Recipe: Snowskin Mooncake

Custard Mooncake

  • Snow skin (ping
  • pei):
  • 600g icing sugar
  • 300g kao fun flour (commercial cooked
  • glutinous rice flour, sold in supermarkets)
  • 70g shortening
  • 250g water
Method:

Mix well water and shortening. Add icing sugar and flour and knead into a dough.

Custard filling:

  • 30 eggs
  • 1kg sugar
  • 700g butter
A
  • 250g flour
  • 250g corn flour
  • 250g milk powder
  • 250g custard powder
  • 400g condensed milk
  • 1kg coconut milk (you can buy it at the wet
  • market)
  • 40 salted duck egg yolks (cooked)
Method:

Mix well sugar with butter. Add whole eggs one by one until the ingredients are well mixed.

Add ingredients A and mix well.

Pour in condensed milk and coconut milk. Boil the mixture slowly for 45 minutes or until it binds properly.

Blend egg yolks until the paste is smooth.

Roll 70g of snow skin till thin. Fold in 112g of custard filling and place it in the mooncake mould. Knock out the mooncake.

Note: Snow skin (ping pei ) mooncakes are not baked but can be savoured instantly or served chilled.

 

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