Green Tea Snow Skin Mooncake

The original recipe for this mooncake was based on Amanda’s recipe for Snow Skin Moon Cake and Ja’s Green Tea Moon Cake. I didn’t have any fried glutinous rice flour available so I used Lily’s recipe for a home made one with just a minor change.

To make home made fried glutinous rice flour or KOH FUN:

1. Bake flour in the oven for 10 minutes at 350 degrees.
2. Place baked flour in a bowl and steam for 1/2 hour.
3. Remove and put in a microwable glass bowl . Microwave on high 1 minute at a time until slightly brown. My one pound bag of glutinous rice flour took 3 minutes, stirring every 1 minute to make sure flour does not burn.

To make Snow Skin:

3/4 cup Koh fun or fried glutinous rice flour
1 tbs green tea powder
1/2 cup powdered sugar (OR 3/4 cup Splenda + 2 tbs cornstarch)
1/3 cup vegetable shortening or butter
120 ml cold water

1. Sift Koh Fun, powdered sugar and green tea powder into a mixing bowl.
2. Add shortening into the flour mixture and rub until it resembles coarse bread crumbs
3. Gradually add in cold water a little at a time until a soft dough forms.
4. Let sit for 20 minutes before using.

To make Filling:

2 cups black beans soaked overnight in enough water to cover
1/2 cup Splenda
1/3 cup oil or melted butter

1. Wash and drain soaked beans.
2. Boil in enough water until tender.
3. Mash (using food processor or blender or hand blender) until it is the consistency of mashed potatoes or paste.
4. Heat oil in wok or pan (non-stick is better). Add bean paste and sugar. Fry until dry, adding more oil if required. Cool before using.
5. Roll into balls big enough to cover your moon cake mould.

Assembling your moon cake:

1. Wrap each portion of filling with a portion of snow skin.
2. Press into mooncake mould.
3. Knock out and chill before serving.

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» The Duo Dishes said: { Feb 27, 2009 - 03:02 }

Never heard of mooncake before. This is the one with golden syrup?

» virtual chef said: { Feb 27, 2009 - 08:02 }

Mooncakes are Chinese pastries traditionally eaten during the Mid-Autumn Festival. And it uses syrup that is usually made a year in advance. But in a bind, golden syrup works very well! This snowskin mooncake does not use the syrup but the traditional one does. Here is a link to one of the best ones I have seen ( and learned how to make!) :

» JoŇ°ko said: { Feb 1, 2011 - 07:02 }

If you ask me the best teas are from Japan, like sencha, macha…

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