Blue Pea Flower Snowskin Mooncakes

Step 1

Boil 20 pcs blue pea flowers +80ml water boil with one pandan leaf for a minutes. Cover with lid and leave to cool and strain, then get 50ml blue pea flower water.

Step 2

In a bowl combine all the dry ingredients together and mix well. Pour in blue pea flower milk mixture and stir well. Then pour in corn oil and mix mixture thoroughly.

Step 3

Strain mixture into a greased (cooking oil) baking dish. Cover baking dish with aluminium foil and prick some holes with a skewer.

Step 4

Steam for 25 minutes at high heat. You'll find there is a layer of oil on top of the cooked dough after steaming.

Step 5

Roughly cut dough with a rubber spatula and knead it in a plastic bag to combine. Then knead it to a smooth dough by hand when the dough is not too hot to handle. Wrap it up with cling wrap and chill the dough for 30 minutes in the refrigerator.

Step 6

Divide dough into 10 round balls, about 23grams each. Use a rolling pin to flatten the dough between to two plastic sheets and wrap in lotus paste. Dust with some kao fen (cooked glutinuous rice flour) and gently press it into mould and stamp out.

Step 7

Keep the snowskin mooncakes in an airtight container with a piece of aluminium foil on top. Keep chilled before serving. The moonies can stay soft up to 3 days.