Popular with all ages due to its innovative flavours, Snowskin Mooncake is known for its chewy texture and clear skin, which gives a lightness to the decadent dessert.
Combine the sugar syrup ingredients in a pot and heat over medium heat until all the sugar has melted.
PREPARE THE SNOWSKIN
Sieve both flours into a mixing bowl. Add the shortening and combine with a spatula.
Gradually add in the sugar syrup while stirring to incorporate.
Knead the dough and let it rest for at least 15 minutes.
Weigh out the dough into 21g portions and roll into balls. (Do note that this measurement is based on a 46g mould. You will need to make adjustments if your mould is of a different size.)
PREPARE THE FILLING
Add the melon seeds to the lotus seed paste and mix well.
Weigh out the lotus seed paste such that the lotus paste plus the truffle centre together weigh 25g. (Again, you will need to make adjustments if your mould size is different).
Roll the lotus seed paste portions into balls. Then, use your thumb to make an indent in the centre big enough for the truffle. (Alternatively, you can skip the centre and use only lotus seed paste for the filling.)
Place the truffle in the middle and cover it with the lotus seed paste, ensuring that it stays in the centre as much as possible. Roll it into a ball and set aside.
ASSEMBLE THE MOONCAKE
Flatten each snowskin portion with your palms. Next, wrap the pastry around the filling, ensuring that there are no cracks in the skin.
Once the filling is enclosed, roll into a ball and dust with fried glutinous rice flour.
Generously dust the mooncake mould with fried glutinous rice flour and tap out any excess.
Gently press the ball into the mould until all the spaces are filled. Dust the bottom of the mooncake with fried glutinous rice flour so that it will not stick.
Use the mould to press out the mooncakes.
Chill overnight before consumption.
Notes
MARKETING TIPS
Snowskin mooncakes come in all sizes but for the purpose of this recipe, we decided to go with the smaller variation, thus it would not be the same size as a traditional baked mooncake. Our mould could only hold 46g worth of ingredients.
You can find out the exact capacity of your mooncake mould by filling it completely with snowskin, and weighing the said amount.
COOKING TIPS
You can add a few drops of food colouring to your snowskin mixture to colour the mooncakes according to your preference.
The snowskin has to rest to allow the flour to absorb the shortening and sugar syrup to produce a softer and smoother dough.
If you are toasting the melon seeds yourself, you can bake them in an oven at 160 degrees for 10 minutes, mixing them once.
As a non-alcoholic alternative, you can use Hershey's Kisses or chocolate pieces for the center so that your little ones get to enjoy some chocolatey goodness as well!
Use some fried glutinous rice flour to dust the bottom of the mooncake ball before pressing down on the mould so that it would not stick to the tray.
STORAGE TIPS
You can store the mooncakes in the refrigerator for up to 2 weeks.