Cherry & Coconut Snow Skin Mooncake
No-bake snow skin mooncakes with a desiccated coconut and diced cherry filling.
Ingredients
| 120 g | kao fen (fried glutinous rice flour), snow skin |
| 130 g | icing sugar (snow skin) |
| 75 g | water (snow skin) |
| 50 g | boxed coconut milk (snow skin) |
| 50 g | shortening (snow skin) |
| 200 g | desiccated coconut (filling) |
| 40 g | butter, softened (filling) |
| 30 g | castor sugar (filling) |
| 30 g | icing sugar (filling) |
| 100 ml | cold water (filling) |
| 50 g | kao fen (fried glutinous rice flour), filling |
| 50 g | cherries, diced into small pieces (filling) |
Instructions
- For snow skin: Mix fried glutinous rice flour, icing sugar and shortening together.
- Pour in coconut milk and water and mix till a dough is formed. Do not overknead the dough. Leave aside for 15 mins.
- For filling: Mix all the filling ingredients together and then weigh and scale into small balls.
- Wrap fillings with snow skin and press into moulds and then knock it out.
- For storage, always keep the snow skin mooncake in the refrigerator, covered tightly.
Note: Weight of skin and fillings is according to the mould that you are using. For a small mould, use 25 gm. filling with about 25 gm. skin. For dusting moulds and hands, please use some steamed Hong Kong flour.