Pandan Custard Lotus Snow Skin Mooncakes 香兰奶黄莲蓉冰皮月饼

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Instructions

 

Prepare Pandan Juice:

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  First, wash pandan leaves and cut into small strips.
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  Blend pandan leaves and 1/2 cup water in blender.
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  Strain pandan extract through a fine sieve and chill in refrigerator. And we're ready to prepare the snow skin.

Prepare Snow Skin:

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  First sift icing sugar and cooked glutinous rice flour into mixing bowl of a stand mixer. Then add in shortening. Mix till flour mixture resembles coarse crumbs.
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  Add in cold pandan extract and mix till a soft dough is formed.
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  Cover with cling wrap and rest dough in the refrigerator for 10 minutes.
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  Next, divide the dough into 30g each.

Prepare Salted Egg Yolks:

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  Separate the yolks from the whole salted eggs. Rinse in water to remove any egg whites and sticky liquid around the yolks.
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  Drain on paper towel to remove excess water.
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  Arrange on a tray and steam for 10 minutes. Set aside to cool.
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  Once cooled, cut salted egg yolks in halves and set aside.

Prepare Custard Filling:

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  In a large mixing bowl, combine sifted cornflour, tapioca flour and sugar. Add an egg yolk into the flour mixture and mix till combined.
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  Next, add in thick coconut milk and fresh milk. Continue to mix well. Lastly, add in melted butter and stir to combine.
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  Strain mixture through a fine sieve into a shallow bowl. Steam for 30 minutes or until toothpick inserted in the center comes out clean. Remove from heat and let cool.
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  Scrape out the custard and lightly knead by hand until smooth.
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  Form into a log and cut into smaller portions.
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  Divide custard dough into 18g each and you should have 16 portions.

Assemble Mooncakes:

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  Wrap salted egg yolk with custard dough.
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  Divide pandan flavoured lotus paste into 20g each and roll into balls.
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  Then, wrap each custard filling with a lotus paste ball. Set aside filling ball and we're ready to assemble the mooncakes.
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  First flatten the snow skin dough and roll it out into a thin layer. Place filling ball in the centre of dough and seal the filling with the dough.
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  Make sure to smooth out any part of the dough that has holes. Roll with your palms into a round shape.
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  Then, place into a mooncake mould and press down on the lever firmly to print the desired pattern.
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  Demould the mooncakes and we're done! Repeat for remaining snow skin dough and fillings.
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  Store mooncakes in air-tight container and refrigerate for at least 6 hours or overnight before serving. Keep chilled in refrigerator all the time for those not served. As always, ENJOY!