Red Wine Berry Snow Skin Mooncakes
Author: Theresa Chu
Serves: Makes 20 mini mooncakes
- 5 pandan leaves
- 200 ml water
- 50g Hong Kong Shui Xian flour (bought from KCT)
- 125g kou fen (cooked glutinous rice flour)
- 130g icing sugar
- 50g shortening
- 600g red wine berry filling
- 240g white lotus paste
- In a small pot, bring water and pandan leaves to a boil.
- Boil leaves and water for about 10 minutes on medium low heat.
- Leave to cool and refrigerate.
- In a clean dry skillet, fry shui xian flour over medium heat for 10-15 minutes. Set aside to cool.
- Scale red wine berry filling at 30g each and shape into balls.
- Scale lotus filling at 12g each and shape into balls.
- Wrap red wine berry filling around lotus filling. Set aside.
- In a large bowl, sift and mix together cooled shui xian flour, kou fen and icing sugar.
- Using your fingertips, rub shortening into flour mixture until mixture resembles fine bread crumb.
- Make a well in the mixture and pour in the cold pandan water.
- Mix to form a dough. Set aside for 30 minutes.
- Scale dough at 22-25g each.
- Wrap filling into dough and press into snow skin mold dusted with kou fen.
- Chill before serving.
- *Recipe is for mini mooncakes that are about 65g each.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/red-wine-berry-snow-skin-mooncakes/
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