Ingredients: Skin dough:
150g ‘koh fun’ or cooked glutinous rice flour (store bought)
30g-50g icing sugar, sifted
70g shortening/ crisco
100g red dragon fruit puree
50-60ml cold ice water
Filling:
500g lotus paste (reduced sweetness)/ red bean paste (store bought)
Extra 50g cooked glutinous rice flour, for dusting moulds
Mooncake moulds
Method:
1) Skin the red dragon fruit. Next, using a small electric blender, puree the dragon fruit flesh to yield 100g of fruit.
2) Sift the cooked glutinous rice flour and icing sugar into a mixing bowl fitted with a paddle attachment.
3) Beat shortening and dragon fruit puree with the sifted ingredients, adding cold water slowly until a soft pliable dough forms.
4) Dough must not stick to the hands; Add 1 -2 tablespoons more cooked glutinous rice flour if needed.
To assemble:
1) Divide the lotus paste into 75g portions.
2) Press the mooncake skin dough lightly with fingers to form a circle, place the filling in the centre and enclose the filling with the dough.
3) Dust mooncake mould with a little cooked glutinous rice flour.
4) Press dough into the mould and knock the mould against a chopping board to dislodge the mooncake.
5) Keep refrigerated and serve chilled.
Note: These crystal skin mooncakes are best eaten after leaving them out at room temperature for 5-10 minutes.
No comments:
Post a Comment