HAPPY MID-AUTUMN FESTIVAL

Kahlua Tiramisu Snowskin Mooncake

Kahlua Tiramisu Snowskin Mooncake

At my daughter's request, I made snowskin mooncakes.

I adapted the recipe from Happy Home Baking.   I added 4 tsp of Kahlua to the dough and used a sachet of white coffee.  As I prepared the coffee with a cup of hot water, the flavour was a bit bland for me.  If I were to make again, I will use lesser water.



Ingredients:
Snowskin
75 gm cooked glutinous rice flour
50 gm icing sugar                         
25 gm shortening
90 ml cold white coffee
4 tsp Kahlua

Filling
360g tiramisu lotus paste
some roasted melon seeds (optional)

Method:
(Copy and paste from http://happyhomebaking.blogspot.my/2011/09/mid-autumn-fest.html)

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: I 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.

2017 Mooncakes