Pandan Black Sesame Snow Skin Mooncakes ~ 2013

Pandan  Snow Skin or Ping Pei Mooncakes are one of my favourite in the ping pei range of mooncakes.  This time I added in some black sesame seeds to it.  I dare not take the plunge to toss in more sesame seeds as I was afraid that the tiny black dots will mar the design of these mini mooncakes.

Recipe for Pandan Black Sesame Snow Skin Mooncakes

Ingredients

• 100 gm koh fun/cooked glutinous rice flour
• 100 gm icing sugar
• 32 gm shortening
• 125 ml ice cold pandan juice
• 2.1/2 tsp lightly toasted black sesame seeds
• 60 gm or more Pandan/Screwpine leaves
• 150 ml or a bit more boiled water
• 500 gm Lotus paste
• 20 gm lightly toasted melon seeds.
 Method

1. Wash, cut the Pandan leaves into small pieces, add in boiled water, blend and squeeze out the juice.  Pour into a measuring cup, keep in the fridge for about 2 to 3 days to let the residue settle.
2. Sift the koh fun and icing sugar into a mixing bowl, mix well.
3. Add and rub in the shortening till resemble bread crumbs.
4. Gradually add in the chilled Pandan juice and black sesame seeds and mix till just combined.  (Do not overmix).  Cover and let rest for 15 mins.
5. Scale into 25 gm balls of dough.
6. Mix the Lotus paste with the melon seeds.
7. Roll into balls of 35 gm each.
To assemble the mooncake

1. Flatten the dough in between 2 plastic sheets, wrap up the ball of filling, roll into a ball.
2. Press into a flour dusted mould.  Press out and dislodge the mooncake.
3. Place mooncakes in a container and cover with a piece of kitchen towel to absorb any condensation.
4. Keep refrigerated  before serving.
5. Yield : about 13 pieces of  mooncake.










I'm linking this post to the Little Thumbs Up 'Pandan' event, organised by Zoe of  Bake for Happy Kids,
my little favourite DIY and hosted by Butter, Flour & Me