Tropicana September-October 2022 #144 The Home Issue

SEPTEMBER/OCTOBER 2022 DIY
MOONCAKE
MADE EASY
Snow skin mooncake is not only delicious but simple to
make as it needs no baking and requires few ingredients
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Mooncakes are often expensive due to their
exclusivity. So this season, why not try your
hand at making your own mooncakes? The best
part is that they only require several ingredients
and a few hours of your time to make! Less than
10 ingredients are needed to make snow skin
mooncakes, and no baking is required. Served
chilled, they have a powdered or “snowy”
appearance that make them look delicate, not
to mention delicious!
INGREDIENTS
100g roasted glutinous rice flour
90g icing sugar
30g shortening
150ml cold water
Filling of your choice. Choose from lotus paste,
red bean, matcha, and more, many of which are
readily available at most supermarkets. Food
colouring or flavour drops like green tea, rose,
and vanilla are other options to consider.
MAKING THE DOUGH
In a mixing bowl, sift the roasted glutinous rice
flour and icing sugar. Rub the shortening into
the flour mixture until the consistency looks
like coarse bread crumbs. Mix in the cold water
one tablespoon at a time, and if you want, you
can add food colouring or flavouring. Knead the
dough until it becomes soft. Put the dough in
the fridge for 30 minutes to let it rest.
DIVIDE DOUGH AND FILLING
Based on the size of the mooncake moulds,
divide the dough and the filling. The proper ratio
is one part dough to two parts filling.
FORMING THE MOONCAKE
Make a thin circle out of the ball of snow skin. Put
the filling ball in the middle of the dough, and
then cover the filling with more dough. Place the
ball with the seam facing up in the floured mould
(sprinkle the mould with roasted glutinous rice
flour to prevent the dough from sticking to the
mould) and gently press it in. Turn it over and
put it on something flat. Press down hard on the
mooncake mould’s lever so that the shape of a
mooncake is made, and the faceplate makes an
imprint. Then squeeze the mould to open it up
and take out your mooncake. Do this with the
rest of the dough. Put in the fridge for six hours
before serving.
• To reduce the sugar level of the snow skin
mooncake, use fruits or dried fruits as the filling.
You can also add nuts or seeds to increase fibre
and nutrient content.
• Snow skin mooncakes are best eaten the day
they are made. If you have leftovers, keep them
in an airtight container and store them in the
fridge. They will keep for about three days. You
can also freeze them for up to two weeks.