This is my last snow skin mooncake recipe of year 2017. I added a small amount of pandan juice to the dough for color so that the pandan flavor would not be too overpowering. The filling was made solely with durian and I bought frozen durian since fresh ones were way too expensive here in Toronto. The texture of frozen durian was soggier than fresh ones so I adjusted the consistency by cooking down the liquid. Frozen durian had to be thawed, cooked, cooled then frozen again before wrapping. The process was simple but it did take several hours. I suggest that you prepare both filling and dough ahead of time and freeze and chill them respectively overnight. Then continue with the wrapping and molding process the next day.
Durian Snow Skin Mooncakes
Makes 14 50-g mooncakes
For the Pandan Snow Skin Dough
45 g Mochiko sweet rice flour
45 g rice flour
25 g cake and pastry flour
40 g icing sugar
120 g milk
40 g pandan juice (made from 4 pandan leaves and 50 g water)
15 g sweetened condensed milk
20 g grapeseed oil
For the Durian Filling
454 g (1 pack) frozen durian flesh
1 Tbsp wheat starch
Potato starch (katakuriko) or cooked glutinous rice flour, as needed
For the Snow Skin Dough 冰皮
Cut rinsed pandan leaves in small pieces with a pair of scissors. Add leaves and water into the blender then pulse for one minute. Strain mixture through a fine strainer, using the back of a spoon to press on the pulp in order to extract the juice. Measure 40 g then set aside.
Place Mochiko flour, rice flour, flour and icing sugar in a large mixing bowl then whisk to combine. Add milk, sweetened condensed milk and pandan juice and mix well with a whisk. Let stand for 15 minutes.
Strain mixture and pour into a shallow plate. Stir in the oil. Cover with aluminum foil and steam for 15 to 20 minutes over high heat (I steamed for 20 minutes with my steam oven). Remove and gently stir with a spatula and work the oil that floats on top (if any) into the mixture. When slightly cooled, scrape dough into a large ziplock bag and knead for a few minutes until the dough becomes shiny and smooth. Squeeze all air out of the bag and chill dough in the fridge for a minimum of three hours.
For the Filling 餡料
Process thawed durian flesh with a stick blender into a puree. Add puree in a non-stick skillet and cook with constant stirring under low heat to reduce moisture. Stir in wheat starch until the puree thickens. Transfer puree into a bowl and cool slightly. Cover the surface with plastic wrap then let cool completely.
Shaping the Mooncakes 月餅造型
Cut plastic wrap into squares. Place 27 g of cooled durian filling on top. Wrap and twist the ends to make a small ball. Continue until you make 14 of them. Freeze filling until hard (I do this the night before).
Divide the snow skin dough into 14 equal portions (about 23 g each). Shape each into a ball. Cover with plastic wrap and chill until ready to use.
Take a portion of the dough and flatten into a disc between two pieces of plastic wrap. Remove plastic wraps and unwrap a ball of filling then place it in the middle of the disc. Wrap then seal edges by pinching them together. I held the dough with one hand and used my purlicue (the space between my thumb and my forefinger) of the other hand to seal the edges while turning the dough slightly. Shape the stuffed dough into a smooth ball again. Repeat with remaining portions. Cover stuffed mooncakes with plastic wrap and keep in the refrigerator for 30 minutes to soften the filling.
Place potato starch in a small bowl. Brush the inside of a 50-g mooncake mold with a thin layer of potato starch to prevent sticking then tap off excess. Coat a stuffed mooncake slightly with potato starch then insert into the mold, seam side out. Flatten the dough slightly to fill up the mold. Place mold upright onto a piece of parchment paper then press down firmly onto the plunger to make an imprint. Press the plunger down again to release the mooncake (excess powder can be brushed off once the mooncakes are frozen). Repeat with the rest of the stuffed doughs.
Keep snow skin mooncakes in an airtight container and store in the freezer. Thaw at room temperature for 15 to 20 minutes before serving.
I used frozen during flesh and pandan leaves.
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