pink mold mooncake

Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
	Here are some of the ingredients and tools you will need to make moon cakes. (A) ready made mooncake filling (lotus paste). (B) golden syrup (C) alkaline water (aka lye water) which balances the acidity of the golden syrup and gives it a beautiful brown finish. (D) mini mooncake moulds. A, C and D from Phoon Huat (PH) or Kwong Cheong Thye (KCT); B from PH or KCT & supermarkets. For golden syrup, you can also get the squeeze bottle type (same brand) with maple flavour. Note: KCT carries filling paste in minimum 500 grams pack (more information on my instagram), while PH sells in minimum 1kg pack.
	In a large bowl, measure and add golden syrup, vegetable/olive oil, alkaline water and vanilla extract. Stir with a spatula until well combined.
	Next, add in sifted floor. Stir with a spatula until just combined. Don’t over knead the dough, as you will still be working on it later, and over kneading will result in a dry and tough dough. Wrap the dough in cling wrap and allow it to rest at room temperature for 2 hours (醒面).
	While waiting for the dough to be ready, measure and weigh 35 grams paste of lotus paste and shape them into a ball (x 12). If you like melon seeds, add about 1-2 tsp per ball (flatten the lotus paste on your palm first before adding the melon seeds so that they are evenly distributed).
	If you want salted egg yolk filling, get raw salted duck eggs. Remove egg white and rinse the yolk, coat them in sesame oil (about 1 tsp per 4 yolks) and steam for 5 minutes. For the mini mould used in this recipe, you only need half egg yolk per mooncake. Weigh halved egg yolk and lotus paste to form 35 grams. Wrap lotus paste around the yolk and shape into a ball.
	After the waiting time of 2 hours, the dough is ready. Mix it with some flour (1/2 tbsp at a time) and knead until smooth.
	Weigh and cut the dough to 15 grams pieces.
	Here’s the fun part, making the mooncakes! Take a piece of dough, flatten it to a circle either by hand or a rolling pin. Place the lotus paste ball in the center of the mooncake skin. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste in a circular, rotating motion. When this is done, shape mooncake into a ball by gently rolling it in both palms. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking.
	Dust the mooncake ball in flour. Press it firmly into the mooncake mould. Turn the mould over and give it a few taps to loosen the mooncake. Repeat until the dough is used up.
	Place the mooncakes on a baking tray lined with parchment paper. Spray the mooncakes with water (to prevent the skin from cracking during baking). Bake in preheated oven of 180 °C (356 °F) for 10 minutes.
	Take out the tray and let it cool outside for 20 minutes. This is to prevent the skin from cracking due to expansion of the filling.
	After 20 minutes, brush mooncakes with egg wash.
	Return to oven and continue to bake for 10-12 minutes, or until golden brown.
	When the mooncakes have cooled down, store them in air-tight containers for 1-2 days before serving. This is to allow the skin to be soft and shiny by allowing the oil to slowly seep through the skin (回油). Get this recipe on the next page >> With about 2 weeks away to the mid-autumn festival (中秋节), this is now the perfect time to make your own mooncakes. Snowskin mooncakes (冰皮月饼) are my favourite over the baked mooncakes, and they are also easier to make – there is no baking involved, and all you have to do is to make the moon cake skin and wrap them around the (ready made!) lotus filling. They are also very pretty to look at especially if you make all kinds of colours. You May Also Like: Traditional Baked Mooncakes Recipe My family love these cute mini snowskin mooncakes, and we have been enjoying them for breakfast or tea break the past few days. Like Us on Facebook Don’t Miss a Recipe! Receive new recipes updates in your email box: Click on photo to view full size Printable Recipe >> Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above. Here are some of the ingredients and tools you will need to make moon cakes. (A) ready made mooncake filling (lotus paste). (B) kaofen (fried/cooked glutinous rice flour) (C) shortening (D) mini mooncake moulds. You can get them from Phoon Huat (PH) or Kwong Cheong Thye (KCT); KCT carries filling paste in minimum 500 grams pack (more information on my instagram) so it is my preferred place to buy, while PH sells in minimum 1kg pack.   In a large bowl, measure and add sifted kaofen and icing sugar. Rub shortening into the flour mixture with your fingertips.   Add iced water and combine with a spatula until a soft dough is formed.   Divide the dough depending on the number of different colours you intend to make. Add food colouring, a few drops at a time, to each portion and knead until the colour is well distributed. You can add a few drops of ice water to help the colour to distribute evenly, if required. Note: I divided my dough into five equal portions. The original colour of the dough is white. I am using red dye for pink, pandan paste for green, yellow and red + yellow for orange.   Divide dough into 15 grams pieces.   Tip: If there are odd leftover dough left, combine and weigh them into 15 grams pieces to make multi-colour snowskin mooncakes.   Divide the filling paste into 25 grams pieces. If desired, add 1 tsp of melon seeds to each serving of filling paste. Shape each dough into a ball. Make the same number of filling balls accordingly to the number of 15 grams mooncake dough you have. Add appropriate amount of kaofen to each portion of dough, a little at a time, and knead until it is no longer sticky. Do not over-knead. Flatten the dough to a small circle either by hand or a rolling pin.   Place the lotus paste ball in the center of the mooncake skin. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste. When this is done, shape mooncake into a ball by gently rolling it in both palms. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking.   Dust the mooncake ball in flour. Press it firmly into the mooncake mould. Turn the mould over and give it a few taps to loosen the mooncake. Repeat until the dough is used up. Store snowskin mooncakes in airtight containers and chill in fridge. Serve cold.