Snowskin Mooncake with Yam Paste - My first mooncake 冰皮芋泥月饼

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Actually, it has never cross my mind to make mooncakes, until my husband brought it up the other day. After doing some research, i decided to give it a try. Because i know he will be very happy and impressed if i can make mooncakes. So I started with snowskin mooncake, because it's the easiest. And since i have yam at home, i shall try out how to fry yam paste too.

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Tada! This is my first Snow skin Yam Paste Mooncake

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Yam Paste

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Filling

500 g Yam - steamed and mashed

160 g Sugar

80 g cooking oil

25 g wheat starch

5 shallots - slice

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Method

(1) Fry the shallots in oil till fragrant. Discard shallots.

(2) Add in mashed yam, wheat starch and sugar and fry till almost dry.

(3) Cool fillings before wrapping.

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Note:

1) The taste of the paste is very nice, except that i think it's not sweet enough. I will increase the sugar by another 20-40g next round.

2) The paste is abit dry, so i will also increase the oil by another 20g in my next cooking.

3) The shallot taste is too strong for me, so i will reduce the shallots to 2-3 instead.

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Ingredients for skin

90g Kou fen - fried glutinous rice flour

10g tang mien flour - (you can steam it if you want - for 10min)

30g shortening

1 Tbsp fresh milk

180 - 200g water

100g sugar

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Method

1) Boil water and sugar together till sugar dissolves. Cool in the fridge.

2) Mix kao fen, tang mien flour and shortening together by the rubbing-in method and then pour all the cold syrup and mix till you get a soft dough. Do not overmix.

3) Divide dough into small portions according to the size of your mould and then wrap up the lotus paste mixture. For lotus paste mixture, mix all together until evenly mixed.

4) Press into a mooncake mould and then knock it out.

5) Serve chilled.

Note

1) I use lesser water than the recipe called for, because after adding halfway, the dough was forming.

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Updates on the mooncake skin:

Day 1 - Fresh, but slight floury" taste.
Day 2 - The skin begin to turn hard (but that was because i did not store them properly. They should be kept in air tight container together with kitchen towelette to absorb the condensation formed in fridge). As for the paste, it does not taste as good as day 1, it became harder.

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