This is another totally homemade mooncake. I've used Homemade Custard Fillings here to make what I would personally call these 'out-of-the-world' Custard Snowskin Mooncakes.
I'm using the same snowskin recipe used in making the Purple Sweet Potato Snowkin Mooncake made recently here.
Custard Snowskin Mooncakes
makes about 12 pieces using a 50g mooncake mould (22g dough : 25g filling)
300g custard filling (refer to recipe here for homemade custard filling - You can reduce sugar by 15-20g or according to taste if you find it too sweet. I didn't reduce as my family find the sweetness just right.)
25g kao fen (cooked glutinous rice flour)
100g KCT Pinpe premix powder (snowskin premix flour)
25g icing sugar
125g pandan waterextra kao fen for dusting
1. Boil about 250g water with 3 pandan leaves until water is fragrant from the pandan leave. Measure out 125g water and set aside.
2. Combine kao fen and snowskin premix flour in a big bowl and set aside.
3. Place the icing sugar and shortening in a pot and pour in the 125g pandan water. Stirring using a handwhisk, boil the mixture until the shortening has melted.
4. Pour the hot liquid into the flour mixture. Using a rubber spatula, stir mixture to form a soft dough and leave to cool.
5. When the dough is cool enough to handle, knead the dough (I wore a powder free and food grade glove) until smooth.
6. Divide the custard filling into 25g each and the snowskin dough into 22g each. Shape each into balls. Set aside.
7. Using lightly floured hand, flatten the snowskin ball dough into a round disc. Place a custard ball in the middle of the flattened dough. Enclose the custard filling inside the snowskin dough and roll them into smooth balls. (I did not flour my hand as I'm wearing a powder free and food grade glove)
8. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Unmould and store in an airtight container.
9. Chill snowskin mooncakes for a few hours before consuming.
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