Mini Snowskin Mooncake

This is my first attempt in making non-bake snowskin mooncakes.
No mooncake mould to use ... never mind, I got jelly mould and cookie cutter 搞定!

My big kids like snowskin mooncakes ... especially the mini ones where my boy would just "pop it into" his mouth like popping popcorns! But they didn't like some unique flavour like champagne and chocolate snowskin mooncakes.  Funny right? They like anything chocolate ... except chocolate mooncake. Their favourite classic ones ... pandan, banana or strawberry snowskin with lotus paste.

I've actually wanted to use a recipe on mochi snowskin texture but I couldn't find wheat flour. {Every thing is all set except one thing 万事具备,只欠东风。。。哎呀}
Ok settled with a pack of snowskin premix for my first attempt.

Using Redman Snowskin Premix (with slight modification made in blue and halved the quantity). I find that the instructions printed on the packaging is not so detailed, hence adapted some steps from nus-icare

For Snowskin Dough
500g REDMAN Snowskin Pre-Mix (250g)
200ml iced water (100ml)
100g shortening (used margarine 40g)
Flavouring (optional)
Colouring (optional)

For Mooncake paste
1kg White Lotus paste/Lotus paste/Green tea lotus paste (I used pure lotus paste 500g)
50g melon seeds, lightly toasted (optional)

Directions
1. Pour in the Snowskin Pre-Mix into a large mixing bowl. Knead in shortening till an even mixture is formed and there are no more lumps.

2. Pour the iced water in bit by bit, continue kneading the mixture till it forms a dough that can be rolled into a soft ball.

3. Cover the mixing bowl with a wet cloth, making sure it does not touch the dough. Leave the dough aside to rest for 30-45 minutes in a cool, dry place, or place it in the fridge.

4. Meanwhile, if you're using the melon seeds, spread the lotus paste onto a clean plastic sheet. Spread the melon seeds on the paste and roll the paste up like a swiss roll. Spread the paste and roll it up again to make sure that the melon seeds are nicely "embedded" in the paste. (I didn't add melon seeds)

5. Divide the mooncake paste into 40 (20) portions of about 25g each. Knead each portion a little to form a ball.

6. Divide the rested dough into 40 (20) portions of about 20g each. Knead each portion a little to form a ball.

7. Flatten a snowskin dough on your palm to be a 2-inch circle. (I rolled it with small rolling pin) Place a ball of paste in the middle and slowly wrap it up using the snowskin dough to form a mooncake ball.

8. Lightly cover the mooncake ball with glutinous rice flour, before pushing it into the mould, making sure that the edges are pressed evenly into the mould.
(I followed Christine's recipes steps to cook glutinous flour :In a clean frying pan to cook 3 tablespoons of glutinous flour. Don’t use any oil or water. When you see some smoke and flour turns a bit yellow, it’s cooked).

9. Knock out the shaped mooncake from the mould by lightly knocking in all directions with one hand and using the other hand to catch the dislodged mooncake.
(I used heart shape jelly mould and flower shape cookie cutter to shape these snowskin mini mooncakes. Added 2 drops of food colouring to mix with 40g dough and made some pinkish petals & heart shapes. I yielded 18 pcs of mini snowskin mooncakes)

In the making ... quite fun

10. Immediately chill the mooncakes in an airtight container.

Okay 吗?
Do they like these homemade mini snowskin mooncakes?  Yes !

I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.