Baking Mooncakes and Dou Sa Bing

It’s almost the time of year for mooncake as the Chinese will be celebrating Mid-Autumn festival (中秋节). The markets and stores are filled with various brands and forms of mooncake. I have never attempted to make mooncake at home. But I wanted to try something fun and new.
So I decided its time for me to learn how to make Dou Sa Bing and Mooncakes!

Snow Skin Mooncake Recipe

Mooncake Skin

130g Cooked Glutinous Rice Flour (Gao Fen) Sifted

160g powdered sugar

130 ml boiled carrot, dragonfruit juice or screwpine leaves juice

2 Tbsp fresh milk

1 Tbsp shortening.

Filling

1 kg Moocake paste  (Red Bean, Lotus, Green tea)

80g melon seeds or any other seeds (lightly toasted)

Method:

Squeeze the juice and heat till boiling point. Cool the juice in fridge for about 4-6 hours.

Sieve together the icing sugar and cooked glutinous flour.

Add in the shortening. Combine until the mixture resembles bread crumbs.

Add in the juice and milk. Mix to a soft and smooth dough. Let it rest for 10 minutes.

Divide the dough in 60g and roll into a ball. Wrap each ball with cling wrap until ready to use.

Filling:

Add melon seeds  or almond seeds to mooncake paste.

Roll it tightly into a ball of 120g each.

To make Mooncakes

Method:

Lightly dust hands with cooked glutinous rice flour. Flatten the dough. Place the filling into the center of the dough.

Wrapped it up tightly and seal the edges.

Put in a floured mooncake mould. Tap and remove it.

Chill for at least 6 hours before serving.