Now the mooncakes are sold everywhere. If you think the mooncakes on the market taste too heavy, you can make your own with less oil, less sugar, and vegan Ondeh Ondeh Snowskin Mooncakes. When it is cut, there is a coconut sugar lava filling, which tastes very fragrant and sweet, and has a soft and chewy pandan snow skin. The taste and texture are very close to Ondeh Ondeh!
This is an easy-to-use mooncake, as long as you follow the order to make it, it will succeed. It should be noted that the pressure of the filling and pressing of the moon cake should be done well. If you use too much force, the lava filling will burst. In addition, the storage period of this moon cake is not long, because coconut milk and shredded coconut are used in the filling. If you are sending relatives and friends, remember to remind them that they can be refrigerated for three or four days only.
If you like our Ondeh Ondeh Snowskin Mooncakes recipe, welcome to share it with your relatives and friends, I wish you a happy life~
You might also like the Ondeh Ondeh Lava Cakes
Ondeh Ondeh Snowskin Mooncakes
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- 50g Moon cake mold
⚪ Cooked Flour
- 20 g Glutinous Rice Flour
- 1 Pandan Leaf
🥥 Coconut Filling
- 15 g Plain Flour All Purpose
- 25 g Cornstarch
- 20 g Caster Sugar
- 80 g Water
- 25 g Thick Coconut Milk
- 10 g Extra Virgin Coconut Oil
- 1 tbsp fresh shredded coconut
🟤 Lava Coconut Syrup
- 20 g Palm Sugar
- 10 g Water
- Fry the cut pandan leaves and glutinous rice flour in a dry pan. Stir fry until pandan leaves can make a crisp sound, indicating that the flour is cooked.
- Mix the ingredients of “Pandan Snowskin” except pandan powder and corn oil, mix well, filter, and put it into the boiled steamer. Steam for 15 minutes.
- After steaming, add corn oil and mix a little before adding pandan powder continue to mix until the dough is not so hot, and then knead with your hands through the plastic wrap. Wrap in plastic wrap and place in the refrigerator to chill.
- Fry the fresh shredded coconut and let it cool for later use.
- Put the flour, sugar, and water in the “coconut filling” and mix well, turn on a low heat and keep stirring until the water is dried up, then turn off the heat.
- While the pot is still warm, add thick coconut milk, extra virgin coconut oil, and the shredded coconut that has just been fried. Stir until it forms a dough, then wrap it in plastic wrap, press it flat, and put it in the refrigerator for later use.
- Put the palm sugar and water in a pot and cook until the coconut sugar is completely melted and let it cool. When it cools down, use a syringe to suck it up and put it in the refrigerator for later use.
- When the coconut filling is cool, take it out and divide it into 8 portions.
- First take about a small portion and flatten it out. Then use the thumb to make a depression in the large portion of the filling, and then press some of the coconut syrup into it.
- First close the mouth a little, then cover it with a small portion of the filling, and press lightly with your fingers to glue the seams together. Handle the filling well first, and remember to cover it with plastic wrap to avoid air-drying.
- Then take out the snow skin dough and divide it into 8 portions.
- Dip the divided small dough with some cooked flour, round it and press it flat. Then put in the filling, and gently use the purlicue to turn around to tighten the seal.
- After wrapping, roll the dough up and press it with the moon cake mold. The strength should also be appropriate, otherwise, it will burst.
- Put the prepared snowskin mooncakes in a sealed box and put them in the refrigerator. It will taste better the next day.
The shelf life of this mooncake is not long because coconut milk and shredded coconut are used in the filling. If you are sending relatives and friends, remember to remind them that they can be refrigerated for three or four days only.