Tuesday, September 4, 2012

Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling

Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling

Mid-Autumn Festival (aka moon festival or mooncake festival, 中秋節) is one of the important festivals in Chinese calendar. I’ve grown up from a family that would have store-brought mooncakes every year. Since I moved to Australia, I’ve been pondering over the idea of making my own mooncakes. After many years, I made some traditional and trendy ones finally.

Coconut milk and pandan juice often go well together in making Chinese dessert. Off I went with this idea and made these mini snow skin mooncakes for our church gathering. The smell, taste and colour of both coconut milk and pandan are very unique, that you hardly find any other things to replace them. Fresh pandan leaves are not common here. I could source some frozen ones though, and was glad that it was a big hit in our gathering.

Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 60 mins
Yield: 16 mini mooncakes (50 grams each)

Ingredients:
  • 55 gm glutinous rice flour
  • 45 gm rice flour
  • 25 gm wheat flour / wheat starch
  • 60 gm caster sugar
  • 190 ml milk
  • 30 ml condensed milk
  • 25 ml vegetable oil (such as sunflower oil or canola oil)
  • 40 ml pandan juice
  • 2 to 3 drops of pandan paste / pandan essence, optional
  • 320 gm mung bean filling (To make the filling, refer to this recipe.)
  • 2 Tbsp cooked glutinous rice flour, for coating
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Method:
  1. In a large mixing bowl, combine glutinous rice flour, rice flour, wheat flour and sugar well.
  2. Mix milk, condensed milk, pandan juice and oil together. Pour into the flour mixture and stir to combine. Drain through a fine sieve into a large and shallow pan.
  3. Steam the batter in a wok over medium-high heat, for about 15 to 20 minutes. Try a bit of the dough. If it doesn’t have any raw flour taste, it’s cooked through. Remove from wok and let it cool down. Scrape the dough out onto a plastic board or a kitchen benchtop lined with plastic film. Lightly knead by hand until smooth. Cut dough into 16 portions, 30 grams of each.
  4. Divide mung bean filling into 16 portions, 20 grams of each. Roll each into a round shape.
  5. Wrap each filling ball with a dough portion. Roll with your palms and lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place into a mooncake mould. Press to print the pattern. Repeat this step until finish all the dough and fillings. Store the mooncakes into an air-tight container. Put kitchen paper on top to prevent any condensed water dropped on the mooncake surface. Refrigerate overnight. Enjoy.
How to make pandan juice:
  1. Rinse 4 pieces of pandan leaves and wipe dry. Roughly cut into smaller sections. Use an electric food processor to process the leaves with 4 tablespoons of water until finely cut.
  2. Transfer to a filter paper. Squeeze out the pandan juice. Then measure out the amount yielded by the recipe. The rest of the pandan juice can be stored in fridge with cover for up to a few days.
Notes:
  • How to prepare cooked glutinous rice flour: Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.
  • If you don’t have a mooncake mould, you can use a jelly mould or any other mould that comes in handy to you.
  • If pandan leaves are not available, you can replace it with milk. 
  • Add more pandan paste if you like a deeper colour.
  • When the dough is still hot, it seems to be quite oily. Don't worry. It won't be greasy at all, when it cools down completely.
  • The snow skin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.

73 comments :

  1. Christine, I can imagine the taste, sure very fragrance and yummy.

    ReplyDelete
    Replies
    1. Yes, it is. :)
      Amazed that many of my group members started making these mooncakes, more than I did.

      Delete
  2. That's some lovely mooncakes here. I like the delicate green which I always associate this color with the fragrance of pandan.

    ReplyDelete
    Replies
    1. Like this kind of semi-translucent feel of green.

      Delete
  3. My 'dough' turn out to be very oily!? Instead of pandan juice I used coconut milk. That should cause a problem? I do wish it work.

    ReplyDelete
    Replies
    1. If the dough completely cools down, you won't feel it oily at all.

      Delete
  4. These look cute and nice. The combination is just divine.

    ReplyDelete
  5. Hi.if i want to make standard size mooncake.how should i adjust the recipe

    ReplyDelete
    Replies
    1. What do you mean by standard size? How big is your mooncake mould?

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  6. 7.5cm diamEter mooncake.my mould have this size and a smaller size.think its the mini mooncake size

    ReplyDelete
    Replies
    1. Do you know how many grams of a mooncake it can make with it?

      Delete
  7. Last night i tried with about 125g.it fits nicely.but when baking using the traditional one.it looks like dou sar bing.not sure is it too big

    ReplyDelete
    Replies
    1. Your mooncake mould is much bigger than mine.
      If you want to make this ice-skin mooncake using your 125g mould, you might try using 75grams of dough to wrap 50grams of filling.

      For making traditional ones, you might try to use 40grams of dough to wrap 85grams of filling.

      Hope it helps.


      Delete
  8. Thanks.traditional ones 40g can wrap 85g?wow..okok.i go back trythanks

    ReplyDelete
  9. On Fridays, I share my favorite food finds in a series called Food Fetish Friday - and I love this post so I'm featuring it as part of today's roundup (with a link-back and attribution). I hope you have no objections and thanks so much for inspiring me...

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  10. thks for sharing, the combination sound delicious
    will give this a try :)

    ReplyDelete
  11. Hi Christine, May I ask, if I am using the phoon huat Snowskin premix, how should I adjust from ur recipe? Thank u.

    Regards,
    Xiaobin

    ReplyDelete
    Replies
    1. Hi Xiaobin,
      If it's snowskin premix, you just need to follow the instructions on the packaging, then add a few drops of pandan paste into the mixture.

      Delete
  12. Hi Christine, thank u for ur prompt reply. Really appreciate it. Ok I shall try real soon.. :-)
    Xiaobin

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  13. Hi Christine, please confirm if you're using a 50g mould when making these. I need to invest in them before trying these out. Thanks, Sharisse

    ReplyDelete
  14. Hi Christine,
    I've seen in other recipes that they require to use koh fen for the snow skin. Does this recipe actually use glutinous rice flour and not koh fen? Also, how long in advance should we make this in time for Moon Festival?

    Thx

    ReplyDelete
    Replies
    1. Koh fen (糕粉) is cooked glutinous rice flour. I just made some to coat the dough.
      You can use koh fen if you like.

      Delete
    2. Thanks for the quick reply. Just to confirm, we can just use glutinous rice flour (koh fen is not required)?

      Delete
    3. If you follow this recipe, you don't need to buy koh fen, just use glutinous rice flour.

      Delete
  15. Hi Christine,
    Based on your delicious Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling photos, we'd like to invite you to submit your food photos on a food photography site called http://www.foodporn.net so our readers can enjoy your creations.
    It is absolutely free and fun to make others hungry!
    Thanks :)

    ReplyDelete
  16. hi! if i use koh fen to replace glutinous rice flour, is it the method are same as shown above?

    ReplyDelete
    Replies
    1. Koh fen is already cooked glutinous rice flour. So you don't need to steam it. Just follow the instructions on the packaging of koh fen, then add other ingredients you like, for an example, pandan juice. And then knead into a dough. Wrap fillings inside.

      Delete
    2. thank you very much Christine! i got another question.. if using koh fen,do i need to add on with wheat flour and rice flour too??

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    3. Oh, you have to use the koh fen premixed for making snow skin mooncakes. If you add other kinds of flour, you still have to cook/steam the flour mixture because other flours are not cooked yet.

      Delete
  17. Hi Christine,
    I would like to know the size of your moon cake mold?
    Diameter? There is a wide variety and sizes that can be purchased on the internet.
    Thanks,Kim

    ReplyDelete
    Replies
    1. The diameter of my mooncake mould is about 4.5cm. I got it from Hong Kong.
      You might try ebay to see if you have luck.

      Delete
  18. Hi Christine, thank you for posting this wonderful recipe. One question, can I substitute wheat flour with all purpose flour?

    ReplyDelete
    Replies
    1. Sure, you can substitute wheat flour with all purpose flour. The texture of end product will be different though.

      Delete
  19. hi Christine,

    I wonder if there's any substitute for wheat flour and corn flour? Are they the one that you get from Asian store? Thanks!

    ReplyDelete
    Replies
    1. Yeah, you can easily get wheat flour and corn flour from any Asian stores.

      Delete
    2. Thanks! is it possible to use potato starch (it says 生粉) to replace corn flour?

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    3. This recipe doesn't call for any potato starch. Don't quite get your question, sorry.

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    4. I found that you have used corn flour in another recipe of yours, "Ice skin mooncake with custard filling". So I am just wondering if i'm able to use potato starch to replace corn flour in that recipe.
      I merged both the questions here because I can't seemed to comment on the other recipe page. Sorry if its confusing! Happy Mid-Autumn Festival to you! :)

      Delete
    5. I haven't experimented potato starch with that recipe. Yet you can give it a go to see if you would like it.

      Delete
  20. Hi christine, your mooncakes look good. Wld like to try to make it. If I don't put pandan paste/essence, will it affect the mooncake taste? Should I put a bit more pandan juice instead to make up for the lack of pandan paste/essence? If yes, how much pandan juice should I put altogether? Thanks.

    ReplyDelete
    Replies
    1. If not using the pandan paste, it won't affect the end products at all. It only helps to increase deeper colour and fragrance.
      If you only use freshly squeezed pandan juice, you can add any amount to your liking, just subtract/take out the same amount of milk. That's easy.

      Delete
    2. Thanks for your prompt advice, Christine. Happy Mid-Autumn Festival to you!

      Delete
  21. OMG wow :) You are too talented Christine! I've never thought of and don't think I will ever be able to make moon cakes and definitely not pandan flavoured ones hehe but these look so so so delicious :D you're family is so lucky to eat these ~

    ReplyDelete
  22. Happy Mid-Autumn Festival :-)
    Thank you for posting this recipe.. They turned out really, really well. I'm especially grateful that you made it easy for a complete beginner like me to understand the recipe :-)
    But the 190mls of milk made the dough very, very sticky.. Should I lessen the milk?

    ReplyDelete
    Replies
    1. So glad that you made it and liked this recipe.
      The moist including the milk is for keeping the dough soft for days . I won't recommend to reduce any milk. If you find the dough is too sticky to handle, wear plastic gloves and roll the dough on a plastic board. It's much easier to work with.

      Delete
  23. looks yummy..

    I am Indonesian and very familiar with Panda paste you are using :D.

    ReplyDelete
  24. Thank you for your recipe! Ive tried many other recipes which have not tasted nearly as good as yours. Yours was the best. Recommended to all

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    Replies
    1. Am thrilled. Thanks so much for your love of my recipe.

      Delete
  25. Hi Christine,
    how do I can order your cook book Christine?

    ReplyDelete
    Replies
    1. Hi Lien,
      Please check this post and you'll get all the details on how to order my cookbook.
      Thanks for your support. :)

      Delete
    2. Hi Christine,
      I click in Post but I still couldnt order your cook book, please tell me how to order your cook book by English.
      Thanks

      Delete
    3. Hi Christine,
      Just only "yesAsia.com" working but they dont ship to USA and Canada. Can I order from you?
      Thanks

      Delete
    4. Oh, sorry, I don't sell books here. Can't help you then. :(

      Delete
  26. I used to live in Hong Kong but had to return to Germany a couple of months ago. Your recipes just make me miss my second home, can't stop making all those fantastic treats!
    thanks :)

    ReplyDelete
  27. Hi Christine,
    Would you please teach me how to made fruit cake for Christmas season. Thank you so much

    ReplyDelete
  28. Hi Christine,

    I have a quick question, how can I prevent contamination from handling this product (aside from wearing gloves) since the 'dough' is already cooked when I put the filling in? Is there an extra step I can take just to ensure that what I will be serving is germ-free?

    Thanks!

    Hazel

    ReplyDelete
    Replies
    1. Hi Hazel,
      sorry, except wearing gloves, can't think of any other methods. Some of my friends just use their clean hands to make mooncakes. Seems that they don't have any problem at all.

      Delete
  29. Hi Christine,
    I just got your cooking book but there arent moon cake recipes and some recipes which I like in there. How many cooking book you have? Thanks Christine and Happy New Year to you and your family

    ReplyDelete
    Replies
    1. Thank you for your support of my cookbook!
      That's my first cookbook ever. :)

      Happy New Year to you too !

      Delete
  30. Hi! I really want to make this recipe!
    Can I ask if I want to make the regular size mooncake, what mold size should I buy? Is it the one that hold 125gr? Thank you

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    Replies
    1. I used 50 grams mould. It's easier for you to get the same size of mould.

      Delete
  31. hi! if I want to use the 100 gr mold, what's the ratio of filling and pastry that I should use? Thank you!

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  32. Hi Christine, with the recipe and size of the mooncake. What size of mold you using ya?

    ReplyDelete
    Replies
    1. Mentioned in the recipe, 50 grams mooncake mould.

      Delete
  33. Hi Christine!
    Thanks a lot for sharing this recipe. Totally brightens up my day when i see my snow skin mooncake turned out good! :)
    Just want to ask you, what's the difference between this recipe and the Ice-skin mooncake (http://en.christinesrecipes.com/2009/09/ice-skin-mooncakes-with-custard.html) you shared before this?

    Regards

    ReplyDelete
    Replies
    1. They are a bit different in texture and taste.

      Delete
  34. Hi Christine, can I replace all flour to glutinous flour? Or I can add some corn flour? Thanks

    ReplyDelete
    Replies
    1. That's the formula I tested.
      All purpose flour doesn't work for making snow skin mooncakes.

      Delete