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.
Mix the gelatin with water and microwave for 1 minute till gelatin is dissolved. Add to the durian pulp. Scoop 25g of the durian filling and roll into a ball. Wrap tightly with clear food wrap. 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 together with the shortening and icing sugar. Bring to boil and stir until well combined with a hand whisk. Add the hot water mixture to the flour mixture and stir with a rubber spatula until smooth and become a soft dough. Add the coloring and knead for 1-2 minutes.
Divide the dough into 30g balls and wrap the durian filling in it. Dust a 50g mooncake mold with some gao fen. Gently press the mooncake into the mould to form the shape. Turn the mould over and tap gently to release the mooncake. Store the mooncake in an airtight container. Chill for few hours or overnight before serving.
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.