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.

Ingredients 

- 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.
   
   
   

I'm linking this post to 

Little Thumbs Up - September 2013 Event  organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Joceline of Butter, Flour & Me