Pandan Snowskin Mooncake With Lotus Paste
It really is the time of the season again where numerous Chinese soak in the festive mood of savouring standard baked and delicate snowskin mooncakes that would make them go more than the moon. Off I went with this idea and created these mini snow skin mooncakes for our church gathering. This mooncake not only smells like maple syrup, you can taste the honeyed flavour with every single bite and the walnuts also give the mooncake a good crunch, which prevents it from feeling too heavy. In addition to the wrapping concern, one more challenge of this mooncake is its capacity to be reduce neatly when served. When eaten with the snow skin, it is reminiscent of the Japanese chocolate daifuku – mochi stuffed with chocolate and truffle.
Thanks for dropping by. Mainly because it is rather straightforward for me to get cooked glutinous flour, I did not fry on my own. I enjoy the idea of putting fruits in the filling of the snow skin mooncakes rather of egg yolk. I could dry-fry some glutinous rice flour to generate Koh Entertaining, but then once again I hated the taste of that recipe I used to use so nah. The snowskin is using the same recipe with no durian essence added, and the filling is one hundred% pure durians. Depending on the size of your mould, you will require to work out how substantially skin and filling you want to make 1 mooncake.
Followed your recipe closely for the durian …
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