2017 Snowskin Mooncake creation

For this year mid-autumn festival i decided to try out with some creations. Henceforth, i managed to come out with purple, orange, green. What had attracted me was the purplish colour snowskin cake. It is made from violet potato ! And with this recipe, i decided to try out on orange-coloured sweet potatoes ! So here i have : green bean cake, violet potato cake, orange sweet potato cake, pink wraps with kadir zest and lotus paste fillings, matcha wrap and lotus paste fillings, and center - supposed to be real cherry juice, but overall it turned up to be beige with red bean paste fillings. All homemade except the lotus paste, but i have it added with some real orange peel confit - bought from bio shop. Not too sweet everything nicely blended. 

This year i also used another skin wrap recipe learnt from internet (preferred) : 
Ingredients : (make 14 of 30 g)
250 ml water
70 g glutinous rice flour
50 g rice flour
20 g plain flour
10 g vegetable oil (2 tbsp)
50 g sugar 
5 g matcha powder or other approved food colourings like the pink wrap below (if i managed to purchase beetroot powder it will be great)

Method :
Mix all the ingredients together and make sure no lumps. Alternatively use a sift to remove lumps. Put to steam for about 20 - 30 minutes. Leave it to cool almost when you think the temperature is alright to work on. Put on the gloves (dough very sticky) and start to knead the dough alittle till you get a smooth texture. Wrap it with plastic film and leave in the fridge while you prepare the fillings. 


P.S  The old recipe which i used from cooked glutinous rice flour and icing sugar with boiled cold water, the dough seems to melt very fast in room temperature. So i guess in future i will use the steam method. Or simply omit the sugar part. 

For the red beans paste : 
(over estimated, so i kept the rest in the freezer for other use) 

500 g Azuki beans aka red beans - rinse and soak overnight. 
1 litre of water (mine gotten abit dry with pressure cooker so i guess will have to sum up to 1.2L)
300 g sugar 
2 tbsp oil 
60 g maltose 
a pinch of salt

Method :
1. The next day, put the beans and water in a pressure cooker and cook like 50 minutes. Remove and blend or alternatively you can manual mesh it. 

2. In a pan, add in oil and fry the paste and sugar and salt on moderate heat. Keep stirring inorder not to burn it. When is coming to dry, add in the maltose and lower the heat. Continue stirring until you see that the paste is manageable (takes like 30 minutes or so). Dish up and leave to cool completely before storing in the fridge. 

3. Divide the paste (i using the ratio of 30 g and 20 g). 


For the purplish mooncake :
500 g potato
20 g sugar 
15 g margarine 

Method :
Rinse and make a slit on the potato and put to steam with skin intact for about 20 minutes. Remove and leave to cool on rack. When you feel that the temperature is good to touch, peel off the skin. Add in the sugar and margarine and mesh it, the heat will melt the ingredients. Using a sifter, sift through the potato paste (for this part, i used a blender instead and the outcome was it became very pasty. I have to add in quite a few scoops of cooked glutinous rice flour to save it). However the end product is very satisfying and best part the colour is fantastic !  


For the orange-colour mooncake (got the inspiration from the violet potato)
200 g orange-flesh sweet potato 
350 g cooked glutinous rice flour
30 g sugar 
20 g margarine 

Method as above. Add in some more flour if needed if too wet or some boiled water if too dry. 


For the green bean cake : (thumbs-up : very good comments)
500 g peeled split mung beans 
120 g any vegetable oil
150 g sugar 
5 g sesame oil 

Method :
Rinse well and soak the beans overnight. Next day put the beans to steam for about 30 minutes. Remove and mesh (i used a grinder). Heat wok with oil and fry the paste, add sugar and sesame oil. Reduce fire and keep stirring until almost dry (not sticky form). Dish up and leave to cool completely. 


Voilà, à l'année prochaine !