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.
INSTRUCTIONS VIDEO
NOTES
❤️Tips 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.