Snow Skin Mooncake

  1. Bring water and sugar to a boil to dissolve the sugar. Put syrup aside to cool completely.

  2. Sift kou fun and tang mein fun into a large mixing bowl. Add in cooled syrup, evaporated milk, shortening and essence to mix into a smooth dough. Divide each portion into 60g and leave aside to rest for 8-10 minutes.

  3. Roll out each portion into a flat disc. Wrap up with a piece of filling. Seal the edges and press each portion into a wooden mooncake mould.

  4. Knock to dislodge the snow skin mooncake. Chill in the refrigerator.

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