Mini Custard Mooncake Yr2019

It's been a few years since my last attempt of homemade mooncakes to celebrate the Mid-Autumn Festival.  A few of my good friends were interested to make the walnut moontarts and some snowskin mooncakes with lotus paste, pandan paste and the homemade custard filling.  So I arranged them over to my place and we spent the whole fun-filled afternoon in making mooncakes.  Glad we could pack the delicious homemade mooncakes as gift for our family and friends.

I saw the sharing of custard mooncake by Victoria Bakes.  The crust pastry recipe is slightly different from the mini baked custard mooncakes I baked some years ago.  So since I've have some leftover homemade custard filling, tried out the pastry recipe adapted from Victoria Bakes.  I made a slight change to replace whipping cream with thickened cream.



Love the sweet fragrance! My kitchen was filled with sweet coconut and buttery aroma!

Recipe for custard filling can refer to my baked mini custard mooncakes.

Mades 10 mini mooncakes, about 50g each
Pastry dough ingredients:
(A)
100g cake flour - sifted
20g potato starch
20g caster sugar
15g coconut cream powder
35g thickened cream
15g condense milk

(B)
40g butter, softened

(C)
1 egg yolk mix with 1 tablespoon water for egg wash

Method:
1) In a large bowl, combine and whisk all the ingredients in group (A).

2) Add ingredient (B) and cut the butter till coarse and crumbly using a spatula.

3) Using your hand, mix mixture together and combine them to form a dough. Stop mixing once dough is combined.

4) Divide the dough into 10 equal portions.
My pastry dough is 23g each   /  Custard filling is 25g each
Shape each into balls.

5) Position the rack in top level and preheat oven to 200°C.
The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

6) Line a baking sheet or tray with parchment paper. (I did not grease it)

To assemble the mooncake :
1) Using a lightly floured hand, flatten a portion of pastry dough into a flat and round circle. Place a custard ball in the middle of the flatten dough. Enclose the custard filling inside the pastry, seal up and gently roll it into a smooth ball.

2) Lightly dust the mooncake ball with flour.  Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Dislodged and repeat the process.

3) Place the mooncakes onto the prepared baking sheet.

4) Bake in pre-heated oven for about 5 minutes.  Remove the baking sheet from the oven.  Brush the mooncakes with egg wash.  Adjust the oven temperature to 150°C and continue baking for 15-17 mins (do not overbake as it will result in a dry mooncake).

5) Remove the mooncakes from baking sheet and cool completely on a wire rack before storing them in airtight container.

Before bake

After baked

Lovely golden colour of these mini custard mooncakes

Here's sharing of some photos that the group made the walnut moontarts and snowskin mooncakes :)
Refer and click this link for Walnut moontart

Happy Mid Autumn Festive Season to everyone !  

中秋佳节愉快!

Pandan Snowskin with Custard & Lotus Paste Mooncake

Love the pandan fragrance ....

I was thinking what type of filling paste would go well with the sweet pandan fragrance snowskin ? Hmm... I recall the smooth and silky custard Mini baked custard mooncakes I learned to make last year, adapted from Zoe of Bake for Happy Kids. Hence, tried out 2 fillings in 1 mooncake : homemade custard and pure lotus paste.  So glad that it tasted great too ^-^!

Pandan Snowskin with Custard & Lotus Paste Mooncake

Makes 9 big mooncakes, each 115grams

Ingredients to make the custard filling (can make in advance), recipe adapted from Zoe of Bake for Happy Kids.
Makes about 300g
Ingredient (A)
25g butter, soften
60g caster sugar
3 egg yolks, roughly beaten
1 tablespoon condensed milk
40ml cream
60ml regular coconut milk
Ingredient (B)
20g all purpose flour, sifted
15g custard powder
10g tapioca flour

Method :
1) In a small bowl, combine ingredient (B) and set aside.
 2) Cream the butter and sugar until light and combined with a manual whisk. Add the egg yolks one at a time and beat until combined. Beat in condensed milk, cream and coconut milk.  Next, pour in the ingredient (B) into the egg yolk mixture and mix until combined.
3) Prepare the steamer. Pour the mixture into a heatproof plate and steam over medium heat for 25 minutes with stirring in every 5 minutes. Set aside for mixture to cool.

4) Knead the warm custard until smooth. Wrap custard in cling wrap and chill it in refrigerator until required. 

Ingredients for pandan snowkin dough:
50g Kao Fen
250g Snowskin premix (Redman premix powder)

To make the hot liquid mixture:
300ml pandan juice (50g of cleaned pandan leaves - blend with some water and squeeze to obtain about 300ml pandan juice)
35g Icing sugar (sifted) 
40g margarine

For filling:
370g Pure Lotus paste (sugar free store bought)
140g custard (see above)
10g lightly toasted melon seeds and set aside to cool.

Method :
1) In a clean big bowl, combine the Kao Fen and snowskin premix flour and set aside.

2) Combine the pandan juice, icing sugar and margarine in a small pot to make the hot liquid mixture. Mix well and boil with low flame. Stirring occasionally with a metal spoon and bring to a boil.

3) Obtain 250ml hot liquid mixture and pour gradually to the flour. Use spatula to stir and mix the mixture to form a soft dough and leave it to cool slightly. Knead the dough again while it's still warm to a obtain smoother texture.
*add more cooked glutinous flour to it if the dough is still too sticky.

To assemble the mooncake :
Lotus paste filling : 40g x 9 pcs
Custard filling : 15g x 9 pcs
Knead each portion a little to form a ball. Flatten the lotus paste and wrap the custard filling.

Pandan snowskin dough : 60g × 9 pcs
Knead each portion a little to form a ball, dust with a little Kao Fen to prevent sticky to fingers/hands.

1) Flatten the snowskin dough on your palm or roll it with a small roller pin.
2) Place a ball of paste (lotus paste wrapped with custard) in the middle and slowly wrap it up using the snowskin dough to form a mooncake ball.
3) Lightly dust the mooncake ball and mooncake mould with Kao Fen before pushing it into the mould. I used a plastic spring-loaded mooncake mould. Make sure that the edges are pressed evenly into the mould. Dislodged and repeat the process.
4) Immediately chill the mooncakes in an airtight container for several hours or overnight before consumption.

Packed these presentable and delicious snowskin mooncakes into the boxes ... Pandan Snowskin with Custard & Lotus Paste and Cranberry snowskin with green tea green bean paste.

Will be baking again ... the Walnut Moontarts and Mini Baked Custard Mooncakes over the weekends since my family love these too ^-^

Happy Mid Autumn Festive Season to everyone !  
中秋佳节愉快!

Cranberry Snowskin with Green Tea Green Bean Paste

Ever since my 1st attempt in making snowskin mooncakes last year, my big kids have been asking would I be making the mooncake again. With store bought snowskin premix flour, Kao Fen and ready lotus paste, it's not too difficult to make some presentable and delicious mooncakes as gifts too. This time, I tried out 2 different flavours. I saw some hotels selling cranberry snowskin mooncakes .... not sure of the recipe but I supposed just add some cranberry juice to the snowskin premix flour ?  Anyway, I have a can of cranberry sauce in the pantry ... hmm ... added some to the liquid mixture ... added some dried cranberries to the green tea green bean paste.  I'm not sure if would be a "good match" for this combination.  Anyway, there's always a "first time" ... tada ... here's Cranberry Snowskin with Green Tea Green Bean Paste ! lol ! But it really tasted good ... love the tangy bits of cranberries that compliment well with the sugar free green tea green bean paste (though sugar free, the sweetness is just right for us).  I was also very surprised that my big kids liked this green tea green bean paste mooncakes.  (usually their faces would turned "green" if I cooked/baked something with Matcha >o<)

Cranberry Snowskin with Green Tea Green Bean Paste
Makes 9 big mooncakes, 115 grams each

Ingredients for cranberry snowskin dough :
50 grams Kao Fen
250 grams Snowskin premix flour (Redman premix powder)

To make the hot liquid mixture:
300ml water
80 grams cranberry sauce
30 grams icing sugar (sifted)
40 grams soft margarine

For filling :
450 grams Green Tea Green Bean paste (sugar free)
35 grams dried cranberries roughly chopped, soaked in hot water to soften, drained and pat dry with kitchen towel.
10 grams melon seeds lightly toasted, set aside to cool.
Mix the dried cranberries & melon seeds evenly to the paste.

Extra Kao Fen for dusting.

Method:
1) In a clean big bowl, combine the Kao Fen and snowskin premix flour and set aside.

2) Combine the water, icing sugar, cranberry sauce and margarine in a small pot to make the hot liquid mixture. Mix well and boil with low flame. Stirring occasionally with a metal spoon and bring to a boil.

3) Obtain 250ml hot liquid mixture and pour gradually to the flour. Use spatula to stir and mix the mixture to form a soft dough and leave it to cool slightly. Knead the dough again while it's still warm to a obtain smoother texture.
*add more cooked glutinous flour to it if the dough is still too sticky.

To assemble the mooncake :
Filling : 55 grams x 9 pcs - Knead each portion a little to form a ball.
Dough : 60 grams x 9 pcs - Knead each portion a little to form a ball, dust with a little Kao Fen to prevent sticky to fingers/hands.

1) Flatten the snowskin dough on your palm or roll it with a small roller pin.
2) Place a ball of paste in the middle and slowly wrap it up using the snowskin dough to form a mooncake ball.
3) Lightly dust the mooncake ball and mooncake mould with Kao Fen before pushing it into the mould. I used a plastic spring-loaded mooncake mould. Make sure that the edges are pressed evenly into the mould. Dislodged and repeat the process.
4) Immediately chill the mooncakes in an airtight container for several hours or overnight before consumption.

Looked presentable. Glad to receive good feedback for this flavour as I've given some as gifts to my sisters and brought some to office for my colleagues.
I've also made Pandan Snowskin with Custard and Pure Lotus paste filling ... to be shared in another separate post.

Here's wishing all ... 

Happy & Blessed Mid Autumn Festive Season

祝您和家人, 中秋佳节愉快!

Assorted moontarts (Walnut & Custard)

Can't get enough of the mini baked custard mooncakes ... simply love it.  Since I'm baking some Walnut moontarts for my sisters, I would like to share these really delicious custard mooncakes with them also. So here's the 2 types moontarts and mini snowskin mooncakes for them.

Walnut moontarts - I added some pine nuts to the pure lotus paste filling.
Dough : 30g each
Lotus Paste : 20g each
Refer and click this link for: walnut moontart

Mini baked custard mooncake - I used the Walnut moontarts pastry dough. Decor with some pumpkin seeds.
Dough : 25g each
Custard Paste : 15g each
Refer and click this link for: mini baked custard mooncakes

Mini snowskin mooncakes - added some sunflower seeds to the lotus paste.
Snowskin dough : 25g each
Lotus Paste : 20g each
Refer and click this link for : mini snowskin mooncakes

Wishing all my friends and family :

Happy & Blessed Mid Autumn Festive Season

祝您和家人, 中秋佳节愉快!

I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.

An InLinkz Link-up

Mini Baked Custard Mooncakes

Phew ! JIT ... just in time to share my Custard Mooncakes linking to the events Best Recipes for Everyone Event theme Mooncake and Little Thumbs Up theme Flour ! :D  So happy !

Actually I've planned to try baking some custard mooncakes next weekend to celebrate the mid Autumn Festival. I don't intend to bake mooncakes or cakes over the weekends as I've 'reserved' the time whenever my hubby makes a trip home to spend time with the family. He usually prefers to 'indulge' some of his favourite hawker food like prata, mee pok, 福建炒(Malaysia KL style) etc. etc. Meaning ... we will be eating out mostly. As he has arranged to have dinner with his brother and family, so I thought why not bake some mooncakes for them to try. Afterall, I've got all the ingredients ... except the nice mooncake mould. Well, I either have to make round shape (like the Walnut moontarts) or use a star shape jelly mould to make a batch of mini custard mooncakes. So I quickly make the pastry dough and steamed custard in the morning. Wrapped with cling wrap and off they go ... chilling in the fridge and baked these yummy custard mooncakes after back from our lunch.

Packed some and bring over for his brother's family to try.

Thanks to Zoe for sharing this wonderful recipe with us.
Recipe adaped from Zoe of Bake for Happy Kids with slight modification made in blue :

Some prepared ingredients

Smooth and Milky Custard Filling
Makes about 300g
25g butter, soften
60g caster sugar
3 egg yolks (from 3 large eggs, each 80g), roughly beaten
1 tbsp condensed milk
40ml cream
60ml regular coconut milk (I used Ayam brand light)
20g all purpose flour
15g custard powder
10g tapioca flour

In a small bowl, combine flour, custard powder and tapioca flour.

1) Using a wooden spoon, beat butter and sugar until light and combined. While beating, add egg yolks one at a time and beat until combined. Beat in condensed milk, cream and coconut milk. Sift flour mixture into the egg yolk mixture and mix until combined.

2) Pour the mixture into a heat resistance container and steam over medium heat for 25 mins with stirring in every 5 mins. Set aside for mixture to cool.

3) Knead mixture until smooth. Wrap custard in cling wrap and chill it in refrigerator until required. Mixture can be kept in the fridge up to a week before baking.

Buttery Mooncake Pastry
Recipe adapted from Zoe of Bake for Happy Kids
Makes about 24 mini mooncakes
100g butter, softened at room temperature
30g shortening, preferably Crisco (I replaced with Canola oil 20ml)
90g icing sugar
1 small egg, 60g, roughly beaten
220g all purpose flour
35g custard powder
1/4 tsp baking powder

Egg wash:
1 egg yolk
1 tbsp milk

1) Using an electric mixer, cream butter, shortening and sugar until light and fluffy. While beating, add beaten egg gradually and beat until well combined.

2) Sift flour, custard powder and baking powder into the butter mixture and mix until incorporated. Using your hand, mix mixture together and combine them to form a dough.

3) Wrap dough with cling wrap and let it rest in the fridge for at least 1 hr.

Divide the custard filling into 15g each and pastry dough into 20g each.
Shape each into balls. Set aside.

For my batch of mooncakes to suit the jelly mould - yields about 14 pcs :
Custard filling 20g each. 
Pastry dough 30g each. 
Shape each into balls. Set aside. 

4) Using a lightly floured hand, flatten a portion of pastry dough into a flat and round circle. Place a custard ball in the middle of the flatten dough. Enclose the custard filling inside the pastry and roll them into smooth balls.

5) Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. To release the mooncake from the mould, keep knocking the mould on tabletop at the sides of the mould to loosen the mooncakes from the mould and allow the mooncake to release off onto the lightly floured surface.

The star shape somehow looked like flower shape.

6) Preheat the oven to 175°C or 160°C fan forced. Line a baking tray with baking paper. Place the shaped mooncakes on the prepared tray. I placed the tray of shaped mooncakes in freezer for about 3 - 4 minutes before egg wash.
Brush with a thin layer of egg wash and bake for 25 mins. Allow the mooncakes to cool slightly on the tray for 10 mins and transfer them to a wire rack to cool completely.

Lovely bright yellow custard filling ... Can't wait to try it !

7) Allow the mooncakes to rest in room temperature before serving. The mooncakes can cookie-like when they are freshly baked and will develop into moist and tender pastry after subsequent days.

Note:
To minimize cracking, you can either
1) choose either not to add baking powder in the pastry but you will get a flat pastry with no flaky texture, or
2) chill the shaped mooncake before baking as it helps to retain the shape better.

My hubby tasted the custard mooncake (the ones for photo shoot). He said nice, not bad ... first time that he tasted custard filling mooncake. I told him to checkout more on custard mooncakes when he goes to Hong Kong ... what's their secret recipe ha haa! LOL!

When I ate the mouthful of mooncake ... instantly in love with the milky smooth coconut custard fragrant. And the flaky pastry crust somehow resemblance the Walnut moontarts I've baked previously ...yum yum ! Okay, next year I need to get some nice mooncake moulds to make nice mooncakes as gifts for relatives ^-^!

I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.

And

This post is linked to the event, Little Thumbs Up : August 2014 - Flour organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

An InLinkz Link-up

Mini Snowskin Mooncakes - Part 2

Hee hee! It has been a very very long time that I've not played with Playdoh. When my kids were kiddies, they liked to play with Playdoh ... made colorful shapes, fruits and animals like fish, pig, dog ... anything ... some aliens cos really don't know what they had made. And mom had to play along kneading and forming shapes with them, and also to ensure that they won't end up eating the "food".

Well, I got to finish off the leftover snowskin premix anyway. So, it's time for "play dough" ... hee hee! handmade some animals mooncakes.

In the past, the kids will ask and seek confirmation with mommy ... now it's the reverse ...  

Mom: how ? Ok? Looks cute or not?
Girl: looks cute... but what has dolphin associate with mooncakes?
Mom: nothing ... I don't have fish jelly mould ... only got this cute dolphin jelly mould!
Boy: ha! cute little white mouse !
Mom: mouse ? mouse?! I made rabbits!
Boy: ha ha ! Looks more like mouse.
Mom: 无言 (speechless)

Recipe source: Ann of Anncoojournal Koi Fish Snowskin Mooncake here and piggy tutorial here. With some modifications and references adapted from my 1st mini snowskin mooncake attempt here
Thanks to Ann for recipe sharing. I find the texture of this batch of snowskin mooncakes tasted better than my 1st attempt.

Ingredients for dough
50g Kao Fen or *Cooked glutinous rice flour
230g Snowskin premix (Redman premix powder)
50g Icing sugar (sifted) (I reduced to 35g)
46g Crisco/shortening (I used margarine 40g)
300g Water (boil 500g water with 4 pandan leaves, leave to cool) and measure 300g water.
some extra Kao Fen or cooked glutinous rice flour for dusting

For filling: 270g Pure Lotus paste (or your preference)

Method:
1) *To cook glutinous rice : in a clean frying pan, cook 50g of glutinous rice flour. Don’t use any oil or water. When you see some smoke and flour turns a bit yellow, it’s cooked.
(I did not buy Kao Fen, but if you have a pack of Kao Fen, you can omit this step completely)

2) Combine cooked glutinous rice and snowskin flour (Redman Premix Powder) in a big bowl and set aside.

3) In a pot, add water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.

4) Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more cooked glutinous flour to it if the dough is still too sticky.

5) Add different colour dough (I roughly divided the dough into 1:3 portion, use pink food coloring for the smaller portion). Knead dough to even out the colour.

For the pig and rabbit:
Dough 30g each / pure lotus paste 25g each

For the dolphin:
Dough 40g each / pure lotus paste 35g each

6) Roll each lotus paste portion a little to form a ball.

7) Knead dough into a ball and dust with some cooked glutinous flour. Flatten it and place a ball of paste in the middle and slowly wrap it up using the snowskin dough to form a mooncake ball. Press and shape to your desire. I used some chocolate chips as eyes.

8) For the dolphin jelly mould - press the wrapped dough firmly and evenly into the lightly dust (with kao fen or cooked glutinous rice flour) mould to obtain the shape.  Use the tip of a fork to gently unmould the tail and use hand to slowly unmould the body.

9) Store in an airtight container and chill the snowskin mooncakes before consuming.

Made the shapes with these
simple "tools".

Hee hee ... the tail
has dropped down slightly

Ha ha ! These handmade mooncakes has brought me back to some fun 'art & craft' lessons ... "where creativity has no boundary and it is beyond one's imagination" ....LOL! But it takes time and practice to make nice and beautiful handicrafts ... Well, at least my kids commented that they looked cute ... LOL !
My girl has requested me to make some animal mooncakes for the actual occasion in September ... looks like mom has the chance to 'play dough' again ^-^!

I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.

Walnut moontart 核桃酥月饼

Whenever during the mid Autumn Festive season 中秋节, tonnes of different types of mooncakes would be displayed colourfully in confectioneries, push carts in shopping malls etc. From the traditional flavour to unique flavour ... assortment of mooncakes that made you wanna buy or try all. To 'lure' their sales, assorted mooncakes were cut into small pieces as samplings for customers. I remembered when my kids were very young (probably around 5 - 7 years old then), they loved to sample those snowskin mooncakes 'non-stop' ... So much so that it made mom felt 'paiseh' embarrassed if don't "close some deals" to buy some ... hee hee! When they knew mom had made the purchase, they happily moved on, knowing that they could eat those mooncakes as soon when we reached home.

For me, I'm not too fancy in mooncakes even when I was a young kid ... I don't really like the sweet lotus or tau sar paste filling. Sometimes I would just scrap out the filling and eat the crust ... LOL.

As an adult, I particularly like walnut moontarts. My first love for walnut moontart was many many years ago when I purchased those cutie moontarts from Harbour City Restaurant located at PSA Building. But this restaurant had closed some years ago. But I do see walnut moontarts made by other confectioneries. As usual, I would get some for family and as gifts for relatives during the 'gift exchange'.

I chance upon this recipe and decided to use it for my first attempt on baked mooncakes ... also my love walnut moontarts. Recipe adapted from Angel of cookbakelove

Walnut moontart 核桃酥月饼
Ingredients: (Yield 25pcs)
With my notes and modification made in blue as I've cut down the quantity to make 12 pcs.

Dough
220g butter (salted) (110g)
50g Crisco shortening (I replaced with margarine 25g) 
50g icing sugar (25g)
½ tsp vanilla essence/extract
½ tsp ammonium bicarbonate (I omitted)
1 egg (half egg)
360g plain flour (180g)
25g custard Powder (10g)
½ tsp baking soda

Walnut for decoration.
Used some chopped big chunks of Macadamia nuts & Walnut for decoration.
1 egg yolk + 1 tsp water for glazing

Fillings
1kg Lotus Paste (I used 360g pure lotus paste)
200-250g Walnut (toasted and chopped)
(I omitted as need to reserve the walnuts for other bakes).

Method:
1) Cream sugar, shortening, butter, vanilla essence and ammonium together until slightly white (slow speed first then change to high speed).

2) Gradually add in egg.

3) Lastly add in sifted flour, custard powder and sodium bicarbonate to knead into a dough (do not mix too long). Leave dough in fridge overnight or for a few days (cover with cling wrap).

4) Divide fillings into about 40g each, (30g) roll into round ball.

5) Take out dough from fridge and divide into portions of 30g each.

6) Wrap fillings into dough and decorate with walnut. Apply egg wash and bake at 160ºC for 10 mins. Take it out and leave it for about 10 mins and apply egg wash again. Bake for another 15 mins.

The aroma of the buttery and lotus paste fragrance dominated the kitchen when I opened the oven door to take out the baked moontarts.  Smell very nice and I couldn't wait to taste the freshly baked moontarts .... the buttery flaky crust is what I'm after.

Simply satisfied ... with a cup of hot Chinese tea ^-^. My big kids liked these moontarts too ! Yeah ! Mom's feeling great too !
Here's an early well wishes to all my blogger pals and family :

Happy & Blessed Mid Autumn Festive Season

祝您和家人, 中秋佳节愉快!

I'm submitting this post to Best Recipes for Everyone August 2014
Event Theme: Mooncake hosted by Fion of
Xuanhom's mom

And

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Mini Snowskin Mooncake

This is my first attempt in making non-bake snowskin mooncakes.
No mooncake mould to use ... never mind, I got jelly mould and cookie cutter 搞定!

My big kids like snowskin mooncakes ... especially the mini ones where my boy would just "pop it into" his mouth like popping popcorns! But they didn't like some unique flavour like champagne and chocolate snowskin mooncakes.  Funny right? They like anything chocolate ... except chocolate mooncake. Their favourite classic ones ... pandan, banana or strawberry snowskin with lotus paste.

I've actually wanted to use a recipe on mochi snowskin texture but I couldn't find wheat flour. {Every thing is all set except one thing 万事具备,只欠东风。。。哎呀}
Ok settled with a pack of snowskin premix for my first attempt.

Using Redman Snowskin Premix (with slight modification made in blue and halved the quantity). I find that the instructions printed on the packaging is not so detailed, hence adapted some steps from nus-icare

For Snowskin Dough
500g REDMAN Snowskin Pre-Mix (250g)
200ml iced water (100ml)
100g shortening (used margarine 40g)
Flavouring (optional)
Colouring (optional)

For Mooncake paste
1kg White Lotus paste/Lotus paste/Green tea lotus paste (I used pure lotus paste 500g)
50g melon seeds, lightly toasted (optional)

Directions
1. Pour in the Snowskin Pre-Mix into a large mixing bowl. Knead in shortening till an even mixture is formed and there are no more lumps.

2. Pour the iced water in bit by bit, continue kneading the mixture till it forms a dough that can be rolled into a soft ball.

3. Cover the mixing bowl with a wet cloth, making sure it does not touch the dough. Leave the dough aside to rest for 30-45 minutes in a cool, dry place, or place it in the fridge.

4. Meanwhile, if you're using the melon seeds, spread the lotus paste onto a clean plastic sheet. Spread the melon seeds on the paste and roll the paste up like a swiss roll. Spread the paste and roll it up again to make sure that the melon seeds are nicely "embedded" in the paste. (I didn't add melon seeds)

5. Divide the mooncake paste into 40 (20) portions of about 25g each. Knead each portion a little to form a ball.

6. Divide the rested dough into 40 (20) portions of about 20g each. Knead each portion a little to form a ball.

7. Flatten a snowskin dough on your palm to be a 2-inch circle. (I rolled it with small rolling pin) Place a ball of paste in the middle and slowly wrap it up using the snowskin dough to form a mooncake ball.

8. Lightly cover the mooncake ball with glutinous rice flour, before pushing it into the mould, making sure that the edges are pressed evenly into the mould.
(I followed Christine's recipes steps to cook glutinous flour :In a clean frying pan to cook 3 tablespoons of glutinous flour. Don’t use any oil or water. When you see some smoke and flour turns a bit yellow, it’s cooked).

9. Knock out the shaped mooncake from the mould by lightly knocking in all directions with one hand and using the other hand to catch the dislodged mooncake.
(I used heart shape jelly mould and flower shape cookie cutter to shape these snowskin mini mooncakes. Added 2 drops of food colouring to mix with 40g dough and made some pinkish petals & heart shapes. I yielded 18 pcs of mini snowskin mooncakes)

In the making ... quite fun

10. Immediately chill the mooncakes in an airtight container.

Okay 吗?
Do they like these homemade mini snowskin mooncakes?  Yes !

I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.