In the spirit of the Mid-Autumn festival, I would like to share yet another non-bake recipe. Snowskin moon cakes are non-bake, sweeter and definitely a contrast from the traditional salty-sweet moon cakes. However, are not favorited by many for its slight raw-flour taste. They come in many different flavours and I love them to death!!!
Also I have an announcement to make about a couple changes you might see on the blog and something about opening my mail for cake orders. So please stick with me to the end of the post if you’d like to hear more about these changes, thank you :))
Ingredients:
(Skin)
115g cooked gluttonous rice flour (Kao fen)
85g Hong Kong flour
100g Icing
Essence (Depending on the flavor of your moon cakes)
80g Shortening
(Filling)
1kg Moon cake paste (Red Bean, Lotus, Green Tea)
Method:
- Steam Hong Kong flour in a covered bowl for 10-15 minutes.
- Sieve icing sugar, gluttonous flour and Hong Kong flour in to a big bowl.
- Combine shortening and essence and add water (to your discretion) until mixture resembles a bread-crumb like texture
- Mix everything until it comes together to pliable dough.
- Divide the skin’s dough and the paste equally into approximately 60g each and roll in to a ball.
- Roll the balls out to a disc and add in the filling to the center. (Be careful not to roll out the skins too thinly or thickly)
- Wrap skin around filling and seal tightly making sure there are no empty patches where the filling shows.
- Press in to dusted moon cake mould and refrigerate for at least 6 hours before serving.
Alright the recipe part is done. I would like you guys to know that towards the end of the year, I might be changing the contents of my blog a little bit. I will shift my focus from creating and writing up recipes to decorating and designing of the cakes. More of how-to’s and failed experimenting (if any). This would mean that the cakes I use would probably from cake mixes to save time and mess. Not to fret, original recipes will still be shared on the blog.
Also, I will be starting to take cake orders from November onwards. In terms of how you’d like the cake to be, I would never put a specific limitation on my ability and what I cannot produce. I’d take it as a healthy challenge to push my barriers and test my decorating skills. Orders are open for within Singapore only (I am aware that most of my readers are Europeans) so feel free to drop me an email at: cookforme@live.com
That is all I have today, till next time foodies!
thenavycatandfood 