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Friday, September 4, 2015

NATURAL COLOUR - BLACK SESAME SNOWKSIN MOONCAKES


This is similar to my postings on Beetroot Snowskin Mooncake and Orange Snowskin Mooncake.
Here I used pandan water and black sesame seeds for the snowskin and red bean paste [tau sar mooncake paste].
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 made some the previous years [recipe here]
For the filling, you can make your own or use less sweet store bought mooncake paste  for this 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 pandan water*
[boil several pandan leaves with about 200 ml water for 10 minutes.  Cool and chill water before use]
2 tbsp toasted black sesame seeds - lightly crushed if prefered
Filling - store bought
[my mould requires 100-110 gm  mooncake paste]
880 gm red bean [tau sar] mooncake paste
some toasted melon seeds
  • mix toasted melon seeds with the red bean paste.  Divide into 8 equal portions [70 gm].   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.  Add in the sesame seeds.
  3. Pour in chilled pandan water.  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.

8 comments:

Phong Hong said...

Kimmy, I will enjoy this mooncake because I like tau sar and sesame flavor. So this year you are focusing on snow skin mooncakes?

Sokehah Cheah said...

I like the combination. So far haven't tried with red bean paste before, want to try to DIY it!

Kimmy said...

Hi Phong Hong, tau sar is one of the most common type of mooncake filling much loved by my family. Actually, I have already made some doll mooncakes using my old recipes and a new one with cinnamon powder added. Not sure if I have the time to post it. I wouldn't be making much this year cos' I'll be on vocation soon. By the time I'm back, I don't think I have time to make anymore.

Kimmy said...

Hi Soke Hah, red bean paste for mooncakes is my nephew's favourite. I wanted to DIY too when my friends said they will be doing so but I didn't have the time to do it. Looking forward to see your post on this.

Aunty Young(安迪漾) said...

Good morning Kimmy,
I think this combination of black sesame and red bean paste is my choice too.
And the mooncake looks beautiful with those black sesame seeds.
Have a nice and enjoyable holiday!

Kimmy said...

Thanks Aunty Young, I will and hope to see some different kinds of mooncakes there.

Karen Luvswesavory said...

Hi Kimmy,
This mooncake combination is quite unique black sesame seeds snowskin & red bean paste. Love the contrasting design ... bet they tasted great too !

Kimmy said...

Hi Karen, I always love the aroma of snowskin mooncake even without flavours. Each has its own unique colour, fragrance and taste.

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