Snow-Skin Mooncakes

Since this is my first time making mooncake, i'd start it off with the easy one (at least it is to me), that is the snow-skin mooncake. Snow-skin also known as ice-skin mooncakes by some, resembles the traditional mooncakes with some modern modifications to it.  When i started making these beautiful babies, my mom asked me , what encouraged me to try my hands on this and i replied her saying that it's expensive to buy it and also why do i wanna fork out my cash for an over-priced item where i can make it at home with my own measurements of ingredients.

Since its for home consumption therefore no colouring added to it. Over here i've 3 different colours of snow-skin : light green (pandan paste) , pink (strawberry paste) and the purple ones (blueberry paste). The reason i used these paste is to give the skin a lil flavouring to tone down the smell of koh flour ( fried glutinous rice flour ) and krimwell (shortening that has the buttery smell to it).

Ingredients

SNOW-SKIN
* 200g koh flour
* 140g icing sugar
* 60g Krimwell
* 240g ice water


Method:
1) Sift koh flour and the icing sugar together into a big bowl.
2) Add in Krimwell and rub it in until it resembles crumbles and add in the water and mix thoroughly. 
3) Add in your favourite paste or colouring if you fancy, otherwise a white snow-skin will do as well.


Note:
This recipe makes about 20-22 pieces using a 5.2cm diameter plastic mooncake mould.


Those that are interested in colouring their snow-skin its advisable to add the colouring in the ice water before pouring it into your crumbles. This will give you an even colour on the snow skin.

FILLING

Yellow Eggy Custard
* 80g fine granulated sugar sugar
* 20g superfine flour
* 20g cornflour
* 15g custard powder
* 50ml thin coconut milk
* 75ml low fat milk
* 1 beaten egg yolk
* 25g melted butter
* yellow colouring (optional)


Method:
1) Sift all the dry ingredients together in a bowl.
2) Melt the butter and set aside to let it cool.
3) Mix all the wet ingredients except the butter and mix well.
4) Pour the wet ingredients into the dry ingredients and mix it thoroughly.
5) Pour in the melted butter into the egg mixture as you stir it.
6) Sift the egg mixture over and over until there's no residue left.
7) Pour the egg mixture into a bowl or plate and steam for 15 minutes or until the mixture is cook thoroughly.
8) Remove and let it cool and shape it into a round.


Note:


This eggy custard represents the egg yolk in most mooncakes.
You can make your own filling or purchase the ready made to cut down on your cooking and preparation time. 


For the above mooncakes , i've 3 different flavours , each with an eggy custard in it.

They are :
Light green ones: Pandan Lotus paste + Eggy Custard
Pink ones: Pure Lotus paste & Melon Seeds + Eggy Custard
Purple ones: Yam Lotus paste + Eggy Custard.