Snowskin Mooncake

Method15 steps

1. 1

   Step 1: Wash the six pandan leaves. Combine them with all 300 g sugar and 450 ml syrup water in a pot. Heat over medium heat, stirring until the sugar has completely dissolved. Remove the leaves and let the syrup cool before measuring the dough portion; keep any unused syrup separate and refrigerated.

   Uses 300 g Sugar · 450 ml Water · 6 pandan leaves, washed · Water for washing pandan leaves, discarded

2. 2

   Step 2: Use commercially prepared fried glutinous rice flour (130 g) and baked Hong Kong flour (230 g) suitable for uncooked snowskin. Sift all 130 g rice flour and 230 g baked Hong Kong flour into a bowl. Add all 42 g Crisco shortening and combine with a spatula.

   Uses 130 g commercially prepared fried glutinous rice flour, suitable for uncooked snowskin · 230 g commercially prepared baked Hong Kong flour, suitable for uncooked snowskin · 42 g Crisco Shortening

3. 3

   Step 3: Measure 350 ml from the cooled homemade pandan syrup. Gradually stir all of this measured portion into the flour-shortening mixture until incorporated; do not add the unused syrup supply.

   Uses All prepared flour-shortening mixture · 350 ml measured from the same cooled homemade syrup

4. 4

   Step 4: Knead until the dough is smooth, then cover and rest it for at least 15 minutes so the flours absorb the syrup and shortening. Start the rest timer after kneading is complete.

   Minimum snowskin rest · 15 minUses All mixed snowskin dough

5. 5

   Step 5: For a 46 g mould, weigh thirty-two 21 g dough portions and roll them into balls. Keep them covered while preparing the filling. Keep any remaining dough separate; do not enlarge the portions to use it up.

   Uses Dough drawn into thirty-two 21 g skin portions; any surplus kept separate

6. 6

   Step 6: Mix all 200 g already toasted melon seeds into the 1 kg ready lotus seed paste to make the filling supply. Keep it covered; only the weighed portions needed for the cakes will be used.

   Uses 1 kg ready lotus seed paste · 200 g Toasted Melon Seeds

7. 7

   Step 7: Weigh filling for thirty-two cakes, each with a total filling weight of 25 g. For a plain cake, use 25 g of the paste-and-seed mixture. If choosing a ready chocolate or alcoholic-truffle centre, weigh the centre first and reduce that cake’s paste-and-seed portion so both together weigh 25 g. Keep the unused paste mixture and unused centres separate according to their storage directions.

   Uses Measured filling draws from the prepared paste-seed supply · Optional ready chocolate or alcoholic-truffle centres, included in the 25 g filling weight

8. 8

   Step 8: Roll each measured paste portion into a ball. For a centred cake, make an indentation large enough for its chosen centre. For a plain cake, keep the full 25 g filling ball intact.

   Uses All thirty-two weighed paste portions and their chosen optional centres

9. 9

   Step 9: If using a centre, place it in the indentation and enclose it completely in its measured paste portion, then roll into a ball. Keep plain filling balls as they are. Each complete filling ball should weigh 25 g.

   Uses All prepared filling portions and any chosen centres

10. 10

    Step 10: Flatten one 21 g skin portion in your palms and wrap it around one 25 g filling ball. Seal the skin completely without cracks. Repeat with the remaining measured skin and filling portions.

    Uses All thirty-two 21 g skin portions, separate from any surplus dough · All thirty-two 25 g plain or centred filling balls

11. 11

    Step 11: Roll the enclosed cakes into smooth balls and lightly dust their surfaces with the separate ready fried glutinous rice flour.

    Uses All sealed wrapped cakes · Ready fried rice flour for lightly dusting cake surfaces

12. 12

    Step 12: Dust a clean, dry 46 g mooncake mould with ready fried glutinous rice flour and tap out the excess.

    Uses Ready fried rice flour for dusting the mould, excess tapped out

13. 13

    Step 13: Place a dusted cake ball in the prepared mould and gently press it into every space. Dust its exposed base lightly so it releases without sticking.

    Uses Wrapped cakes selected one at a time for moulding · Ready fried rice flour for dusting each cake base

14. 14

    Step 14: Press the cake out onto a clean tray. Re-dust the mould as needed and repeat until all thirty-two measured cakes are moulded.

    Uses Each filled mould as the pressing process repeats · Remaining dusted wrapped cakes awaiting the same moulding procedure · Ready fried rice flour for re-dusting the mould as needed

15. 15

    Step 15: Put the finished cakes in a covered container and refrigerate overnight before serving cold. Keep any unused dough, filling and syrup separate under their ingredient storage directions. Follow the shortest applicable product storage limit for the cakes.

    Uses All thirty-two completed cakes · Any surplus dough, separate from the thirty-two skin portions · Any unused paste mixture and centres, separate from weighed cake portions · Unused syrup after the separate 350 ml draw