Tsum Tsum Donald & Daisy Snowskin Mooncake with Mung Bean Paste

(makes 5 or 6 small mooncakes)

(A) Snowskin

* 23g kou fen (or fried glutinous rice flour)
* 3g wheat starch
* 30g icing sugar
* 35g cooled boiled pandan water
* 7g coconut oil
* Black, yellow, pink and blue food colouring (or find natural substitutes like charcoal and pumpkin powder)

(B) Mung bean filling

*125g split mung beans
* 62g coconut oil or vegetable oil
* 42g coconut sugar or caster sugar
* ½ tbsp condensed milk

For the snowskin:

1. Place kou fen, wheat starch and icing sugar into a mixing bowl and mix well. Make a well in the centre of the bowl.
2. Combine water and oil in another small bowl and add to the flour mixture. Mix well in the same direction. You will need to do this quickly for a smoother texture.
3. Continue to mix and knead for 20 to 30 seconds after the ingredients have combined. Form into a ball. Wrap in cling wrap and let the dough rest for 15 to 20 minutes.

Read on to find out how to put it all together!

Method:

For the mung bean filling:

1. Wash and soak the mung beans overnight, then steam over high heat in a steamer for 25 to 30 minutes, till soft and can be mashed easily.
2. Mash the steamed mung beans lightly, then add 1 tbsp of oil, 2 tbsps of sugar and the condensed milk. Use a food processor or hand blender to mash till fine.
3. Place 2 tbsps of oil, plus the remaining sugar into a frying pan. Mix well and heat till slightly hot.
4. Add the mashed mung beans and fry till well blended with the oil and sugar. Add half of the remaining oil.
5. Continue to fry until the paste has soaked up the oil, then add the remaining oil and fry till the paste is well blended.
6. Cool completely.

Putting it together:

1. Divide the paste into 18g portions and roll each portion into a ball. Set this aside.
2. Pinch four 5g portions of snowskin from the ball of dough and add pink, blue, black and yellow colouring to each portion. Knead the coloured dough till the colour is evenly mixed.
3. Divide the remaining white snowskin into 10g portions and shape each portion into a ball. Roll each ball out using a rolling pin, dusting with kou fen if it gets sticky.
4. Wrap one portion of snowskin around one ball of filling and seal well by pinching the skin together. Roll gently between your palms to smoothen the skin.
5. Set the mooncakes aside and cover with a damp cloth or some cling wrap.
6. To prepare the facial details, roll and shape small coloured dough pieces for the bow, hat, mouth, eyes and cheeks, as above.
7. Place the facial details onto the mooncakes. Chill for 2 to 3 hours before serving.

Visit Cherie’s blog for more recipes.

You may also like…

Two bak kwa recipes you can’t say no to

The Singapore gula melaka pound cake

Make it: Sinfully chocolate muffins for nursing mums