A lovely natural yellow colour snow skin mooncake using fruit juice. I used passion fruits for the colour, fragrance and tangy taste. It's not necessary to add essence.
I used this ping pei skin to wrap Apple flavour mooncake paste [store bought]. Couldn't take cross section pictures of these mooncakes cos' they are for giveaways [will try to take the pictures at my friend's place]. However, I got to try the taste of the ping pei skin from the smaller mooncakes which I made from leftover dough. It's good.
Ingredients
[makes 5 pieces - dough weighs 300 gm]
90 gm cooked glutinous flour [kao fun][makes 5 pieces - dough weighs 300 gm]
75 gm icing sugar
90 ml iced passion fruit juice [about 2 passion fruits, add some water]*
20 gm shortening
* press out the juice, discard the seeds and add more water if necessary to obtain about 90 ml liquid. Refrigerate until required.
- Sift icing sugar with kao fun into a mixing bowl.
- Rub in shortening with your finger tips until fine grains formed.
- Stir in the iced cold passion fruit juice/water. Mix and combine into a soft dough.
- Cover and leave aside to rest for about 30 minutes.
- Roll into a long log and cut into 5 equal portions [about 60 gm/piece].
- Roll each piece into a ball and flatten it slightly. Use it to wrap any filling of your choice.
- Roll into a ball, press neatly into mooncake mold. Knock out to dislodge the ping pei mooncake and place in a plastic casing.
- Chill ping pei mooncake in the refrigerator.
Notes:Any excess or leftover ping pei skin can be combined and use to make smaller ping pei mooncakes.
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