Life-post-allergy-discovery - I now have to learn how to make all my favourite foods in order to ensure I don't accidentally ingest anything that might make me sick.
This is one of the few recipes around that doesn't use milk / egg - and tastes just as good. (The commercial baked ones all use milk & eggs - and the snowskin ones - some do and some don't).
This recipe is adapted from
Cheryl - the famous gal with those famous bakes. Her pictures look much better and she has even got some nice background as to the origins of mooncakes - so check out her post if you are keen.
Snowskin Mooncakes
Ingredients
115g Hong Kong Flour (steam for 15 minutes, leave to cool)
115g fried glutinous rice flour
210g icing sugar
1 tablespoon shortening
5 tablespoons cold water* I had to use 7 tablespoons plus a few more drops to make the dough wet enough.
1 teaspoon banana essence - I completely omitted this since I'm allergic to bananas anyway. I decided against using the store-bought pandan flavour cuz it smelt so..fake. I have since read somewhere that you could replace all the water in this recipe with pandan water.
2 tablespoons Hong Kong Flour (mix with 2 tablespoons hot water to form hot dough)
Fillings
1.5 kg lotus paste * I used up approx 1kg of it - since I only bought a 1kg pack from Phoon Huat.
100g melon seeds (baked) - as this was my first time, I decided to omit this - but have since realised that adding this would improve the texture significantly.
salted egg yolks (steamed) - can't be bothered with this - since I'm allergic!
Method
- Sieve fried glutinous flour and Hong Kong flour, add in icing sugar.
- Make a well in the centre, add shortening, water and hot dough, and knead until smooth.
- Roll the dough and wrap lotus paste, press into moon cake mould.
- Scale - if you are using the small size (which I used), scale at 29-30g for the filling, and 18-20g for the dough - just changed the ratio along the way in order to maximise the use of all the remaining ingredients - since Cheryl's original recipe doesn't give you any exact weight to go by.
- Knock mooncake out from mould, chill and serve.
Notes
Cheryl scales hers at 1/3 total weight for dough and 2/3 total weight for filling, and Zu's recipe scales at something like 30g filling to 20g dough)