Monday 16 September 2013

Rainbow snowskin mooncakes 彩虹冰皮月饼 (中英食谱)

Last week we had rainbow cake and cupcakes to celebrate my daughter's birthday. This week we are welcoming the mid-autumn festival with rainbow snowskin mooncakes.

Actually, I was not planning to make any snowskin mooncake this year since I have already done a few batches of Shanghai mooncakes for the past two weeks. However, this afternoon I was in the mood to 'play' in the kitchen and decided to attempt some rainbow snowskin mooncakes. Sometime ago, I saw someone in a baking group who has done this rainbow mooncakes before and got the idea from her. The rainbow colours continue to cheer us up especially this mama here who is getting the jitters as PSLE draws nearer...haha!

Rainbow snowskin mooncake 

Ingredients 材料: (makes about 18 small mooncakes)

150g Kou Fien/Fried Glutinous Flour 糕粉/熟糯米粉
180g Icing Sugar 糖霜粉
27g Olive Oil 橄榄油
200ml water 水
Wilton gel colouring - violet, blue, green, yellow, orange and red
色素 - 紫,蓝,绿,黄,橙和红
480g Lotus Paste 莲蓉

Method 方法:

1. Mix the kou fien and icing sugar together.

2. Add in the olive oil and water, mix well.

3. Divide the dough into six portions. (see photo 1)

4. Add a drop of colouring at a time to each portion, mix until you get the colour tone that you prefer. (see photo 2)

5. Cover the dough and rest for 15 minutes.

6. Divide the dough to the size require.

7. Flatten each dough into a circle and cut into 6 equal parts. (see photo 3) 

8. Exchange each part until one dough has all the 6 colours. (see photo 4)

9. Wrap in the filling. (see photo 5)

10. Put into the mooncake mould and press it firm.

11. Knock out and put into a container. (see photo 6)

12. Keep in the fridge for consumption later. 

Notes 笔记:
- You can make your own fried glutinous by frying it in a cooking pan, stir it continuously (about 8 to 10 minutes) on low heat until you see some smoke coming up and the flour turns slightly yellow. Off the heat, remove from pan and set aside to cool down before using.  Unused portion if kept properly can be stored in the fridge for up to six months.
- 自制熟糯米粉:将糯米粉放入一个干净,无油无水的锅中,用小火,干炒至稍微冒烟即微微发黄,(大概8~10分钟),熄火。待凉备用。 用剩余的熟糯米粉如果保存妥当可以在冰箱收藏达六个月。

For more mooncake recipes 其他月饼食谱:

1. Click here for Shanghai Mooncake 上海月饼
2. Click here for Fish Doll Mooncake 简易鱼儿公仔饼
3. Click here for Healthy Purple Sweet Potato Snowskin Mooncakes 健康紫薯冰皮月饼
4. Click here for Baked Chocolate Mooncakes 巧克力烤皮月饼
5. Click here for Healthy All Natural Snow-skin Mooncake 健康全天然材料冰皮月饼
6. Click here for Baked Custard Mooncakes 酥皮奶黄月饼
7. Click here for Watermelon Shaped Pastry Mooncake 西瓜造型月饼
8. Click here for Cheesy Shanghai Mooncakes 芝士上海月饼
9. Click here for Baked Mooncake with Mandarin Peel Red Bean Paste 陈皮红豆沙烤皮月饼
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