It's been a busy month with 2 birthdays cake and lots of mooncakes to make. Mummy is so preoccupied with so many things that I've totally forgotten about our 10th Customary Wedding Anniversary. But at least yesterday was the Lunar Calendar Valentine's Day and anniversary, I did managed to do a little celebration.
Aside from the usual traditional baked moon cakes, this year I've managed to venture more into the Snowskin varieties. It was a fruitful experiment with Mango Pomelo Mousse filling, Fresh Durian Filling and Cookie n Cream with dark Chocolate Truffle Snowskin moon cakes. However, I still need to fine tune the recipes, so I would skip them until next year. Nevertheless, I'm more than willing to offer the Snowskin recipe gotten from Kwong Cheong Thye, that suits my taste buds perfectly.
With about 300g of White Lotus Paste that I've have left with, I've decided to make these 4 little Cute Angry Birds and Bad Piggy. I've never imagine it was so fun to play with. In fact, I find it much easier to handle than Fondant, apart from the greasy feel.
Here's the recipe for the Snowskin obtained from Kwong Cheong Thye. If you have googled, you'll probably find different proportions of Fried Glutinous Rice Flour and Icing sugar combination. It could come in form of 1:2, half/half or 1.5 : 1 and many more combinations. If you are not certain, just get the premix and follow the instructions.
I've purchased the Fried Glutinous Rice Flour (Kou Fen) from Kwong Cheong Thye (KCT) and Redman brand from Phoon Huat (both local baking supplies in Singapore). Personally, find that the dough made with KCT's Flour is easier to handle.
Adapted and modified from Kwong Cheong Thye:
Serving: 9 large (120gm filling plus 60gm snowskin) or
20 small (60gm filling plus 30gm snowskin)
Ingredients:
150g Fried Glutinous Rice Flour
200g Icing Sugar ***
65g Shortening (I used 50g)
150g Cold Drinking water
1/2 tsp Esscence or flavouring
Directions:
- Sieve flour and icing sugar into a bowl
- Add shortening followed by water and essence
- Mix until well combined and a soft dough is form
- Set dough aside for about 20 minutes
- Divide dough accordingly
- Flatten or roll out dough into a flat disc and wrap up the filling
- Seal dough to enclose fillings completely and shape into a ball
- Dust generously and ensure the ball is evenly coated with Fried Glutinous Rice Flour
- Press into mould and knock gently to remove.
*** Recommended to use pure icing sugar, I used SIS brand which I find it more refine as compared to other brands with have higher content of corn starch.
Batch of different Traditional Baked Mooncakes for family, friends and relatives. For recipe on Traditional Baked Mooncakes, clickHere
Angry Birds and Bad Piggy Snowskin with White Lotus Paste
Cherilynn's favourite Bad Piggy
Clarissa's favourite blue angry bird
Mummy's favourite Mango Pomelo Snowskin ~ very refreshing
Everyone's favourite ~ Fresh Durian Snowskin (just like eating fresh durian)
Clarabelle's favourite ~ Cookie n cream dark chocolate truffle Snowskin
