Thursday 10 September 2015

Pandan Snowskin with Custard & Lotus Paste Mooncake

Love the pandan fragrance ....

I was thinking what type of filling paste would go well with the sweet pandan fragrance snowskin ? Hmm... I recall the smooth and silky custard Mini baked custard mooncakes I learned to make last year, adapted from Zoe of Bake for Happy Kids. Hence, tried out 2 fillings in 1 mooncake : homemade custard and pure lotus paste.  So glad that it tasted great too ^-^!

Pandan Snowskin with Custard & Lotus Paste Mooncake
Makes 9 big mooncakes, each 115grams
Ingredients to make the custard filling (can make in advance), recipe adapted from Zoe of Bake for Happy Kids.
Makes about 300g
Ingredient (A)
25g butter, soften
60g caster sugar
3 egg yolks, roughly beaten
1 tablespoon condensed milk
40ml cream
60ml regular coconut milk

Ingredient (B)
20g all purpose flour, sifted
15g custard powder
10g tapioca flour

Method :
1) In a small bowl, combine ingredient (B) and set aside.
 2) Cream the butter and sugar until light and combined with a manual whisk. Add the egg yolks one at a time and beat until combined. Beat in condensed milk, cream and coconut milk.  Next, pour in the ingredient (B) into the egg yolk mixture and mix until combined.
3) Prepare the steamer. Pour the mixture into a heatproof plate and steam over medium heat for 25 minutes with stirring in every 5 minutes. Set aside for mixture to cool.

4) Knead the warm custard until smooth. Wrap custard in cling wrap and chill it in refrigerator until required. 

Ingredients for pandan snowkin dough:
50g Kao Fen
250g Snowskin premix (Redman premix powder)

To make the hot liquid mixture:
300ml pandan juice (50g of cleaned pandan leaves - blend with some water and squeeze to obtain about 300ml pandan juice)
35g Icing sugar (sifted) 
40g margarine

For filling:
370g Pure Lotus paste (sugar free store bought)
140g custard (see above)
10g lightly toasted melon seeds and set aside to cool.

Method :
1) In a clean big bowl, combine the Kao Fen and snowskin premix flour and set aside.

2) Combine the pandan juice, icing sugar and margarine in a small pot to make the hot liquid mixture. Mix well and boil with low flame. Stirring occasionally with a metal spoon and bring to a boil.

3) Obtain 250ml hot liquid mixture and pour gradually to the flour. Use spatula to stir and mix the mixture to form a soft dough and leave it to cool slightly. Knead the dough again while it's still warm to a obtain smoother texture.
*add more cooked glutinous flour to it if the dough is still too sticky.

To assemble the mooncake :
Lotus paste filling : 40g x 9 pcs
Custard filling : 15g x 9 pcs
Knead each portion a little to form a ball. Flatten the lotus paste and wrap the custard filling.

Pandan snowskin dough : 60g × 9 pcs
Knead each portion a little to form a ball, dust with a little Kao Fen to prevent sticky to fingers/hands.

1) Flatten the snowskin dough on your palm or roll it with a small roller pin.
2) Place a ball of paste (lotus paste wrapped with custard) in the middle and slowly wrap it up using the snowskin dough to form a mooncake ball.
3) Lightly dust the mooncake ball and mooncake mould with Kao Fen before pushing it into the mould. I used a plastic spring-loaded mooncake mould. Make sure that the edges are pressed evenly into the mould. Dislodged and repeat the process.
4) Immediately chill the mooncakes in an airtight container for several hours or overnight before consumption.

Packed these presentable and delicious snowskin mooncakes into the boxes ... Pandan Snowskin with Custard & Lotus Paste and Cranberry snowskin with green tea green bean paste.

Will be baking again ... the Walnut Moontarts and Mini Baked Custard Mooncakes over the weekends since my family love these too ^-^

Happy Mid Autumn Festive Season to everyone !  

1 comment:

  1. Hi Karen,

    Yummy snowskin mooncakes! Exchange my baked custard mooncake with yours!! :)


Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.