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