Moo Moo Chocolate Snowskin Mooncake

I've finally found time to make some snowskin mooncake for this year's mid autumn festival. I made a duo-coloured snowskin and thought it looked like moo-moo cows. Used store bought chocolate lotus paste and snowskin premix flour from Phoon Huat this time round. 

So here is presenting my Moo Moo Chocolate Snowskin Mooncake...

Moo Moo Chocolate Snowskin Mooncake

makes about 24 pieces using a 50g mooncake mould (22g dough : 25g filling)

Ingredients:

600g chocolate lotus paste

25g kao fen (糕粉 or cooked glutinous rice flour), divide into 2 equally (12.5g each)
100g snowskin premix flour, divide into 2 equally (50g each)
1/2 tsp bamboo charcoal powder
25g icing sugar, divide into 2 equally (12.5g each)
25g shortening, divide into 2 equally (12.5g each)

125g pandan water

extra kao fen for dusting

Method:

1. Divide the chocolate lotus paste filling into 25g each. Shape each into balls. Set aside.

2. Boil about 250g water with 3 pandan leaves until water is fragrant from the pandan leave. Measure out 125g water and set aside.

For the white Moo Moo 

3. Combine 12.5g kao fen and 50g snowskin premix flour in a big bowl and set aside. 

4. Place 12.5g icing sugar and 12.5g shortening in a pot and pour in 62.5g pandan water. Stirring using a handwhisk, boil the mixture until the shortening has melted.

5.  Pour the hot liquid into the flour mixture. Using a rubber spatula, stir mixture to form a soft dough and leave to cool.

6. When the dough is cool enough to handle, knead the dough (I wore a powder free and food grade glove) until smooth.

For the black Moo Moo 

7. Combine 12.5g kao fen, 50g snowskin premix flour and charcoal powder in a big bowl and set aside. 

8. Place 12.5g icing sugar and 12.5g shortening in a pot and pour in 62.5g pandan water. Stirring using a handwhisk, boil the mixture until the shortening has melted.

9.  Pour the hot liquid into the flour mixture. Using a rubber spatula, stir mixture to form a soft dough and leave to cool.

10. When the dough is cool enough to handle, knead the dough (I wore a powder free and food grade glove) until smooth.

Combining the Moo Moo 

11.  Weigh out 11g of white moo moo dough and 11g of black moo moo dough. Divide each snowskin dough further into half and shape each into balls.

12. Place 2 white snowskin dough and 2 black snowskin dough together, with the white and black dough alternating. 

13. Using lightly floured hand, flatten the black-white-black-white snowskin dough into a round disc. Place a chocolate lotus filling ball in the middle of the flattened dough. Enclose the chocolate lotus 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)

14. 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.

15. Chill snowskin mooncakes for a few hours before consuming.

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