Cendol Snowskin Mooncake
Mooncake
Servings:
10 People
Yield:
10 pieces of 50 gm
Prep Time:
2 hrs
Cook Time:
10 min
Pandan Coconut Snowskin Dough
| Weight | Ingredient | Product Code |
| 35 gm | RedMan Glutinous Rice Flour | 10691 |
| 35 gm | Elephant Rice Flour | 10545 |
| 35 gm | Sunflower Wheat Starch | 9889 |
| 40 gm | RedMan Fine Sugar | 1416 |
| 15 gm | Canola Oil | 65516 |
| 70 gm | Roi Thai UHT Coconut Milk | 56223 |
| 110 ml | Conaprole UHT Full Cream Milk | 57095 |
| 1/2 tbsp | RedMan Green Pandan Flavour Paste | 67762 |
| 50 gm | RedMan Mooncake Pressed Round Mould | 62116 |
Directions
- Combine all the dry ingredients in a large microwaveable bowl and whisk to combine.e flours and ingredients together in a mixing bowl.
- Combine oil, coconut milk and milk in a small bowl.
- Stir the milk mixture into the dry ingredients.
- Pour 1/3 of the mix into a smaller bowl. Stir in the Pandan flavour into the larger portion.
- Microwave both batter for about 1 minute and give it a good mix.
- Stir well and microwave for another minute until the dough turns opaque.
- Cling wrap the dough and leave it to cool at room temperature.
Cendol Filling
| Weight | Ingredient | Product Code |
| 300 gm | RedMan Cendol Mooncake Paste | 104735 |
| 100 gm | RedMan Red Bean with Milk Paste | 106629 |
- Portion the red bean milk paste into smaller 10gm balls.
- Portion the cendol paste into 30 gm balls and wrap the red bean in the middle.
Assembly
- Portion the red bean milk pPortion out the snowskin, weigh out 35gm per mooncake. With a mix of both coloured doughs.
- Portion tRoll the snowskin dough into a small ball then roll it flat with a rolling pin.
- Place the fillling in the middle of the rolled dough.
- Pinch the sides of the dough to the middle and roll it into a ball.
- Dust the mooncake mould with a bit of cornstarch and place the dough into the mould.
- Stamp it lightly and tap the mooncake out.
