Here is our Blue Pea Flower Snowskin Mooncake with Purple Sweet Potato Filling. We made these using our Homemade Kao Fun/Cooked Glutinous Rice Flour. This is a less sweet recipe but you can adjust the sweetness to your preference. The picture shows (on the right, from top to bottom) the wrapped filling with dough skin, the filling ball, the dough ball, the wrapping of the filling with the dough. On the left of the pic are the finished products.

Recipe by Mama Ding

Total Time | 1 hr

Prep Time | 30 mins + 30 mins resting time

Yields : 10 mini mooncakes (55 g/1.9 oz each)

Ingredients

For the Blue Pea dough~
100 g (3/4 cup + 1 tbsp) store-bought or homemade kao fun/cooked glutinous rice flour plus 20 g (2 tbsp) for dusting the mould
60 g (8 tbsp + 2 tsp) icing sugar
30 g (2 tbsp + 1 tsp) shortening
about 50 ml (3 tbsp + 2 tsp) cold blue pea extract [steep 50-100 blue pea flowers in 100 g hot water, cooled then store in the fridge]
For the Fiilling
370 g (13 oz) homemade purple sweet potato paste

Method

01 In a large bowl, sift in the kao fun/cooked glutinous rice flour and the icing sugar. Mix well.

Rub in the shortening until the mixture resembles breadcrumbs.

Slowly add in the cold blue pea extract, a little at a time. Knead until a soft dough forms. You may need a little more or a little less of the blue pea extract. Make sure it is fridge cold when it is added.

When the soft pliable dough is formed, cover the bowl with cling film and refrigerate for 30 mins.

02 To prepare the filling for wrapping, divide the homemade purple sweet potato paste into 35 g (1.2 oz) balls. Wrap the dough around each filling ball (according to instructions in step 03).

03 When the bluepea flower mooncake dough is chilled enough, remove from the refrigerator and divide the mooncake dough into 20 g (0.7 oz) balls.

Flatten each ball of dough into flat circles.

Place the ball of filling (from step 02) in the center and seal with the dough.

03 Put the ball seam side up into the floured mould. Flip it over on a flat surface.

Press hard on the lever to make the imprint. Squeeze to release your mooncake.

Repeat the moulding process with remaining dough. Place the completed mooncakes in a container with a cover.

04 Chill the snowskin mooncakes for 2 hours before serving.

Store uneaten snowskin mooncakes in the refrigerator. Consume within 2 days.

Notes

Here is the RECIPE for Homemade Kao Fun/Gao Fen/Cooked Glutinous Rice Flour. You can also use store bought Kao Fun or store bought filling for your Snow Skin Mooncakes. Both are normally sold in bakery ingredients shops.

50 g of melon seeds (lightly toasted) were added to my purple sweet potato paste before they were formed into balls of 35 g each. If using salted egg yolks, steam for 10 mins or bake the egg yolk till cooked (about 10 mins 160 C/320 F) before wrapping the cooked egg yolks with filling and then the mooncake dough.