Pingpei mooncake ~ 2011

'Pingpei or Snowskin Mooncakes'' ....... don't they look unusual, the shape I mean.  I chose to differ from the norm and made these using jelly moulds instead.  These antique jelly moulds were handed to me by my mother.  I doubt anyone has ever seen pingpei mooncakes in this shape.
I adapted this recipe from  Anncoo, who doesn't need much introduction as her blog is very popular and she's a one-good baker with excellent creativity and dexterity.  Besides this 'Pingpei mooncake or Snow-skin mooncake', she's got other types of mooncake recipes which you will find  interesting and you'll be kept in awe by her photography skills!

This year's Mid-autumn Mooncake or Lantern festival falls on Monday, 12th September and mooncakes are being displayed and sold in all the supermarkets and market place.  They're not cheap though and I think the prices have gone up compared to previous years, so why not 'Do-it-yourself' and enjoy the fruits of your labour!

Recipe for Pingpei ~ Snowskin Mooncakes
(adapted from Anncoo's Journal, made half recipe)

Ingredients

• 150 gm koh fun (cooked glutinous flour)
• 90 gm icing sugar
• 45 gm shortening
• 125 ml  ice-cold pandan/ginger water
• Colouring + 1/4  tsp essence      (I omitted)

Filling

• 400 gm red bean filling
• 15 gm lightly toasted melon seeds (kua-chi)

Method

1. Sieve koh fun and icing sugar, mix in a bowl.
2. Add shortening with a spatula, make a well in the centre and pour in the ice-cold pandan/ginger water.
3. Mix and knead into a soft dough, not sticky.
4. Cover the dough with a damp cloth and rest for 10 mins.
5. Weigh out portions of 35 gm of dough.

For the Filling

1. Mix the 2 ingredients and weigh out portions of 40 gm of paste.
2. Roll lightly into balls.

To assemble

1. Take a portion of dough, flatten lightly.
2. Put in a ball of filling and wrap up into a ball.
3. Roll ball onto koh fun and place in moulds. 
4. Press hard and knock out.  (Ball of dough should fill up 1/2 the mould)
5. Keep in container and refrigerate for a few hours before serving.
6. Makes 11 mooncakes.

Method for Pandan/screwpine or ginger water

1. Tear 4 pandan/scsrewpine leaves, tie into a knot.
2. Boil 1.1/2  cups of water with a small knob of smashed ginger.
3. Simmer for about 20 mins.
4. Discard leaves, ginger, let cool before refrigerating till ready for use.

I'm sending this entry to   Muhibbah Malaysian Monday.  Do check it out  'here'!