SNOWSKIN MOONCAKE 1: Passionfruit paste with mango skin snowskin mooncake

This was my first attempt at making snowskin mooncakes and I may say, I like them (: It's been a havoc week and it isn't helping that my school workload is increasing. I was struggling between getting more sleep and getting these 'baked'. Well, no prizes for which activity won (: This recipe is adapted from Richard Goh's recipe for snowskin mooncake.

Updated: 24 August 2013

I've been blessed with the opportunity to present this recipe in video form with all of you! Here's a video tutorial I did for the making of snowskin mooncakes! (: 

Passionfruit Paste with Mango Skin Snowskin Mooncake Recipe

This recipe makes about 13 - 15 small mooncakes (Highly dependent on mould)

75g fried glutinous rice flour

100g icing sugar

50g shortening (I used PH's shortening)

75ml Fruit tree fresh Mango juice

500g passion fruit paste (From KCT)

Extra fried glutinous rice flour for coating mooncake

Method:

Add the shortening and icing sugar that has been sifted to the fried glutinous rice flour.

Mix well on the lowest speed ever.. The icing sugar and flour will fly all over! I used a piece of cloth to minimise the damage but some bits still flew! (: Ensure that shortening is well incorporated into mixture like little bread crumbs before moving on to the next step.

I used the mango fruit juice I got from Fruit Tree Fresh.

Add the fruit juice. Mix well till you get a paste.

Add a tiny drop of wilton gel colouring is the color is too faint to your liking. Adjust according to your liking. TIP: Add a little initially and add more if it is till too light. It's better to adjust as you go as compared to dumping a whole load in and getting it too coloured, which in this case, can't be reversed.

Mix well till you get a crumbly mixture like this. It should take less than a minute. Note that the mixture does not need to be smooth. It will come together after 'resting'.

Cover the dough with a moist cloth and allow it to rest for 10 minutes before working on it. Alternatively, you may cover it with cling wrap, ensuring that the surface of the dough touches the cling wrap.

I got my passionfruit paste from Kwong Cheong Thye at $7 for 500g (details at the end of blog post) {2013's pricing: $8 per 500g} after liking it during the testing. The paste is fragrant without being too sweet. 500g of paste will yield about 13 - 15 small mooncakes.

You can weigh and prepare your paste before mixing the dough or while waiting for the dough to rest. The trick here is to 'test' the amount of paste that should fit comfortably with your mould and still have space for the dough and weigh it. Subsequent balls of paste can be just weighed and moulded into rounds to be used. I used my mould from Sun Lik. I will include the details of this shop at the end of this blog post.

This is the plastic mould that I used. For this mould, I used 25g of paste with 21g of dough. Do not rely on my measurements though, use it as a gauge to measure yours. Please do get a digital weighing scale for precision please. (: Every gram makes a difference! 

Prepare a dish of fried glutinous rice flour for the assembly of the mooncake.

Dust a lil' fried glutinous rice flour on the insides of the mould. This will prevent sticking.

Weigh your dough, for my case, 21g and mould it into a ball. Place it between 2 sheets of plastic and flatten it with a large item with flat base. I used my wooden mooncake mould to flatten the dough. 

Open up the plastic sheet and dust a thin layer of fried glutinous rice flour on the surface to prevent sticking. This surface will be the exterior of the mooncake.  

On the un-floured surface of the dough, place the paste in the middle and wrap the dough around the paste. Do not not to stretch the dough too much, else it will be translucent in certain areas of the mooncake.

Once the ball has been moulded, carefully place it into the mould. Flatten the back gently with your palm. 

Remove the mooncake from mould. (The video I'll be sharing soon will show you how to remove it easily!)

Check out the pretty mooncakes! 

I packed my mooncakes into mini packaging that I got from KCT (10 for $2.60).

Do chill the mooncakes before consumption and preferably consume them within 5 days for best freshness. I'm quite happy that these mooncakes turned out quite pretty for my first attempt. 

This recipe can be tweaked to be used with other pastes and fruit juices. Just pair them on your own.. The possibilities are endless! 

 I shall also try out my mango paste and white lotus paste real soon. I can't wait to bake the traditional mooncakes with salted egg yolks which are my absolute favourite. Till then, try these out and let me know if you liked it as much as my loved ones and I! (: 

Here are some that I made in August 2013 (: 

You may also like this recipe for Traditional Mooncakes. 

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Sun Lik Trading 

- Mooncake mould $5

-Fried glutinous rice flour $2-3

33 Seah Street, Singapore 188389

Nearest MRT: City Hall and Bugis

Kweong Cheong Thye (KCT)

-Mooncake paste ($7 for 500g of passion fruit paste)

$8 for 2013's price

- Individual mooncake packacing (10 for $2.60)

61-63 Lorong 27 Geylang, Singapore 388186

Nearest MRT: Aljunid

*Do note that both outlets only accept cash so please do bring sufficient cash along!

*Prices might have increased since last price check in 2012. 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: