Blueberry and Cranberry Lotus Paste Snow Skin Mooncake

Feeling disappointed on the colour of the Snow Skin mooncakes. :( Due to the off white colour of the Kao Fen, I can't get the exact colour which I wanted. For the first batch I used violet and the colour turn out like dirty purple so the second batch I used sky blue but it turn out like blueish green. Even my son laughed at my mooncake and name it 'Greenberry mooncakes'. :0 Hahaha....

Oreo Chocolate Lotus Paste Snow Skin Mooncake

Recipe

Ingredients
100g kao fen (cooked glutinous rice flour)
28g shortening
95g icing sugar
130g water
1tsp chocolate paste

Filling
240g lotus paste
30g cooking chocolate (melted)
2tsp cocoa powder
6pcs Oreo cookies (crushed)

Dusting
50g tapioca flour/Hong Kong flour
(steamed for 10mins, cool and sift twice)

Steps:
Dough:
1. Sift kao fen and icing sugar together.
2. Rub in shortening into the flour mixture until it resemble bread crumb.
3. Mix the chocolate paste and water together.
4. Add in liquid mixture into the flour mixture and mix to form soft dough. Do not overmix. (Dough will look rough but soft in texture.)
5. Cover the dough and rest in the fridge for 15mins.

Filling:
1. Mix all the ingredients together until well combined.
2. Divide the Oreo chocolate lotus paste into 12 balls of 30g each.
3. Roll them into balls.

Shaping:
1. Divide dough into 12 portions of 25g each.
2. Dust the surface, rolling pin and mould lightly with flour.
3. Roll out the dough, leave the centre slightly thicker than the edge.
4. Wrap the dough with the lotus paste and seal the edges.
5. Press into the mould and plunge it out slowly.
6. Use a brush and brush away excess flour around the mooncake.
7. Chill in the fridge and serve.

Note: Weight of the skin and filling depend on the size of the mould.

Red Bean Paste Coconut Snow Skin Mooncake

Melon Seeds Lotus Paste Rock Melon Snow Skin Mooncake

Melon Seeds Lotus Paste Pandan Snow Skin Mooncake

Lotus Paste Jelly Mooncakes

Crystal Jade Lotus Paste Jelly Mooncakes

Recipe

Ingredients
Egg yolk
200g water
40g sugar
1tsp agar-agar powder
1tbsp fresh milk/evaporated milk
few drops of orange food colouring

Green strips jelly
200g water
40g sugar
1tsp agar-agar powder
2tsp fresh milk/evaporated milk
few drops of green food colouring

Filling
200g water
40g sugar
1 1/4tsp agar-agar powder
100g lotus paste
50g coconut milk

Pastry
400g water
50g sugar
2tsp agar-agar powder
3 blades pandan leaves

Steps:
Egg yolk:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the milk and colouring.
3. Pour into the ice-cube mould and leave it to set.

Green strips jelly:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the milk and colouring.
3. Pour into a container and leave it to set.
4. Use a grater and grate the jelly into fine strips.

Filling:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the coconut milk and lotus paste until well combined.
3. Return to fire and bring to a boil.
4. Pour mixture into mould and place an egg yolk into the agar-agar.
5. Leave it to set.
6. Remove agar-agar from mould, use a fork and scratch on it surface. (This allow the filling to stick onto the pastry.)

Pastry:
1. Boil water, pandan leaves, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire.

Assemble the jelly:
1. Spoon some grated jelly into the mould and pour the pastry mixture into the mould about 1/4 full.
2. Let it half set then place the filling onto the jelly.
3. Spoon some more grated jelly onto it and fill up the mould with the pastry mixture.
4. Leave it to set and chill in the fridge.
5. Loosen the side of the agar-agar, invert it and gentle press the agar-agar out of the mould.