In a pot, add the icing sugar and shortening to the pandan water and stirring with a hand whisk, bring this to a boil till the shortening had melted. Originally from Hong Kong, snow skin mooncakes are created with roasted glutinous rice flour, giving them a soft outer coating, comparable to a super soft mochi. I ended up churning a batch of Valrhona Caramelia Szechuan peppercorn ice cream and stuff it inside the green tea snow skin. So even if you generally are not a fan of mooncakes, this dark chocolate truffle snow skin mooncake might please your palette! Also, I saw a different recipe that requires the glutinous rice flour to be fried on low heat initially ahead of mixing.
In addition to the limited edition SG50 Singapore Sangria snowskin mooncake, you will also get pleasure from the signature D24 Durian Paste mooncake ($66/ box of four), a perennial favourite for lovers of the king of fruits. The well-known Traditional Baked Assorted Fruits and Nuts ($30 / box of 2, $55 / box of 4) mooncake is extremely popular with its uncompromising nutty flavours and cardiac-overall health enhancing goodness. I also ended up working with Christine’s snowskin recipe last year and preferred the taste of it a lot far more.
For those who appreciate a healthier solution, the original White Lotus Seed Paste Baked Mooncake ($52 / box of 4) dotted with dried lotus seeds that are packed with calcium, iron, potassium and anti-aging properties makes the perfect choice. …Pandan Custard Snowskin Mooncake READ MORE