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.
Servings: 6 people
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
Instructions
- 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.
- Combine the snow skin (pinpe) and gao fen together. Set aside.
- 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
- 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.
Notes
You can buy the premix snow skin flour (pinpe) and gao fen from bakery shops or supermarkets in Malaysia and Singapore.
This recipe is inspired and adapted by my contributor Siew Loon Ho from Ann Coo Journal.
Nutrition
Serving: 6people | Calories: 160kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 19mg | Fiber: 2g | Sugar: 5g