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Wednesday, September 18, 2013

Savoury Cheesy Pandan Snow Skin Mooncake [2013]

For this mooncake filling, I used Pandan Snow Skin dough.  The green colour from the pandan water is just nice.  Couldn't take pictures on cross section of the mooncakes cos' these are for giveaways [but I did see it at my friend's place when she cut it, looks good like professionally made, hehehe!].
Pictures were taken at my mum's place and found that the pieces with just the cheesy tau sar [mung beans paste] were given to friends and not my mum.  This one is with the savoury sweet mung beans paste [recipe in tomorrow's post].    Anyway, the combination was good, too.

This mooncake was good, very fragrant mooncake skin without adding any essence.  Tasted it when I used the excess and leftovers to make smaller ones.
Ingredients - weighs about 350 gm
[makes about 6 pieces]
100 gm cooked glutinous flour [kao fun]
90 gm icing sugar
120-130 ml iced cold green pandan water*
30 gm shortening
* blend 5 blades of pandan leaves with about 150 ml boiled cool water.  Strain to obtain the pandan water, refrigerate until required.
  1. Sift icing sugar with kao fun into a mixing bowl.
  2. Rub in shortening with your finger tips until fine grains formed.
  3. Stir in the iced cold green pandan water.  Mix and combine into a soft dough.
  4. Cover and leave aside to rest for about 30 minutes.
  5. Roll into a long log and cut into 6 equal portions [about 60 gm/piece].
  6. Roll each piece into a ball and flatten it slightly.  Use it to wrap any filling of your choice.
  7. Roll into a ball, press neatly into mooncake mold.  Knock out to dislodge the ping pei mooncake and place in a plastic casing.
  8. Chill ping pei mooncake in the refrigerator.

I have made Ping Pei mooncakes with this filling [see related posts] bought from the baking suppliers.  This year I made my own which is just as good, healthier and more economical.

- Savoury Tau Sar Paste [weighs 650 gm]
200 gm split green beans - soaked for at least 4 hours and drained well
2 pandan leaves - knotted
125 gm castor sugar
1 tsp salt
2 tbsp corn oil
  1. Place split green beans in a steamer with pandan leaves on top.  Steam for 40 minutes or until cooked and soft.
  2. Transfer cooked hot beans to a food processor and add in sugar, salt and oil.  Process until fine and blend well.
  3. Cool and store in plastic bag.
Savoury Cheesy Paste Ingredients
[weighs about 750 gm]
250 gm cream cheese - room temperature
500 gm savoury tau sar paste
  1. Cream cream cheese in a mixing bowl until smooth.
  2. Combine with savoury tau sar paste.   Mix well.
  3. Transfer to a plastic bag.  Refrigerate until required.
  4. Divide filling into 100-110 gm portions or according to requirement [size of mold] and form into balls.  Refrigerate until required.
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Jozelyn Ng said...

Hi, Kimmy. I love the natural colouring that you add in to the snow skin...

Kimmy said...

Hi Jozelyn, I'm glad with my decision to use natural colours and happy with the results.

~董夫人~ said...

I made pandan snow skin too but too ugly..shy to show off...
As the skin is braking here n there .... so bad! T.t

Lite Home Bake said...

This is another interesting combination. Yes, they look professionally made! Happy Mooncake Festival to you and family.

Zoe said...

Hi Kimmy,

You have made your mooncakes very well. The multi-layer fillings are very impressive :D


Kimmy said...

董夫人, years ago, I faced the same problem. Then I learned that the first 3-4 steps are very crucial to obtain a soft and smooth dough. Some add more fats. Try again, it's not difficult

Kimmy said...

Hi Lite Home Bake, thank you. I have received positive feedbacks from those who tried it, it's good.

Kimmy said...

Hi Zoe, thanks, honestly I'm very happy with this years' mooncake mania, hehehe!

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