NATURAL COLOUR - BEETROOT SNOWSKIN MOONCAKES

This natural colour snowskin mooncake recipe is quite different from the usual where we use only fried glutinous flour [kao fun] and the other ingredients like icing sugar, shortening and some flavourings.  There are several flavours used for the similar recipes.  You just need to change the flavours with different colours.  The recipe is different from the usual as it uses superfine flour and tang mian fun [wheat starch].  These two flours have to be steamed before use.

The recipe is available in Yum Yum Magazine No. 86.  There are four flavours [beetroot, orange, sesame seeds and blue pea] but I did only beetroot, orange and black sesame.  I didn't make the blue pea  cos I have make some the previous years [recipe here].  I'm doing individual recipe postings for easy reference.

For the filling, you can make your own or use less sweet store bought mooncake paste that come is numerous flavours.  I used longan flavoured lotus seed paste and savoury sweet tau sar for this beetroot snowskin mooncake

Basic Ingredients for the Snowskin [Pin Pi] - slightly modified the method

[makes 70gm x 8 pieces]

35 gm tang mian flour [wheat starch]

35 gm superfine flour [low protein flour]

130 gm kao fun [fried glutinous flour]

150 gm icing sugar

50 gm shortening

150 ml beetroot juice*

* use about 80 gm sliced beetroot and 200 ml water, simmer on low heat for about 10 minutes till the water turns red.  Cool, strain and leave to chill in the fridge until required.

Filling - store bought

[my mould requires 80 gm + 30 gm of both paste each]

640 gm longan flavour mooncake paste

some toasted melon seeds

240 gm savoury sweet tau sar [mung beans] paste

• mix toasted melon seeds with the longan flavour paste.  Divide into 8 equal portions [80 gm].  Wrap 30 gm savoury sweet tau sar.  Roll into a ball.  Chill until required.   This can be prepared earlier and chill in the fridge.

1. Steam tang mian flour and low protein flour at high heat for 5 minutes.  Leave to cool and sift together with kao fun and icing sugar in a big bowl.
2. Rub in shortening until it resembles bread crumbs.  
3. Pour in chilled beetroot juice.  Knead into a soft and smooth dough.  Cover to rest for at least 30 minutes.
4. Divide pin pi into 8 portions.  Roll into a ball.
5. Flatten dough in between plastic sheet and wrap filling.  Shape into round.  Coat dough with some kao fun and press into a mooncake mould.
6. Knock out the mooncake and place in mooncake container, chill it in the refrigerator before serving.
   

Click here for Natural Colour Orange Snowskin Mooncake
Click here for Natural Colour Black Sesame Snowskin Mooncake