Mao Shan Wang Snow Skin Mooncake

Hi guys, sorry for being away for too long. Life has been so terribly hectic recently.A lot of things going on. Still trying to sort out between work, travelling, family & blogging  Hopefully I'll be able to come back blogging full time with loads of deliciousness soon. Gosh, you have no idea how much I missed my oven....my working table...all my cake moulds & pans and so much more. We have just celebrated the Mid Autumn or Mooncake Festival last Thursday. For a quick stir, I came up with one of the local die hard mooncake.....Mao Shan Wang Snow Skin Mooncake for the party. 'Mao Shan Wang' is actually the name for one of the most popular & delicious durian here in Malaysia especially down the south. I still have plenty of stock at one of my friends' durian store. He still keeping loads of branded frozen durians here for sale.

So, here's another 'HATE IT OR LOVE IT' durian recipe for some durian die hard fans. My very successful first attempt on these little durian mooncakes. >o<

Ingredients for Lemon Snow Skin :
300gm  koh fun / cooked glutinous rice flour
160gm  icing sugar
90gm  shortening
100ml   soft drinks (preferably citrus flavour)
100ml   soft drinks (plus 2 lemon juice & zest to make it 100ml)

Note :  An extra 100ml cold soft drinks to standby
(add into the dough if you feel that you have problem wrapping it)

Method :
(1) combine koh fun & icing sugar into a bowl and mix well. Then add in shortening and rub till everything well combined.
(2) now, stir in soft drinks slowly and mix tilll everything became soft dough. Set aside to rest for 30 mins before used.
(3) once its ready, divide each into 35-38gm and then flatten each
(4) wrap fillings with snow skin dough and then sealed, coat wrapped dough with koh fun then shape it with mooncake mould.
(5) best to keep chilled before serving.

Ingredients for pure durian fillings :
450gm  durian flesh, mashed
1 TB  gelatine powder (soaked with 2-1/2 TB water)

Method : cook gelatine over low heat till nicely melted then quickly stir into.mashed durian flesh to mix well. Keep refrigerated for an hour or till set. Once its ready then roll into balls for 35-38gm each. Coat with koh fun then again keep refrigerated for another 30 mins before used.

Ingredients for duo yong durian fillings :
350gm   store bought dou yong fillings
200gm   durian flesh, mashed

Method :  stir together dou yong (mung bean paste) & durian flesh and till everything well combined. Roll each into balls for 35-38gm each and coat with koh fun. Then keep refrigerated for another 30 mins before used.

Note : No extra sugar added to the fillings. Opinion from all my friends(white rats) ~ the natural sweetness is just perfect.

:

These durian mooncakes are actually special request from some of my friends, the durian trader. They said they want to try the homemade ones. So, there's no way I can reject them. haha.... Never try never know ! Surprisingly, the fillings turned out really nice. A bit soft at the beginning but it became thicken pretty fast after chilled. Clap...clap...clap.... So glad I made these. They said it tastes like durian ice cream mooncake. Hope you guys will love it too. >o< Enjoy!

Here's some of my mooncake collections :

Blue Cheese & Nori Flakes Shanghai Mooncakes
Margarita & Bloody Martini Snow Skin Mooncakes
Bamboo Charcoal & Cinnamon Baked Mooncakes
Chocolate Mixed Nuts Baked Mooncakes
Coffee Dried Figs Baked Mooncake Biscuits
Taiwanese Mooncakes
Assorted Jelly Mooncakes
Vegetarian Suzhou Mooncakes
'Jiang Nan' Rose Petal Mooncake
Sun Dried Tomato Mooncake Biscuit

ATTENTION to all my readers, I would like to apologize for the mistake that I've made on the amount of the recipe earlier  The soft drinks used for the skin is actually 100ml and 100ml instead of 200ml & 200ml.