Dragon Fruit Snowskin

Ingredients:-

150g kou fen
200g icing sugar
70g shortening
120g dragonfruit (chilled)
80g iced water
Extra kou fen for dusting


Method:-

1) Dice dragon fruit and blend into a puree.
2) Sift kou fen and icing sugar into a mixing bowl.
3) Rub in shortening.
4) Mix in the dragon fruit puree and iced water. Mix till dough is smooth.
5) Cover and set aside to rest for 30 minutes.
6) Scale fillings and skin to fit your mooncake mould.
7) Enclose fillings in skin and press into well dusted mooncake mould.
8) Turn out and chill.


Note:-

1) Base on the mini mould that I have, the weight of filling is 30g and dough is 22g.


[adapted recipe from Kitchen Capers by Rusti]

Chocolate Snowskin Mooncake

Ingredient:-

Skin Part
130 ml water
70 gm brown sugar
40 gm melted chocolate Couverture (bitter/strong)
10 gm cocoa powder
10 gm chocolate emulco
20 gm shortening
60 gm Kou Fen

Filling
50g melon seed /pine nuts
300 gm white lotus paste
60 gm melted chocolate couverture
half tsp choco emulco


Method:-

1) Melt brown sugar in water using double boil.
2) Add in melted chocolate, cocoa powder and emulco. Mix well and cool slightly.
3) Mix shortening with kou fien first before adding choco mixture.
4) Mix well and then rest the dough for about 20 mins.
5) Toast melon seeds at 180C for 10 mins.
6) Mix white lotus, melted chocolate, choco emulco and melon seeds.
7) Divide dough into required weight and wrap with filling.
6) Press into mould and chill before serving.


Note:-

1) Base on the mini mould that I have, the weight of filling is 30g and dough is 22g.


[recipe from PH Demo Class provided by Chawanmushi in Kitchen Capers]

Japanese Cheese Cake

Ingredients:-

250g cream cheese
50g butter
100ml fresh milk

60g superfine flour / plain flour
20g corn flour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g fine granulated / caster sugar


Method:-

1) Melt cream cheese, butter and milk in a bowl over a pot of water.
2) Cool the mixture.
3) Beat in egg yolks and lemon juice. Fold in flour and mix well.
4) Whisk egg white with cream of tartar until foamy.
5) Add in the sugar and whisk until soft peaks form.
6) Pour into a lined cake pan.
7) Bake in a water bath for 1 hrs 10 mins or until set or golden brown at 160C.


Note:-

1) To make bite size pieces, I've halved the recipe and baked mine in a 9" x 9" cake pan.


[recipe from Kitchen Capers by small cookie]

Snowskin Mooncake

Ingredients:-

(Makes about 20 mini mooncakes)

200g icing sugar
150g kao fen (fried glutinous rice flour)
65g shortening
150ml cooked water
1 tsp condensed milk (optional)


Method:-

1) Sieve the kao fen and powdered sugar together.
2) Make a well in the sieved dry ingredients and add the shortening and condensed milk.
3) Mix the ingredients with a wooden spoon till crumbly.
4) Add water slowly to form a dough. Knead it till smooth.
5) Set the dough aside to rest for about 20 mins.
6) Meanwhile, roll fillings (store bought) into balls and divide your dough accordingly. Dust work table with kao fen if necessary.
7) Roll out your dough and wrap your fillings. Dust mould with kao fen before moulding.
8) Press to shape. Tap mould on table to allow mooncake to tapped out.


Note:-

1) I've used the plastic mini mooncakes moulds bought from Phoon Huat. On average, my filling for each mooncake weights about 30g and dough is about 22g.
2) To ensure that dought is wrapped evenly around, remove any excess dough if necessary.
3) To make Pandan Snowskin, mix about 1 tsp of pandan paste into the water.
4) To make Green Tea Snowskin, sieve about 3/4 - 1 tsp of green tea powder to the dry ingredients.


[recipe from Kitchen Capers by gan55]