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Coconut milk and pandan are ingredients that are in harmony with each other. Combining the two to make snowskin mooncakes is very pleasing.
No matter in aroma, taste or color, it is difficult to find any other material to replace it. Although there is no fresh pandan leaves in Brisbane, Australia, the frozen ones are pretty good.
The Mid-Autumn Festival is approaching, are you planning to make some snow-skin mooncakes? The coconut bean paste filling is wrapped in a layer of ice skin with a slight pandan fragrance, which is a good combination. Enjoy the exquisite snow-skin mooncakes while sipping tea, bringing endless satisfaction to this year’s Mid-Autumn Festival.
Coconut Pandan Snowskin Mooncake Recipe
Christine@Easy Recipes
category: Dessert, Mid-Autumn Festival
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 16 50g mooncakes (mooncake mold diameter 4.5cm)
Material:
- 55g glutinous rice flour
- 45g rice flour
- 25 grams of clear flour
- 60g caster sugar
- Milk 190ml
- 30ml condensed milk
- 25ml vegetable oil
- Pandan leaf juice 40ml
- 2 to 3 drops of pandan essence (optional)
- Bean Paste Filling (for materials and methods, please refer toCoconut bean curd filling recipe) 320g
- 2 tablespoons cake flour (cooked glutinous rice flour)
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| The small picture on the lower right is pandan essence |
practice:
- Sift the glutinous rice flour, sticky rice flour, plain flour and sugar into a large plate.
- Mix milk, condensed milk, pandan juice and oil. Pour into the above flour and mix well. Sieve to separate out the grains. Serve in a shallow, wide plate.
- Place in a wok and steam over medium-high heat for 15 to 20 minutes. Use chopsticks to pick a small amount and taste it. If there is no cornstarch smell, it is cooked. Let cool until warm and use a rubber scraper or large spoon to scrape out the dough. Knead with hands until soft and smooth. Cut into small pieces of 30 g each and roll into rounds.
- Cut the bean paste into 20g pieces each and roll into round balls, totaling 16 pieces.
- Wrap each portion of pandan ice skin with bean paste filling. Roll into a round shape, evenly coat with cake flour, shake off excess cake flour. Place into the mooncake mold and press out the mooncake shape. If so, complete other ice crust and fillings. Place in a box, cover with kitchen paper and seal. Refrigerate in the refrigerator overnight and enjoy.
How to make pandan juice:
- Use 4 pandan leaves, wash and pat dry. Cut into sections, put into a blender, add 3 to 4 tablespoons of water, and blend together.
- Place a piece of filter paper in the sieve. Grind the pandan leaves into filter paper and squeeze out the pandan juice with clean hands. Then measure out the amount needed for the recipe. Cover the rest and put it in the refrigerator for next time. Can be stored for three days.
Kind tips:
- How to make the cake flour: stir-fry the glutinous rice flour in a white wok (without adding oil) over medium-low heat until it is slightly yellow, smoke is visible, and the powdery smell is smelled. That’s when it’s cooked. Serve in a small bowl, let cool, and set aside.
- If you feel that the pandan juice is not dark green enough, you can add a few drops of pandan essence/pandan paste according to your personal preference. Or you can omit the pandan juice and use milk instead.
- For vegetable oil, you can choose sunflower oil or canola oil that does not have a strong smell. When making ice skin, it is not recommended to use olive oil because olive oil itself has a unique smell.
- The dough seems to be very oily when it’s just steamed and still warm, but after it cools down and the oil is absorbed, it doesn’t feel greasy anymore.
- The snowskin mooncakes made with this recipe will still remain soft after being refrigerated. If you put the snowskin mooncakes in the freezer, they can be stored for several weeks. When you want to eat, transfer it to the refrigerator (fridge) to defrost it for 4 hours, and then you can eat it.
- If you can’t buy this kind of mooncake mold, you can also use jelly mold. Tried it in a group,The appearance and effect are quite good. It just doesn’t look like the traditional one.
- Regarding vegetable oil: It is not recommended to use peanut oil to make this mooncake because the smell of peanut oil is too strong. Olive oil is not suitable either, for the same reason. So the best thing to use is odorless vegetable oil (salad oil), such as sunflower oil, canola oil and other odorless vegetable oils.
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