Baked matcha moon cake （绿茶翡翠月饼） – Artofit

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Baked Matcha Moon Cake （绿茶翡翠月饼）

INTRODUCTION I promised this is a very short post as the recipe is a new recipe created based on my believes that the moon cakes will be tasty and presentable. Therefore, there will be not much his…
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mooncake
Pandan Custard Snowskin Mooncake Recipe adapted from Mooncake Sonata by Alan Ooi Prep Time: 1 hour, Cook Time: 1 hour Yield: 8 mooncakes Ingredients: For the skin: A 130g cooked glutinous rice flour (koh fun) 180g icing sugar (confectioner’s sugar) B 35g shortening (I prefer Crisco brand) C 130ml cold pandan water (see note) 1/4 tsp pandan essence For the Custard Filling: 1 egg yolk 100g caster sugar 15g super fine flour 20g corn flour 20g tapioca flour 50g thick coconut milk 75g fresh milk 15g butter some yellow food coloring 500g pandan lotus seed paste 8 salted egg yolks Method: 1. For the snowskin: Sift ingredients A, then add ingredient B and mix till well combined. Add ingredients C and mix into dough. Knead well to get a smoother dough. (At this point, you can wrap it and let it rest in the fridge.) Divide into 60g each. Roll into balls. 2. Make custard filling: Mix all the ingredients (egg yolk, sugar, flour, corn flour, tapioca flour, coconut milk, milk, butter and coloring) till well combined. Pour the combined ingredients into a steaming tray and steam on medium high heat for 30 minutes. Remove and mix well. Take mixture out and knead until it comes together in a ball. Then roll into a log and cut into 35g portions each. Roll into balls. 3. Prepare the salted egg yolks. Using uncooked salted eggs, separate the whites from the egg yolks. Set aside the whites for another use. Place egg yolks apart on a plate and steam the salted egg yolks for 10 minutes on medium high heat until cooked. Leave to cool. Steaming Salted Egg Yolks 4. Divide the pandan lotus seed paste into 50g portions. Roll into balls and then flatten. 5. Assemble mooncake: Flatten a piece of custard filling and place one egg yolk in the center. Wrap custard around egg yolk. Roll into a ball. Work slowly and carefully so you do not get any air pockets between the egg yolk and the custard. Repeat with the rest of the egg yolks. Now, wrap the custard filling with the pandan lotus seed paste ensuring even covering and no air pockets again. This takes practice but once you get it, you will be able to work faster. Roll into ball. Set aside. Repeat with the other fillings. 6. Flatten the snowskin dough and wrap the fillings with the snowskin, trying to get an even coverage. Dust with extra cooked rice flour on the outside part of the skin to get a more smooth texture. Once covered, lightly dust with more flour then press into your mooncake mould (we use the plastic spring-loaded mooncake moulds). De-mould and repeat with the rest of the fillings. 7. Refrigerate the mooncakes overnight before eating. This will help firm up the mooncake and give the snowskin a nice chew. Mooncakes will last about a week in the fridge but is freshest the first three days. Pandan Custard Snowskin Mooncake

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