Mooncakes were a kind of offering to the moon in ancient times. At present, it is the most popular food for the Mid-Autumn Festival.
While mooncakes are traditionally baked, there is also the non-baked type which is better known as snow skin mooncake. Unlike traditional mooncakes which are served at room temperature, snow skin mooncakes are usually eaten cold.
Highlighted
Snow skin mooncakes are typically white and served cold hence the term ‘snow skin’. However, these snow skin mooncakes are more colourful these days as flavours are added into the crusts.
For example, we can add pandan juice for an aromatic version of the snow skin mooncake resulting in green-coloured skin or bunga telang juice for a beautiful blue hue.
As snow skin mooncakes are not baked, high temperatures cannot be used to kill bacteria. However, I’m going to share a recipe that requires the dough to be steamed which is my all-time preferred version.
Today, I am going to share the recipe of a much sought after snow skin mooncake among my family and friends – SNOW SKIN DURIAN MOONCAKE. Durian lovers, rejoice!
Durian Snow Skin Mooncake with Salted Egg Yolk Recipe
Ingredients:
40g glutinous rice flour
35g rice flour
15g corn starch
35g icing sugar
135ml milk
25ml oil
Salted duck egg yolk
Toasted melon seed
Dried Blue Butterfly Pea Flower
Fresh Durian Pulp
MEASUREMENT FOR FILLING FOR 150g MOULD
- WITH SALTED EGG YOLK
1 salted egg yolk = 12g
White Lotus Paste Less Sugar = 20g
Fresh Durian Pulp = 68g
Skin dough = 50g
- WITHOUT EGG YOLK
Fresh Durian Pulp = 100g
Skin dough = 50g
Method:
- Separate salted egg yolk from the egg white.
- Steam egg yolk for 15 minutes.
- Deseed durian without popping some of these delicious pulps into your mouth. I know it’s hard to resist because the temptation to eat the durian as it is is so great but keep in mind that we’ll need these for the mooncake.
- Use a pair of scissors to cut through the fibre of the durian pulp.
- Weigh the durian flesh according to your mould capacity.
- Scoop some durian pulp into teacups and try to shape it as round as possible using a teaspoon.
- Place a salted egg yolk in the middle if you wish to include it. You may also wrap the salted egg yolk with some lotus paste prior to adding into the durian pulp.
- Freeze until it is firm to handle.
- Meanwhile, prepare the snowskin dough.
- Pour hot water into a bowl of dried blue pea flower and set aside.
- In a separate bowl, combine glutinous flour, rice flour, corn starch and icing sugar.
- Add 135ml fresh milk and mix.
- Add oil and continue mixing.
- Pour the mixture through a strainer.
- Add blue butterfly pea flower extract and stir.
- Steam for 20 minutes.
- Immediately mix to form a soft dough.
- Leave to cool to room temperature.
- Once cooled, refrigerate for 30 minutes.
- Measure the dough according to your mould capacity.
- Place the dough in between two layers of plastic.
- Use a rolling pin to flatten the dough.
- Place the frozen durian pulp, wrap and seal (refer to the attached video to see how it is done).
- Sprinkle some fried glutinous flour onto the ball of mooncake.
- Use the mould to shape it.
- Refrigerate until ready to be served.
You may also use the above recipe to make many other flavours of snow skin mooncakes. Let your creativity take over and create something to your personal favourite.
The sky is the limit as long once you know the basics of making snow skin mooncakes.
To make it extra special for this year’s Mid-Autumn Festival, here, I share another video and recipe on how you can make the assorted flavours snow skin mooncakes aside from the durian’s.
Snow Skin Mooncake: Bunga Telang Salted Egg Yolk with Green Tea White Lotus Paste Filling
Despite the current condition that everyone is facing all over the world, let’s celebrate this year’s Mid-Autumn Festival in a more relaxing way by baking these mooncakes on your own. Or even better, along with your kids!
Stay safe and have a happy Mid-Autumn Festival to those celebrating!