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Coconut Snow Skin Mooncake with Pandan Mung Bean

9/15/20 Coconut Snow Skin Mooncake with Pandan Mung Bean

INGREDIENTS

85g Gao Flour

130g Icing Sugar

80g Coconut Milk

15g Shortening

600g Pandan Mung Bean Paste

INSTRUCTION

Mix all the ingredients in Allda bowl using Speed 3 for 20 seconds until it forms a dough.

Chill in the fridge for an hour before use.

Portion the snow skin dough to 15g each and roll out flat.

Portion 30g each for pandan mung bean paste and forms a ball.

Wrap pandan mung bean paste with the dough, seal the opening and make it round.

Press the dough into 1.5 inches mooncake mould, then remove once the patterns are formed. 

Keep in fridge, let it cool and harden slightly before serving.