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Thursday, September 19, 2013

Savoury Sweet Blue Snowskin Mooncake [2013]

Snow Skin mooncakes [Ping Pei] are always my nephews' and friends' favourite.  There is no way that I can skip making them every year, but I don't like to make the same types every year.   So, I have to keep looking for new recipes and mooncake fillings as my inspiration to make them.  Couldn't take cross section pictures of the mooncakes cos' these are for giveaways [hopefully I can get to take the pictures at my mum's place].
For this mooncake paste, I used the blue colour ping pei skin.  The natural blue colour comes from the blue pea flowers [bunga telang] boiled with some water, then refrigerate until required.

This recipe is enough for 8 pieces but I did only half of it.  The mooncake mold shouldn't be too big otherwise the mooncake skin may be too thin and difficult to wrap.
Pictures taken at my mum's place when I sent them over there
[makes 8 pieces - dough weighs 400 gm] 
100 gm cooked glutinous flour [kao fun]
100 gm icing sugar
80-100 ml iced cold blue pea flower water*
2 tbsp shortening
* boil about 10-15 blue pea flowers with about 150 ml water for 5-10 minutes until indigo colour.  Strain to obtain the 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 blue 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 8 equal portions [about 50 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.
Here is a brand new paste filling which is savoury sweet [not sweet at all for a mooncake paste] and matches well with the sweet snow skin.  This paste is also good for baked Shanghai mooncakes.
Savoury Sweet Mooncake Filling
Ingredients - Paste weighs 650 gm
[recipe adapted from Amy Beh at with some modifications]
50 gm candied winter melon strips [tung kwa] - diced
60 gm mandarin peel [kaet peang] - diced, seeds removed
60 gm salted egg yolk - steamed and mashed
50 gm castor sugar
120 gm split green beans [lok tau peen] - soaked for at least 4 hours, drained well
2 pandan leaves - knotted
250 gm lotus paste - store bought [can add extra 100 gm for a firm and sweeter paste]
  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 candied melon, mandarin peel, salted egg yolk and sugar.  Process and blend well.
  3. Remove and combine with lotus paste.  Mix well and evenly.
  4. Divide filling into 8 portions according to requirement and form into balls.  Refrigerate until required.
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I'm also linking this post to Cook Your Books #4 hosted by 
Joyce of  Kitchen Flavours

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


kitchen flavours said...

Hi Kimmy,
Your mooncake with bunga telang colour looks very nice. You are very hard-working at making mooncakes, your family are very lucky indeed!
Thank you for sharing all your lovely mooncakes with CYB!

Kimmy said...

Hi Joyce, I made these in the morning and the lighting in my kitchen wasn't good time for photo shots at this time. The actual looks very natural and lovely.

Zoe said...

Hi Kimmy,

Your blue mooncakes look very pretty! Nice that they are made with natural colouring.


Kimmy said...

Hi Zoe, this year I was rather energetic to put in extra effort to get these natural colours otherwise artificial colourings will do, lah...

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