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Snowskin Mooncakes3
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Snowskin Mooncakes

A recipe for colourful snowskin mooncakes filled with lotus paste.
Course Dessert, Snack
Cuisine Asian, Chinese
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 8
Calories 88kcal
Author Michelle

Ingredients

  • 65 g koh fun* cooked glutinous rice flour; if you can't find it, make it below
  • 40 g icing sugar
  • 50 ml coconut milk warmed in the microwave
  • 7 g coconut oil room temperature
  • 1 teaspoon Suncore Butterfly Pea Superjuice Powder
  • ½ teaspoon red yeast rice
  • 1 teaspoon Suncore Pink Pitaya Superjuice Powder
  • 1 teaspoon Suncore Emerald Pandan Superjuice Powder

*Homemade koh fun:

  • 53 g glutinous rice flour
  • 53 g rice flour
  • 23 g wheat starch

Filling:

  • 240 g lotus seed paste or red bean paste

Instructions

Make the koh fun (if needed):

  • Preheat oven to 200°F/93°C. Combine the flours together and place onto a baking sheet lined with parchment paper. Toast for 10-12 minutes. Remove from oven and let cool. Proceed with the recipe.

Lotus paste:

  • Divide the lotus paste filling into 8 equal round balls, approximately 28g each.

Make the dough:

  • Combine the koh fun, icing sugar, warmed coconut milk, and coconut oil together. Knead together to form a smooth dough.
  • Divide the dough into 4 equal portions. (2 portions are blue, 2 portions are red, 2 portions are green, and 2 are white/uncoloured).

For blue:

  • To one portion, add in ½ teaspoon Suncore Blue Butterfly Pea Powder and knead the coloured powder into the dough until smooth and incorporated.
  • Divide the dough in half so you have 2 blue portions. Form into balls.

For red:

  • To the second portion, add in ½ teaspoon red yeast rice powder and 1 teaspoon Suncore Pink Pitaya Superjuice Powder. Again, knead the coloured powder into the dough.

For green:

  • Divide the dough in half so you have 2 red portions. Form into balls.
  • To the third, add in 1 teaspoon Suncore Emerald Pandan Superjuice Powder. Likewise, knead the coloured powder into the dough.
  • Divide the dough in half so you have 2 green portions. Again, form into balls.

*Note, I left 2 pieces uncoloured, but you can choose to use another colour or increase the amount of a similar colour.

  • Taking a coloured dough, place into a large piece of plastic wrap. Flatten the dough with a rolling pin to a disc about 2" in diameter.
  • Place the filling in the center and enclose the filling with the dough and gently use your hands to form into a round ball.
  • Lightly dust a 50 gram mooncake mold with some koh fun.
  • Place the ball into a mooncake mold (I used a plastic one with a spring-loaded plunger).
  • Invert the mold, press firmly on the plunger to imprint the chosen shape and release the mooncake gently onto a plate.
  • Repeat with the remaining.

Notes

Snowskin mooncakes can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before enjoying.

Nutrition

Calories: 88kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg