Dual Tone Snow Skin Moon Cake Using Natural Colour (双色调冰皮月饼）

INTRODUCTION

All snow skin moon cakes are basically the same.. Just the moon cake crust and your choice of filling.. What differentiate your moon cake and others is your mould design and how you present your moon cake in an elegant manner..

I am unsure if there is such type of design in the internet but I swear that I have never seen this before and what I have done is purely based on what I think is doable… I found that white is very elegant but eating a white colour moon cake seems to be rather monotonous and definitely does not suit Chinese culture.. Therefore, I have decided to use find darker contrast for the design..

As now it is a trend to use natural colour for any bakes and as such, what comes to my mind is the following colour choices. I do not have the time to prepare all and I will leave it to the reader to select your desired colour combinations.

• White – original
• Black – Charcoal powder
• Red – Red yeast rice powder or beet root juice
• Green – Matcha powder or pandan juice
• Blue – Blue pea flower
• Chocolate – chocolate powder
• Yellow – custard powder but generally not advisable..as it has some coloring powder

Preparation is very easy and what I am sharing is a very short post.. Just a word of advise, the white colour shall not be stained by other colour. To be elegant and beautiful, you will need to have some big contrast. Contaminated part will show fading colour which is not appealing.

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WHAT IS REQUIRED

Servings: About 4 snow skin moon cakes

White portion

• 38 grams of Gao Fen (糕粉) or Cooked Glutinous Rice Flour
• 38 grams of icing sugar （糖粉）
• 20 grams of vegetable shortening (白油）
• 40 grams of cold water (冷水）

Other colour portion

• 38 grams of Gao Fen (糕粉) or Cooked Glutinous Rice Flour
• 38 grams of icing sugar （糖粉）
• 20 grams of vegetable shortening (白油）
• 40 grams of cold water (冷水）or concentrated Bunga Telang Juice （兰花汁）or Pandan Juices （香兰汁）(Note 1）
• 1 tablespoon of cocoa powder (可可粉） or matcha powder （绿茶粉） or red yeast rice powder （红曲米粉） (only necessary if you are doing this colour) （Note 2)

Others

• 400 grams of moon cake fillings of your choice
• 40 grams of nuts of your choice
• Extra Gao Fen for dusting
• Some mould cake moulds of your choice

Note 1: For Bunga Telang, soak at least 50 bunga telang flower in 40 ml of water and extract juice; for pandan, blend 3 pandan leaves in 40 ml of water to get juices.

Note 2: For all powdery natural colour, use 1 tablespoon and gradually adjust to your desired colour tone.

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STEPS OF PREPARATION

• Mixed the nuts with your desired moon cake fillings, knead well and divide into 4 portions. Note that these are estimated quantities and they depend on individual mould. For my moon cake mould, the fillings required is about 110 grams each. Set aside for later use.

• In a bowl, mix all the ingredients for white portion. Knead until it form a smooth dough. Divide into 4 equal balls and let it rest for about 10 minutes.

• In another bowl, mix all the ingredients for colour portion, knead until it form a smooth dough. Divide into 4 equal balls and let it rest for about 10 minutes.

• Take the white dough, shape round, roll flat with about 5 mm thickness. Pluck some dough from the blue dough, place randomly on top of the flat white dough and ensure that the blue dough does not touch each other. Roll again until the thickness is about 3 mm thickness.

• Place a filling ball on top of the skin dough, seal the edges and shape as round as possible. Dust the ball with some Gao Fen. Place the dough in your preferred mould, press hard and flatten the dough such that the shape conforms to the mould. Dislodge the moon cake carefully. The moon cake can be served immediately after moulding. For later consumption, store the snow skin moon cake in an air tight container and keep in the fridge.

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CONCLUSION

This recipe is nothing to shout about. What I am sharing is a concept of designing snow skin moon cake. The colour combination and your final combination will be based on your creativity..

This recipe was included in Page 8-9 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of “Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

Hope you like the post today. Cheers and have a nice day.

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