Red Wine Berry Snow Skin Mooncakes
Author: 
Serves: Makes 20 mini mooncakes
 
Ingredients
Snow Skin
  • 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
Filling
  • 600g red wine berry filling
  • 240g white lotus paste
Instructions
  1. In a small pot, bring water and pandan leaves to a boil.
  2. Boil leaves and water for about 10 minutes on medium low heat.
  3. Leave to cool and refrigerate.
  4. In a clean dry skillet, fry shui xian flour over medium heat for 10-15 minutes. Set aside to cool.
  5. Scale red wine berry filling at 30g each and shape into balls.
  6. Scale lotus filling at 12g each and shape into balls.
  7. Wrap red wine berry filling around lotus filling. Set aside.
  8. In a large bowl, sift and mix together cooled shui xian flour, kou fen and icing sugar.
  9. Using your fingertips, rub shortening into flour mixture until mixture resembles fine bread crumb.
  10. Make a well in the mixture and pour in the cold pandan water.
  11. Mix to form a dough. Set aside for 30 minutes.
  12. Scale dough at 22-25g each.
  13. Wrap filling into dough and press into snow skin mold dusted with kou fen.
  14. Chill before serving.
  15. *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/