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Wednesday, September 2, 2015

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.

9 comments:

Amy Baking Diary said...

Hi Kimmy, good to use natural colour. The mooncake looks nice!

Karen Luvswesavory said...

Hi Kimmy,
Very nice colour. With longan paste must be tasty with a hint of fruity flavour. Thanks for sharing.

Phong Hong said...

Kimmy, it is good that you used beetroot juice instead of artificial coloring. The color is pretty, hot pink!

Kimmy said...

Hi Amy, These mooncakes are for giveaways so I try not to use artificial colouring.

Kimmy said...

Hi Karen, I having been using this longan flavoured paste quite a few times. There are bits of longan in the paste. Very aromatic and tasty.

Kimmy said...

Hi Phong Hong, beetroot juice gives a deep pink colour. Just a little is enough to get a nice colour. Brightens up my array of mooncakes...hehehe! Ang ang boh hai lang...Auspicious colour.

Anonymous said...

Hi kimmy. Your ping pi looks so good with the natural shade. I have not done this before so got to ask you a couple questions. So how many gms is your dough and filling for each mooncake. I got a bit confused here. I understand it also depends on the mold size but just wondering what ratio of Doug to filling you are using here. Also how long can this keepbin the fridge. By the way I did your nyonya curry chicken and nasi kunyit and this combo tasted fabulous! Than ks for your efforts. Chloe

Kimmy said...

Hi Chloe, sorry for the late reply. I was away in Xiamen since 11th September. Just back last night. For a normal size mold the filling should weigh about 100-110 gm and skin weight is about 60 gm. I should keep well for about 2 weeks in air tight containers. Before serving, it is best to leave in room temperature for about 15 minutes to soften a little.
Glad you Nasi Kunyit and Curry Chicken turned out well. I have tried another recipe for Nyonya Curry Chicken it is good too. I will be sharing the recipe probably later.

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