Mooncakes...

Thanks to Aunt Pauline who so kindly encouraged MOmmy to try making her snowskin mooncakes, even to the extent of giving us some of the ingredients that she's left with after making her batch of mooncakes, weighing scale and the mould. Keziah was actually quite excited about this whole session. She's all ready to get her hands on moulding the mooncakes.

Here's the recipe we used from Aunt Pauline with some modification as there were no premix available:

Ingredients
300 gms Phoon Huat Premix Fried Glutinous Rice Flour (糕粉) (150 gms Fried Glutinous Rice Flour and 150 gms icing sugar)
40 gms Hong Kong Flour (usually used for making 包子)
50gms Fried Glutinous Rice Flour (for dusting)
65 gms Shortening
150 ml Ice Water
2tbsp Fresh Milk
500 gms Lotus Paste or Green bean paste
50gms Melon Seeds
18 Salted Egg Yolks (optional)
*300 gms of Fried Glutinous Flour made 14 medium size snow skin moon cakes

Method of Preparation
(Salted Egg Yolks)
- Drain the liquid out of the salted eggs
- Add 2 tbsp of oil onto a plate
- Place the egg yolks onto plate and steam it for 10mins
- Set it aside after it's cooked

(Moon Cake Skin)
- Rub shortening into flour mixture till it looks like coarse meal
- Add Milk & Ice Water a little at a time till you get a soft dough that doesn't stick
- Cover & leave the dough in a cool dry place (or refrigerate it) for up to 30mins
- Scale & Weigh 35gms per portion (depending on the size of your mould; you've got to trial & error on this)

(Filling)
- Mix lotus paste with melon seeds
- Scale & Weigh 40gms per portion (including egg yolk)

(Assemble)
- Wrap each portion of filling with a portion of snowskin
- Roll it into a ball
- Press it into the mould
- Smoothen the base of the moon cake
- Knock it out of the mould
- Chill before serving