Mini Snowskin Mooncake

                               

Mid Autumn Festival is around the corner, first time try to make this mini snowskin mooncake about three years ago. The monster love it so much because they prefer snowskin instead of traditional. Been making it for every year with different  flavour. This year I'm trying four flavour mini snowskin mooncake for this coming festival.

Adapted from : Happy Home Baking

I'm using characters mould but the result is not good as traditional mould
You can use any type of mould you prefer. I'm half the amount of ingredients to make it 6 pieces for each flavour.

(Make 12 pieces)

75 gm cooked glutinous rice flour
50 gm icing sugar
25 gm shortening,
90 ml cold water (replace with any flavour you prefer)

360g lotus paste (replace with any flavour you prefer)

Method:

1. Sieve together cooked glutinous rice flour and icing sugar into a mixing bowl. Rub the shortening into the flour mixture with fingertips until a crumbly mixture forms. Add cold water to the mixture and knead for a couple of minutes to form a soft dough. Do not over work the dough.
2. Leave dough in the fridge for about 15 mins. (You may skip this step.)
3. At the mean time, divide the lotus paste into 30g portions and shape into balls. (Note: used a ratio of 40% dough to 60% filling for my 50g mooncake mould.)
4. When ready, divide snowskin dough into 20g pieces. Shape each dough into a ball. For each dough, place it on palm and flatten with fingers to form a round dough about 5cm in diameter. Wrap the dough skin around the filling and shape it into a ball. Seal the seams.
5. Dust mooncake moulds (diameter 4cm, for 50g mooncake) with some cooked glutinous rice flour. Place the wrapped dough into the mould and press the mooncake out. Make sure the surface of the dough in contact with the patterned-face of the mould is smooth. Store mooncakes in fridge for up to 1 week. Leave it under room temperature for about 15mins for the skin to soften before serving.

The four flavour 

1) Matcha flavour - replace cold water with: mix 1 teaspoon of matcha powder with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using for the skin and I'm use green tea lotus paste for the filling.
2) Chocolate flavour - replace cold water with: mix 1 teaspoon of cocoa powder with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using for the skin and add 1 tablespoon of cocoa powder to the lotus paste to make the cocoa filling.
3) Mango flavour - replace cold water with same amount of mango juice for the skin and I add some mango bits and mango juice on the lotus paste to make the mango filling.(must put the mixture of mango lotus paste in the fridge at least one hour before, if still sticky add some cooked glutinous rice flour to make it more easy for the wrapping) 
4) Strawberry flavour - replace cold water with same amount of fresh strawberry juice (blend from fews fresh strawberry to make the juice) for the skin and I add some fresh strawberry juice with strawberry bits on the red bean paste to make the strawberry filling.(must put the mixture of red bean paste in the fridge at least one hour before, if still sticky add some cooked glutinous rice flour to make it more easy for the wrapping) )