Pandan Coconut Snowy Mooncakes (班兰椰蓉冰皮月饼)

I'm thrilled with how the mooncakes turned out. These Snowy Mooncakes with pandan coconut flavor are not just flavorful but also visually appealing.

The crust is made from glutinous rice flour which provides a soft and sticky texture. Rice flour provides smoothness and non-stickiness and wheat starch which makes the mooncake appear crystal clear.  In Chinese it’s called “bing pei” (冰皮月饼) literally ice skin. Since it’s unbaked and made with rice flour, it’s very similar to mochi. It’s also supposed to be less caloric and healthier than traditional mooncakes.

You can make this snowy mooncake with stable fillings which are soft and glutinous texture if you are using an accurate ratio formula. These mooncakes are made with natural green that come from the fresh pandan leaves. The snow skins have a clear stamp pattern if you have kneaded just right. And can be easily cut after freezing.

The filling is cooked with desiccated coconut and coconut cream. And so, the filling has a delicate texture with fragrant aroma of coconut and refreshing pandan.

The dough can get sticky at times during the kneading and shaping process, it is best to wear disposable gloves. After shaping, keep in an airtight container and chill in the fridge for at least 2 hours.

I am using 50g mooncake mould and this recipe is yield for 10 pieces snowy mooncake. Or you can make it a bigger size with 100g mould which yields 5 pieces snowy mooncake.

 

INGREDIENTS

(Pandan Snowy Skin)

35g glutinous rice flour

35g rice flour

20g wheat starch

30g icing sugar

1g salt

100g Pandan Juice (10g Pandan Leaves + 110 Water)

30g Coconut Cream

20g Condensed Milk

20g Corn Oil

⅓ cup glutinous rice flour for in coating

 

(Coconut Fillings)

10g Wheat Starch

55g Caster Sugar

1g Salt

95g Coconut Cream

1 Large Egg

50g Desiccated Coconut

30g Unsalted Butter

 

METHOD

(For the skin dough)

1. Combine the pandan leaves and water. Blend until a fine pulp. Squeeze the pandan pulp and sieve out the 100g pandan juice.

2. Combine the glutinous rice flour, rice flour, wheat starch, and icing sugar in a large bowl and whisk together to combine.

3. Add the pandan juice, coconut cream, condensed milk and cooking oil to the flour mixture, stir to combine. Strain the mixture into a grease and heatproof plate.

4. In a wok, high heat cooks until the water boils, place the plate on a steamer rack in a steamer, switch to medium high heat. Steam for 15 minutes until the mixture is solid. Poke middle to check doneness, no runny raw dough visible.

5. Scrap off the dough while it is still hot, or else will be sticky. Transfer to a silicon mat and knead for 10 to15 minutes. The dough will be turned into shinning, smooth, and stretchy.

Note: remember to wear disposable gloves during the kneading process to avoid the dough will stick to your hands.

6. Wrap the dough in plastic wrap and chill for at least 1 hour or until fully cool.

 

(For the filling)

1. Combine wheat starch, sugar, and salt in a large bowl. Mix well.

2. Add in the coconut cream, egg, desiccated coconut, and melted butter, stir until all are well combined.

3. Pour into the skillet, cook it at medium low heat. Stir continuously to prevent lumps and until mixture thickens and comes together. And the mixture will not stick to the spatula.

4. Wrap the filling in a plastic wrap and chill in the fridge.

 

Assemble

1. Put ⅓ cup glutinous rice flour in a skillet and cook on medium heat, stirring with a wooden spoon, until it starts to turn golden brown and smells fragrant. Remove and let cool for coating later.

2. Take the filling out of the refrigerator. Divide it into 10 potions and shape it into a small ball.

3. Take the skin dough out of the refrigerator. Divide it into 10 potions and roll into balls.

4. Flatten the skin dough, place the filling in the center and wrap the dough around it. Roll it lightly between your palms to seal the dough and ensure it’s evenly wrapped around the filling.

4. Dust a 50g mooncake mould lightly with toasted glutinous rice flour.

5. Fit the mooncake seam side down into the mould and press gently. Place the mould on the work surface and hold it in place, press down firmly to stamp the mooncake top. Gently press the mooncake out of the mould.

6. Place in an airtight container lined with baking paper and refrigerate for 2 hours. Snow skin mooncakes are typically served cold. If they seem firm, you can let them sit for 10-15 minutes at room temperature first.