This is my mooncake recipe.\u00a0 Makes approximately 10 mini mooncakes.\u00a0 The texture of the skin is similar to those of the night market tu-tu kueh.\u00a0 Commercial mooncakes skin is translucent in color because of flour and steaming.<\/p>\n
The skin
\n100gm of rice flour.
\n50gm of icing sugar
\n30gm of shortening
\n120ml of water
\n1 tblspn of condensed milk
\n1 tspn of pandan flavouring
\nDesired coloring<\/p>\n
Filling
\n200gm of lotus \/red bean \/ green tea paste
\nSome lotus seeds (optional)<\/p>\n
Preheat oven to 150C.
\nSieve rice flour.
\nCook the rice flour in oven for 30 minutes. I used my pie pan to do this. Stir every 5 minutes. Remove to cool.
\nMix flavouring and coloring with water.
\nSieve the icing sugar. Add the condensed milk, shortening and cooled rice flour. Mix well.\u00a0 The dough should be crumbly.<\/p>\n
Add the water mixture till the flour is sticky. Not all the water will be used. The dough should not be runny. If it is, add some more flour. Put in the fridge for 15 minutes. for it to settle. Any longer you have to wait form it to defrost before moulding.<\/p>\n
Break out into lumps of 20gm of dough and 20gm of filling.\u00a0 You will get 10 mini mooncakes with the smaller of the two cavity mould from Red Man<\/p>\n
How to mould your mooncake Link<\/a><\/p>\n