Chilled Mooncake

Recipe: Chilled Mooncake / SnowSkin Mooncake冰皮月饼

For my 85g mooncake size, I used 40g snowskin + 20g sweet potato yolk + 25g filling for each mooncake. Please self estimate the snowskin and filling usage base on the size of your mooncake mold.

Most chilled mooncake recipes call for Koh Fun（糕粉）, which is cooked glutinous rice flour. For my recipe, I'm using the common glutinous rice flour and have it cook as shown in step 1.

From left to right: 1) Chocolate Expresso Snowskin + Cream Cheese Lotus Seed Paste    2) Pandan SnowSkin + Lotus Seed Paste    3) Strawberry Snowskin + Cream Cheese Lotus Seed Paste    4) Coconut Snowskin + Black Bean Paste.
The yolks were made from steamed sweet potatoes.

Ingredients

Extra cooked glutinous rice flour for dusting Tools Needed mooncake mold / jelly mold kitchen scale Coconut Milk Snowskin - about 135g ¼ cup water 1 TBSP. instant coconut powder 1 TBSP. milk powder 2 TBSP sugar 20g butter 60g cooked glutinous rice flour (sifted) 45g rice flour (sifted) 30g tapioca starch / corn starch (sifted) Pandan Snowskin - about 135g ¼ cup pandan juice (Extracted from 7 pcs pandan / screwpine leaves and enough water. Blended & strained.) 1 TBSP. instant coconut powder 2 TBSP sugar 20g butter 60g cooked glutinous rice flour (sifted) 45g rice flour (sifted) 30g tapioca starch / corn starch (sifted)

Strawberry Snowskin - about 135g 2½ TBSP water 2 TBSP strawberry sauce 1 TBSP sugar or to taste (the sauce itself might be sweet) 20g butter 60g cooked glutinous rice flour (sifted) 45g rice flour (sifted) 30g tapioca starch / corn starch (sifted) Chocolate Expresso Snowskin - about 135g 2 tsp. + ¼ cup expresso 1½ TBSP unsweetened cocoa powder 2½ TBSP sugar or to taste 20g butter 60g cooked glutinous rice flour (sifted) 45g rice flour (sifted) 30g tapioca starch / corn starch (sifted) Fillings black bean paste lotus seed paste cream cheese lotus seed paste sweet potato paste

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Sum up the amount of glutionous rice flour that you will need for your snowskin and extra for dusting. Prepare more to standby. Stir-fry glutinous rice flour in a grease-free saucepan over medium heat until slightly turn yellow. Keep stirring occasionally. Turn off the heat and set aside the flour.	2. Sift the cooked glutinous rice flour.	3. Heat up all the ingredients for coconut milk snowskin (EXCEPT for the 3 types of flour) until sugar dissolve and butter melted.
4. Combine the 3 types of flour for the coconut milk snowskin in a mixing bowl. Stir in the hot coconut milk mixture.	5. Stir until incorporate. Cover the coconut milk snowskin with cling wrap and set aside.	6. Heat up all the ingredients for pandan snowskin (EXCEPT for the 3 types of flour) until sugar dissolve and butter melted.
7. Combine the 3 types of flour for pandan snowskin in a mixing bowl. Stir in the hot pandan mixture.	8. Stir until incorporate. Cover the pandan snowskin with cling wrap and set aside.	9. Heat up all the ingredients for strawberry snowskin (EXCEPT for the 3 types of flour) until sugar dissolve and butter melted.
10. Combine the 3 types of flour for strawberry snowskin in a mixing bowl. Stir in the hot strawberry mixture.	11. Stir until incorporate. Cover the strawberry snowskin with cling wrap and set aside.	12. Heat up all the ingredients for chocolate expresso snowskin (EXCEPT for the 3 types of flour) until sugar dissolve and butter melted.
13. Combine the 3 types of flour for chocolate expresso snowskin in a mixing bowl. Stir in the hot chocolate expresso mixture.	14. Stir until incorporate. Cover the chocolate expresso snowskin with cling wrap and set aside.	15. Form sweet potato paste into equal weight balls. Sweet potato balls will be used as yolks.
16. Form black bean filling into equal weight balls. Then, flatten each ball. Place a sweet potato ball in the center of a flatten black bean ball and gently wrap the yolk up into a ball. Repeat the process with the remaining bean filling.	17. Repeat step 16 for lotus paste and cream cheese lotus paste fillings. Set aside the fillings when done.	18. Form different flavors of snowskin into equal weight balls. Then, lightly dust each ball with extra cooked glutinous rice flour to avoid sticking.
19. Flatten a snowskin ball.	20. Put a filling ball in the center of a flatten snowskin and wrap it up. By holding the half wrappad mooncake ball on one hand, gently press the top of filling with your thumb. Then, gently turn and press the snowskin edges with your thumb and index finger on the other hand to enclose the filling and seal it up.	21. You should have your mooncake ball sealed up and ready now.
22. Lightly dust the mooncake ball with some extra cooked glutinous rice flour again to prevent sticking while molding.	23. Put the mooncake ball in your mooncake mold carefully. Gently press to fit.	24. Carefully put the mooncake mold on working surface. Then, press the mold plunger to stamp on the mooncake dough.
25. Slightly lift the mooncake mold. Continue pushing the mold plunger carefully to release your mooncake. Place mooncake on a platter.	26. Repeat steps 19 until 25 for the remaining snowskin balls.	27. Snowskin mooncakes are ready to serve. It is better to refrigerate the mooncakes for 1 to 2 hours. To avoid moist while storing snowskin mooncakes in the refrigerator, place 2 layers of paper kitchen towel on the opening of your air tight container before you cover it with lid.

Notes

Homemade chilled mooncakes can be stored in refrigerator for up to 3 days or a week. It is good to consume homemade chilled mooncakes as soon as possible.

Strawberry Sauce

Recipe: Strawberry Sauce草莓酱

Yields: ¼ cup

Ingredients

350g strawberry chunks ½ cup water ¼ cup + 2 TBSP sugar or to taste

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Puree the strawberry chunks in a blender.	2. Strain the puree as desired.	3. Bring strawberry puree, water and sugar to a boil in a saucepan over high heat. Do not stir the mixture until it slightly caramelized (or when mixture start getting thicker).
4. Continue simmer over low heat for 45 minutes to 1 hour. Turn off the heat.	5. Allow strawberry sauce to cool completely before storing in an air tight container or glass jar in the refrigerator.

Notes

You can serve strawberry sauce with assorted desserts and food such as cakes, donuts, ice cream and pancakes.

Lotus Seed Paste

Recipe: Lotus Seed Paste莲蓉馅

Yield: 300g

Ingredients

200g dried lotus seeds 1¼ cup water (liquid from boiling lotus seeds)

90g brown sugar or to taste 2 TBSP vegetable oil

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Split open dried lotus seeds.	2. Flick out the cores, if any, with the point of a knife.	3. Wash and rinse lotus seeds. Soak lotus seeds in hot water for 3 to 4 hours or in cold water for 6 to 8 hours, until double in volume.
4. Put lotus seeds and saoking water in a stockpot and bring to a boil. Add water to cover lotus seeds if necessary. Reduce heat to low, cover wtih lid, and continue simmer lotus seeds for about 30 minutes until fork tender.	5. Heat off. Fish out the lotus seeds and place in a bowl. Leave to cool slightly.	6. Put the cooked lotus seeds in a plastic bag. Roll out with a rolling pin to mash the lotus seeds until fine and smooth. Put the mashed seeds into a large bowl, combine with 1¼ cup water (liquid from boiling lotus seeds).
7. Strain the puree through a fine sieve into a bowl.	8. Heat up a saucepan. Put lotus seed puree and brown sugar in the saucepan, stir fry until dry.	9. Stir in vegetable oil. Turn off the heat. Leave lotus seed paste to cool completely.
10. Lotus seed paste is ready to use. Wrap any unused lotus seed paste with cling wrap, put in an air tight container and store in refrigerator (better for not more than a week).

Notes

Alternatively, you can ignore step 6, puree the lotus seeds with 1¼ cup water in a blender until smooth. Brown sugar adds nice brown color to the white lotus seed paste. Lotus seed paste can be used as filling for pao, glutinous rice balls, mooncakes, Chinese biscuits, kueh etc.

Cream Cheese Lotus Seed Paste

Recipe: Cream Cheese Lotus Seed Paste芝士莲蓉馅

Yield: 220g

Ingredients

100g dried white lotus seeds ½ cup + 2 TBSP water (liquid from boiling lotus seeds) 55g sugar or to taste

¼ to ½ tsp. instant chocolate mocha powder *optional 1 TBSP vegetable oil 150g Philadelphia cream cheese

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Split open dried lotus seeds.	2. Flick out the cores, if any, with the point of a knife.	3. Wash and rinse lotus seeds. Soak lotus seeds in hot water for 3 to 4 hours or in cold water for 6 to 8 hours, until double in volume.
4. Put lotus seeds and saoking water in a stockpot and bring to a boil. Add water to cover lotus seeds if necessary. Reduce heat to low, cover wtih lid, and continue simmer lotus seeds for about 30 minutes until fork tender.	5. Heat off. Fish out the lotus seeds and place in a bowl. Leave to cool slightly.	6. Put the cooked lotus seeds in a plastic bag. Roll out with a rolling pin to mash the lotus seeds until fine and smooth. Put the mashed seeds into a large bowl, combine with ½ cup + 2 TBSP water (liquid from boiling lotus seeds).
7. Strain the puree through a fine sieve into a bowl.	8. Heat up a saucepan. Put lotus seed puree and sugar in the saucepan, stir fry until dry. Stir in vegetable oil	9. Combine cream cheese with lotus seed paste in the saucepan.
10. Add chocolate mocha powder and continue to stir fry until mixture dry again. Turn off the heat. Leave cream cheese lotus seed paste to cool completely.	11. Cream cheese lotus seed paste is ready to use. Wrap any unused paste with cling wrap, put in an air tight container and store in refrigerator.

Notes

Alternatively, you can ignore step 6, puree the lotus seeds with ½ cup + 2 TBSP water in a blender until smooth. Instant chocolate mocha powder helps to enhance the taste of this cream cheese lotus seed paste and give a taste like tiramisu cheese. Store paste in refrigerator for up to a week.