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Friday, September 4, 2015

NATURAL COLOUR - BLACK SESAME SNOWKSIN MOONCAKES


This is similar to my postings on Beetroot Snowskin Mooncake and Orange Snowskin Mooncake.
Here I used pandan water and black sesame seeds for the snowskin and red bean paste [tau sar mooncake paste].
The recipe is different from the usual as it uses superfine flour and tang mian fun [wheat starch].  These two flours have to be steamed before use.
The recipe is available in Yum Yum Magazine No. 86.  There are four flavours [beetroot, orange, sesame seeds and blue pea] but I did only beetroot, orange and black sesame.  I didn't make the blue pea  cos' I have made some the previous years [recipe here]
For the filling, you can make your own or use less sweet store bought mooncake paste  for this snowskin mooncake.
Basic Ingredients for the Snowskin [Pin Pi] - slightly modified the method
[makes 70gm x 8 pieces]
35 gm tang mian flour [wheat starch]
35 gm superfine flour [low protein flour]
130 gm kao fun [fried glutinous flour]
150 gm icing sugar
50 gm shortening
150 ml pandan water*
[boil several pandan leaves with about 200 ml water for 10 minutes.  Cool and chill water before use]
2 tbsp toasted black sesame seeds - lightly crushed if prefered
Filling - store bought
[my mould requires 100-110 gm  mooncake paste]
880 gm red bean [tau sar] mooncake paste
some toasted melon seeds
  • mix toasted melon seeds with the red bean paste.  Divide into 8 equal portions [70 gm].   Roll into a ball.  Chill until required.   This can be prepared earlier and chill in the fridge.
  1. Steam tang mian flour and low protein flour at high heat for 5 minutes.  Leave to cool and sift together with kao fun and icing sugar in a big bowl.
  2. Rub in shortening until it resembles bread crumbs.  Add in the sesame seeds.
  3. Pour in chilled pandan water.  Knead into a soft and smooth dough.  Cover to rest for at least 30 minutes.
  4. Divide pin pi into 8 portions.  Roll into a ball.
  5. Flatten dough in between plastic sheet and wrap filling.  Shape into round.  Coat dough with some kao fun and press into a mooncake mould.
  6. Knock out the mooncake and place in mooncake container, chill it in the refrigerator before serving.

I'm submitting this post to Cook Your Books Event #27 hosted by Joyce of Kitchen Flavours

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