Pandan Custard Snow Skin Mooncake 班兰/香兰奶黄馅冰皮月饼

Easy snow skin mooncake with no shortening, no Gao Fen. This recipe yield soft and moist Pandan Custard Snow Skin Mooncake, everything made from scratch.

Pandan Custard Snow Skin Mooncake
This picture was taken before chill, the colour was darker green.

My childhood favourite festive food was snow skin mooncake. Every year, my mom would make a small batch of snow skin mooncake. I would sit by her side and wait for the snow skin to be ready. That waiting time was killing me. Her recipe was the traditional method, using Gao Fen (ready-to-use cooked glutinous rice flour) mix with oil, sugar, banana essence and water then let the dough rest for many hours (I don't know how long) before she assemble the mooncake. So as a junior foodie, I will watch the dough for her and while watching, I would grab some dough to "test" (actually I tasted) the texture for her. When the dough is elastic, it's ready. 

Pandan Custard Snow Skin Mooncake
This picture was taken before chill.
It's not ideal to cut snow skin mooncake before chill, the mooncake is simply too soft to handle.
Look at that piece at the bottom right... yeah, 我明知故犯, I cut that because the waiting time is killing me, again... >.< 

My hubby and son don't eat snow skin mooncake, not even a slice. There was a time I bought one big pack of Gao Fen, made one batch of snow skin mooncake to satisfy my crave, the leftover Gao Fen kept till expired and thrown away...all wasted. Therefore, now I don't make snow skin mooncake with Gao Fen. This recipe use a mixture a flour, mix and steam to get the chewy and soft texture. Very similar to Daifuku/ mochi recipe, added pandan and coconut flavour with my favourite creamy custard fillings, these are so yummy!

Pandan Custard Snow Skin Mooncake
This picture was taken after chilled overnight in the refrigerator, the colour was lighter.
Texture still very soft and moist.
I must cut it right after I removed the mooncake from the refrigerator, otherwise it's too soft to handle...

Ingredients: 材料

2 tbsp Glutinous Rice Flour (for dusting) 糯米粉 2汤匙 （手粉）

1x 50g Mooncake Mould 50克的月饼模具 


Pandan Snow Skin Dough: 班兰/香兰冰皮材料

15g Pandan Leaves 班兰/香兰叶 15克

100g Milk 牛奶 100克

25g Glutinous Rice Flour 糯米粉 25克

20g Rice Flour 粘米粉 20克

10g Wheat Starch 澄面粉 10克

30g Icing Sugar 糖粉 30克

15g Coconut Oil 椰子油 15克


Creamy Custard Filling: 奶黄馅材料

5g Custard Powder 卡士达粉/ 吉士粉 5克

30g Wheat Starch 澄面粉 30克

5g Cake Flour 低筋面粉 5克

55g Milk 牛奶 55克

15g Salted Butter 牛油 15克，用含盐的味道甜而不腻

30g Castor Sugar 细砂糖 30克 

1 Egg 鸡蛋 1粒

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Prepare cooked flour for dusting: 准备手粉

Microwave method: Cook 2 tbsp glutinous rice flour in microwave (800W) for 1 minute. Stir and cook 30 seconds. Stir and cook another 30 seconds. Remove from microwave and set aside. If cooking more flour, increase the cooking time. 
微波炉：微波煮两汤匙糯米粉，搅拌后煮30秒，搅拌后再煮30秒或至没有生粉的味道即可。

Stove top method: Fry fry the glutinous rice flour in a pan over low heat until slightly yellowish.
平底锅：低温干炒至没有生粉的味道即可。

2. Blend pandan leaves and milk in a blender, extract 90g pandan milk. 
班兰叶和牛奶搅拌，取90克班兰奶。

3. Mix all pandan dough ingredients in a bowl, pour through a sieve. Steam in a hot steamer for 20 minutes. 
把所有冰皮材料混合，过筛。蒸20分钟。

4. Remove from steamer, use a pair of wooden chopstick, stir the cooked dough until smooth. If making bigger portion, use a stand mixer. Cover with cling wrap, chill for 15 minutes.
蒸好立刻用筷子搅至顺滑。盖上保鲜纸放进冰箱冷藏15分钟。

5. Divide dough into 6 portions (25g each), roll into ball.
分割6份25克冰皮面团，揉成小球状。

6. Prepare creamy custard filling: 奶黄馅做法

Heat milk and sugar in a saucepan over low heat until sugar fully dissolved. Turn off heat, sift in all flour, mix well. Add egg and butter, cook over low heat, stir constantly until the paste is smooth and glossy. Remove from pan, cover with cling wrap and chill for 30 minutes. Divide the paste into 6 portions (25g each), roll into ball. Freeze for 15 minutes.
牛奶和糖小火煮溶，熄火。过筛加入粉类，拌均。加入鸡蛋和牛油，小火煮至顺滑有光泽。煮的过程必须不断搅拌。离火，盖上保鲜纸放进冰箱冷藏30分钟。分割6份25克，揉成小球状。放冰箱雪藏15分钟。

7. Assemble mooncake: Wrap in fillings, roll into ball, dust with some cooked flour. Use a mooncake mould, shape and imprint designs. 
包入馅料，撒上少许手粉，用月饼模印上图案。

8. Put in mooncake case/ air-tight container, chill at least 3 hours before serve. This snow skin mooncake is very soft and fragrant. Best consumed within 3-5 days.
刚做好的冰皮月饼很软，先不要切。需放进密封盒，冷藏3小时以上，即可。在3天内享用是最佳，五天后冰皮会开始老化，不建议收太久。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Feedback from those who have tried this recipe:

From Michelle Wong