Celebrate the Mid-Autumn Festival with a special snow skin mooncake filled with durian to celebrate. There is a homemade mooncake made with durian in it if you love it!
Made and eaten during the Mid Autumn Festival, which happens on the lunar calendar on August 15.
This is how it works: A mooncake usually has a pastry-like crust, and the inside of a mooncake is filled with fillings like red bean paste, lotus seed paste, and even durian.
It comes from Siew Loon, one of the people I work with. These mooncakes were inspired by the recipe and photos in Ann Coo Journal. She had to make them. If you like durian, you’ll love the taste.
When is this year’s mid-autumn festival? It was on September 24, 2018. Make these mooncakes now because you can get durian if you live in Malaysia or Singapore, so do it now.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 160 calories.
- 300 g fresh or frozen durian pulp
- 25 g (1 oz.) icing sugar
- 1 tablespoon gao fen for dusting
- 25 g (1 oz.) shortening
- 130 g (4 oz.) water/carrot juice
- 125 g snow skin (pinpe) flour
- 30 g (1 oz.) Gao Fen (cooked/fried glutinous flour)
- 1-2 drops coloring
- 11 g gelatin plus 2 tablespoons water
- The gelatin and water should be mixed in a small bowl and microwaved for one minute until the gelatin is dissolved. Incorporate into the durian pulp. To make a ball out of the durian filling, scoop 25 grams and roll. Using clear food wrap, secure the package. After 30 to 60 minutes in the refrigerator, it’s ready to serve.
- Snow skin (pinpe) and Gao Fen can be combined into a single dish. Set away for a later time.
- Combine the shortening, icing sugar, and water or carrot juice in a saucepan. When the mixture is hot enough to froth, it should be swirled vigorously for a few minutes. Stir the flour mixture with a rubber spatula after adding the hot water mixture. 1-2 minutes of mixing time are required after adding the colorant.
- Wrap the durian filling in the dough, dividing it into 30g portions. Sprinkle gao fen into a 50-gram mooncake mold. Using a gentle push, construct the mooncake’s shape in your mold. Using a gentle tap, you can unmould the mooncake from its molding. Use an airtight container to keep the mooncakes fresh. Place in the refrigerator for at least a few hours, preferably overnight, before using.
- Snow skin flour premix (pinpe) and gao fen () are readily available in Malaysian and Singaporean bakeries and supermarkets.
- Siew Loon Ho, an Ann Coo Journal contributor, inspired this recipe.