Learning > Recipes

Pumpkin Snow Skin Mooncake

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Ms Elaine Teng

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Prep time: 30 mins, excludes time for soaking ingredients

 

Cooking time: 50 mins

 

Makes: 8 pcs

 

Mung Beans Filling (yields about 120g)

 

  • 50g mung beans
  • 5g pandan leaves, knotted
  • 30g sugar
  • 35-40 ml water
  • 1 tbsp cooking oil
  • Pumpkin Dough Skin (yields 125 gm)
  • 25g top flour or Hong Kong flour
  • 25g cooked glutinous rice flour / kao fen
  • 4g Crisco or any type of shortening
  • 30g icing sugar, sifted
  • 35-40g pumpkin puree (steam pumpkin and blend to obtain puree)

 

Method – Mung Beans Filling

 

1. Wash mung beans and soak in hot water for 2 hours, or soak in cold water overnight.

 

2. Drain and steam mung beans and knotted pandan leaves for 30 mins.

 

3. Remove pandan leaves. Transfer cooked mung beans and sugar into a blender, and blend till smooth.

 

4. Add water and cooking oil to a pan and bring to a rolling boil over moderate heat.

 

5. Add in blended mixture, stirring constantly to prevent paste from burning. Cook for about 10 mins till mixture becomes dry.

 

6. Transfer mixture to a bowl. Set aside to cool before use.

 

7. Roll mung bean paste into balls of about 15g each.

 

Method – Pumpkin Dough Skin

 

1. Dry-fry top flour over low heat for about 10 mins and sift it when it has cooled down.

 

2. Sift cooked glutinous rice flour and cooked top flour into a bowl. Form a well in the middle of the flour mixture.

 

3. Mix in Crisco, icing sugar and pumpkin puree thoroughly.

 

4. Once the mixture has come together evenly, stop kneading.

 

Assemble the sushi snow skin mooncake

 

  1. Prepare the dough skin, filling, sushi mould, additional kao fen for dusting, and the weighing scale.
  2. Weigh each portion of the dough skin.
  3. Flatten each portion of the skin into a flat circle.
  4. Place a portion of the filling on top.
  5. Cover the filling with the skin.’
  6. After dusting the ball of mooncake with some kao fen, place it into the mould.
  7. Using your palm, gently flatten the ball of mooncake into the mould.
  8. Once it’s done, gently knock the side of the mould on the tabletop to release the mooncake.
  9. With more practice, you will be able to make these cute mooncakes in no time.

 

Tips

 

  1. Long period of kneading will yield dough that becomes difficult to handle.
     
  2. If the dough becomes too elastic, add a little water and knead lightly.

 

Source: Ms Elaine Teng. Reproduced with permission.

 

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