Boba Brown Sugar Tea Snow Skin Mooncakes!

CategoryCooking MethodTagsDifficultyIntermediate
Yields8 ServingsPrep Time30 minsCook Time20 mins
Yields8 ServingsPrep Time30 minsCook Time20 mins

It’s Mid-Autumn Festival again – and hands up if you love snow skin mooncakes! Pillowy soft and bursting with great flavours, they’re a great alternative to its traditional lotus-paste cousin.

boba-tea-giphy

Our recipe today yields a wonderful tea-flavoured snow skin mooncake, filled with brown sugar lotus paste and chewy tapioca ‘boba’ pearls – perfect for any of you bubble tea addicts out there. Best part – this recipe is significantly healthier as it does not use pork lard or preserved yolks usually found in traditional moon cakes. Give it a shot, and happy Mid-Autumn Festival to all!

 

Ingredients

 76 g “ko fun” (cooked glutinous rice flour)
 40 g icing sugar
 90 ml water
 30 g brown sugar
 26 g trans-fat free shortening
 a pot of black tea
Fillings
 70 g + 50 gram white lotus paste
 50 g brown sugar boba

Instructions

TO MAKE FILLINGS
1

Divide 70 gram of white lotus to 7 round balls each weighing 10 gram.

2

Mix together 50 gram of lotus paste and 50 gram brown sugar boba.

3

Flatten white lotus paste into disc shape and fill with 10 gram of fillings.

4

Shape into a round ball. Repeat until all ingredients are used up.

TO MAKE SKIN
5

In a KENWOOD KFlex, attached with a blade.

6

Dissolve water and brown sugar, chill for 3 hours.

7

Mix together ‘ko fun’, icing sugar and brown sugar & black tea solution. Add in shortening.

8

Keep mixing until smooth.

9

Chill for 20 minutes.

10

Divide the dough into 25 gram balls.

WRAPPING OF MOONCAKE
11

Flatten the dough into disc shape.

12

Put boba filling onto middle.

13

Shape into ball. Dust with more ‘ko fun’.

14

Press with a mold. Keep in chiller overnight before serving.

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This recipe uses Kitchen Machines

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