As the Mid-Autumn Festival rolls around, we once again gather to indulge the infamous seasonal treat – mooncakes. Also known as Moon Festival, this cultural affair in the Chinese calendar marks the end of the autumn harvest. It is celebrated on the fifteenth day of the eighth lunar month when the moon is believed to be the fullest and brightest.
Featuring Klaire Tea – Strawberry Pu Erh Teabags, from 5.50 SGD
Making and sharing mooncakes is one of the hallmark traditions of this festival and its variety of flavours have glowingly evolved through the years. Gift your loved ones scrumptious homemade mooncakes this coming festival with a slight modern twist! Try your hands on this unique combination recipe featuring Klaire Tea’s Strawberry Pu Erh custard with pumpkin seeds. Encased in a sweet and chewy acai snowskin, the delicate soft pink-white marble skin will most certainly impress your friends and family!
Açai Snow Skin Mooncake With Strawberry Pu Erh Custard And Pumpkin Seeds
(makes 8 of 40g mini mooncakes)
Ingredients
Custard
- 2 Klairetea Strawberry Pu Erh teabags
- 1 egg
- 60ml milk
- 35g sugar
- 20g butter
- 15g plain flour
- 15g corn starch
- pinch of salt
- 20g pumpkin seeds
Snow Skin
- 20g glutinous rice flour
- 15g rice flour
- 10g corn starch, and extra for dusting
- 25g icing sugar
- 80ml whole milk
- 10g vegetable oil
- 2 tsp açai powder
Method
- Empty tea bags into a food processor and blend till fine grain. Set aside.
2. For custard, whisk egg, milk, sugar and salt in a saucepan. Sieve in flour, starch and tea powder and combine well. Bring to a boil and simmer whilst stirring continuously. Turn off heat when slightly drier than custard. Set aside and let cool. Add in pumpkin seeds and knead into custard. Wrap in plastic and refrigerate till later use.
3. For snow skin, mix all ingredients together in a clean bowl except for açai powder. Stir till well combined. Set aside to set. In the meantime, boil a large pot of water and only place a bowl of flour mixture into pot when boiling. Steam for 15-20 minutes. Fork should come out clean when pierced into cooked dough. It is normal if there is a layer of oil.
4. Knead dough when still warm till it turns less oily and soft like mochi. Cut out around 1/4 of dough and mix in açai powder. Knead well.
5. Remove custard from fridge and divide into 8 portions. Roll each portion into a ball. Do likewise for the snow skin dough to end up with 8 balls of white dough and 8 balls of pink dough.
6. Using a plastic wrap, place 1 portion of pink dough onto 1 portion of white dough and flatten into a circle. Place 1 custard ball into the centre and wrap it up firmly, pinching the ends of the dough closed.
7. Lightly dust mooncake ball with cornstarch and place into mooncake mould. Press firmly to imprint the pattern then flip mould over and knock gently to release the mooncake. Repeat till you have 8 snow skin mooncakes.
8. Refrigerate mooncakes for at least 1 hour before serving cold. Snow skin mooncakes are best enjoyed along with the fragrance of hot brewed tea.
Tips: Add in corn syrup to warm custard after turning off heat to adjust for sweetness preference. The custard (but not the skin) can be made beforehand and refrigerated overnight for stronger tea infusion. Snow skin mooncake is best eaten freshly made on the day itself but can be stored in fridge for up to 3 days. Let rest on counter top for a few minutes before serving if stored overnight to soften the skin for optimal texture.
Featuring Klaire Tea – Strawberry Pu Erh Teabags, from 5.50 SGD
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