For this mooncake filling, I used Pandan Snow Skin dough. The green colour from the pandan water is just nice. Couldn't take pictures on cross section of the mooncakes cos' these are for giveaways [but I did see it at my friend's place when she cut it, looks good like professionally made, hehehe!].
Ingredients - weighs about 350 gm
[makes about 6 pieces]
100 gm cooked glutinous flour [kao fun]
I have made Ping Pei mooncakes with this filling [see related posts] bought from the baking suppliers. This year I made my own which is just as good, healthier and more economical.
Pictures were taken at my mum's place and found that the pieces with just the cheesy tau sar [mung beans paste] were given to friends and not my mum. This one is with the savoury sweet mung beans paste [recipe in tomorrow's post]. Anyway, the combination was good, too.
This mooncake was good, very fragrant mooncake skin without adding any essence. Tasted it when I used the excess and leftovers to make smaller ones.
[makes about 6 pieces]
100 gm cooked glutinous flour [kao fun]
90 gm icing sugar
120-130 ml iced cold green pandan water*
30 gm shortening
* blend 5 blades of pandan leaves with about 150 ml boiled cool water. Strain to obtain the pandan water, 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 green pandan 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 6 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.
Ingredients
- Savoury Tau Sar Paste [weighs 650 gm]
200 gm split green beans - soaked for at least 4 hours and drained well
2 pandan leaves - knotted
125 gm castor sugar
1 tsp salt
2 tbsp corn oil
- Place split green beans in a steamer with pandan leaves on top. Steam for 40 minutes or until cooked and soft.
- Transfer cooked hot beans to a food processor and add in sugar, salt and oil. Process until fine and blend well.
- Cool and store in plastic bag.
Savoury Cheesy Paste Ingredients
[weighs about 750 gm]
250 gm cream cheese - room temperature
[weighs about 750 gm]
250 gm cream cheese - room temperature
500 gm savoury tau sar paste
- Cream cream cheese in a mixing bowl until smooth.
- Combine with savoury tau sar paste. Mix well.
- Transfer to a plastic bag. Refrigerate until required.
- Divide filling into 100-110 gm portions or according to requirement [size of mold] and form into balls. Refrigerate until required.
I'm linking this post to
Little Thumbs Up - September 2013 Event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Joceline of Butter, Flour & Me
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