Crystal Skin Mooncakes- Chocolate Lotus Paste

Crystal Skin 

100 gm Koh Flour
 50 gm  Icing Sugar
 40 gm Shortening
120 ml Water

For flavour, pour that into the water before mixing in. On the first day, she showed me how to do it, I immediately added the following:-

Pandan Green for pandan flavour (Pandan Green Essence put into water)
Chocolate flavour (Put Chocolate into the mixture), possible to add Coffee Essence
Macha Green Tea flavour (Pour Macha powder into the mixture), the flavour is a bit weak.

1) Sieve Icing sugar and Koh flour
2) Add in shortening and pour in water (flavoured)
3) Mix well until becoming a dough.

Wrap in plastic bag and put aside for at least 20 minutes before use. Possible to keep in the fridge for up to 3-5 days.

Chocolate Lotus Paste

I googled few rounds to find a recipe that make Chocolate Lotus Paste :-

250 gm Lotus Paste
80 gm Cooking Chocolate (melted)
2 tsp Cocoa Powder

Note :- Original recipe uses 30 gm Cooking Chocolate and I find that was not enough chocolate taste.

This is the original Recipe :-

Oreo Chocolate Lotus Paste [Total Wt - 360 gm]
     250 gm lotus seed paste
     30 gm cooking chocolate - melted over boiling water
     2 tsp cocoa powder
     6 pieces of oreo cookies - crushed till fine

How to assemble the Moon Cakes :-

For every 100 gm of Koh Flour, it can make 8 Mini small mooncakes. Each mooncake skin is 25 - 30 gm, the filling is 10 gm lesser than the skin. So I was using 35 gm for crystal skin and 25 gm for filling. For filling, I use 10 gm lesser, 25 gm of filling and roll them up.

For batch making :-
500 gm of Koh Four will yield 40 pieces mini Moon Cakes

1 Kg Choc Filling will yield 40 pieces of Chocolate paste

Moon Cakes are at must during Mid-Autumn Festival Celebration.

Fast-forward August 2020 :-

Pandan Crystal Skin with Salted Lain Yung and Red Bean Paste

16 August 2020