Colorful Snow Skin Mooncakes
In Asia, the moon is a respected source of light, strength, and inspiration. It's so highly respected, this dessert is made and enjoyed in its honor.
Yield: 8 Pieces (50g Each)
65g koh fun* (cooked glutinous rice flour; if you can’t find it, make it below)
40g icing sugar
50ml coconut milk, warmed in the microwave
7g coconut oil, room temperature
1 tsp Suncore Foods® Blue Butterfly Pea Powder
½ tsp red yeast rice
1 tsp Suncore Foods® Pink Pitaya Powder
1 tsp Suncore Foods® Emerald Pandan Powder
*Homemade koh fun:
53g glutinous rice flour
53g rice flour
23g wheat starch
1. Preheat oven to 200F. Combine the flours together and place onto a baking sheet lined with parchment paper. Toast for 10-12 minutes. Remove from oven and let cool. Proceed with the recipe.
2. Filling — 240g lotus seed paste (or red bean paste). Divide the filling into 8 equal round balls, approximately 28g each.
3. Combine the koh fun, icing sugar, warmed coconut milk, and coconut oil together. Knead together to form a smooth dough.
4. Divide the dough into 4 equal portions. (2 portions are blue, 2 portions are red, 2 portions are green, and 2 are white/uncoloured).
For Blue: To one portion, add in ½ tsp Suncore Foods® Blue Butterfly Pea Powder and knead the colored powder into the dough until smooth and incorporated. Divide the dough in half so you have 2 blue portions. Form into balls.
For Red: To the second portion, add in ½ tsp red yeast rice powder and 1 tsp Suncore Foods® Pink Pitaya Powder. Again, knead the colored powder into the dough. Divide the dough in half so you have 2 red portions. Form into balls.
For Green: To the third, add in 1 tsp Suncore Foods® Emerald Pandan Powder. Likewise, knead the colored powder into the dough. Divide the dough in half so you have 2 green portions. Again, form into balls.
*Note, we left 2 pieces uncolored, but you can choose to use another color or increase the amount of a similar color.
5. Taking a colored dough, place into a large piece of plastic wrap. Flatten the dough with a rolling pin to a disc about 2″ in diameter.
6. Place the filling in the center and enclose the filling with the dough and gently use your hands to form into a round ball.
7. Lightly dust a 50 gram mooncake mold with some koh fun.
8. Place the ball into a mooncake mold (I used a plastic one with a spring-loaded plunger).
9. Invert the mold, press firmly on the plunger to imprint the chosen shape and release the mooncake gently onto a plate. Repeat with the remaining.
10. Snow Skin mooncakes can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before enjoying.