Durian Mooncake
Durian Mooncake - celebrate mid-autumn festival with this special snow skin mooncake filled with durian. If you love durian, you would love this homemade mooncake.
Foto: Rasa Malaysia
Ingredients
- 11 g (⅖ oz) gelatin (plus 2 tablespoons water)
- 300 g (10½ oz) durian pulp (fresh or frozen)
- 125 g (4⅖ oz) snow skin flour (pinpe)
- 30 g (1 oz) gao fen (cooked glutinous flour or fried glutinous flour)
- 130 g (4½ oz) water (or carrot juice)
- 25 g (⅞ oz) shortening
- 25 g (⅞ oz) icing sugar
- 1 -2 drops coloring
- 1 tablespoon gao fen (for dusting)
Steps
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Mix the gelatin with water and microwave for 1 minute until the gelatin is dissolved. Add it to the durian pulp. Scoop 25g (⅞ oz) of the durian filling and roll it into a ball. Wrap tightly with clear food wrap and refrigerate for 30 minutes to an hour.
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Combine the snow skin (pinpe) and gao fen together. Set aside.
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In a pot, mix the water or carrot juice with the shortening and icing sugar. Bring to a boil and stir until well combined using a hand whisk. Add the hot water mixture to the flour mixture and stir with a rubber spatula until smooth and a soft dough forms. Add the coloring and knead for 1-2 minutes
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Divide the dough into 30g (1 oz) balls and wrap the durian filling in each ball. Dust a 50g (1¾ oz) mooncake mold with some gao fen. Gently press the mooncake into the mold to form the shape. Turn the mold over and tap gently to release the mooncake. Store the mooncake in an airtight container and chill for a few hours or overnight before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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