Description
Durian Pandan Snow Skin Mooncakes are a delicate and fragrant treat combining creamy durian filling with a soft, chewy pandan-flavored glutinous rice dough. These no-bake mooncakes offer a unique twist on traditional mooncakes with a refreshing pandan aroma and rich durian taste, perfect for festive celebrations or as a special dessert.
Ingredients
Scale
Snow Skin Dough
- 5 tbsp glutinous rice flour
- 5 tbsp rice flour
- 2 tbsp wheat starch
- 4 tbsp confectioners’ sugar
- 1/2 cup + 1 tbsp milk
- 1 tbsp sweetened condensed milk
- 2 tbsp vegetable oil
- 1/2 tsp pandan paste or extract (adjust to taste)
Durian Filling
- 10.5 oz durian flesh
- 1 tbsp confectioners’ sugar (optional, depending on sweetness preference)
Dusting
- 2 tbsp glutinous rice flour (for dusting and stir-frying)
Instructions
- Prepare Durian Filling: Remove the durian flesh from seeds. Mash with a fork for a chunky texture or puree in a food processor for smoother filling. Taste and add confectioners’ sugar if desired, mixing well. Portion into 10 equal pieces (~30g each). Wrap each piece in cling wrap forming round balls. Freeze for 2 hours until firm.
- Toast Glutinous Rice Flour for Dusting: Place glutinous rice flour in a non-stick pan over low-medium heat. Stir-fry for 5-8 minutes until lightly yellow and fragrant. Transfer to a bowl and let cool completely.
- Make Pandan Snow Skin Dough: Preheat a large steamer to medium-high heat. In a medium bowl, sift together glutinous rice flour, rice flour, wheat starch, and confectioners’ sugar. Add milk, condensed milk, vegetable oil, and pandan paste, whisking until smooth and well mixed. Adjust pandan paste for color if needed. Strain the mixture into a heat-proof shallow bowl to remove lumps. Steam covered with a plate to prevent condensation from dripping for 15 minutes or until batter solidifies.
- Knead Dough: Remove steamed batter from steamer while hot. Scrape dough out and knead with gloves or using a bench scraper until smooth and elastic.
- Assemble Mooncakes: Divide dough into 10 equal portions (~28g). Shape each into a ball and cover to prevent drying. Take durian balls out of freezer, unwrap two at a time to keep others frozen. Dust dough ball lightly with toasted flour and flatten into a 4-inch round disc. Place durian filling in the center, wrap edges around filling and pinch to seal. Shape mooncake gently to form a narrower, taller shape. Dust with flour and shake off excess. Press dough into a 65g mooncake mold, push firmly to imprint design, then release and remove mooncake from mold.
- Freeze and Store: Place finished mooncakes on a parchment-lined tray so they don’t touch. Freeze for 1 hour to set, then transfer to a freezer-safe bag or container. They can be stored up to 2 months frozen. Serve straight from freezer or allow to soften at room temperature for a few minutes before eating.
Notes
- Adjust pandan paste quantity based on desired intensity of green color and aroma.
- Use gloves or bench scraper to handle hot dough as it is sticky and warm after steaming.
- Freezing durian filling and assembled mooncakes helps maintain shape and texture.
- Snow skin mooncakes are traditionally not baked but steamed and molded.
- Durian flavor can be strong and may not appeal to all; ensure diners enjoy durian before preparation.
- Keep mooncakes wrapped and refrigerated if consuming within a day; otherwise, store frozen for longer shelf life.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
Keywords: durian mooncake, pandan mooncake, snow skin mooncake, asian dessert, glutinous rice dessert, steamed mooncake
