Chilled (ping pei) mooncakes

Recipe for chilled (ping pei) mooncakes

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chilled (ping pei) mooncakes are a delightful Chinese dessert that is popular during the Mid-Autumn Festival. These mooncakes have a soft and delicate skin made from glutinous rice flour, giving them a unique texture. The filling can vary from sweet to savory, with options like red bean paste, lotus seed paste, or even ice cream. Chilled mooncakes are best enjoyed cold, making them a refreshing treat on a warm autumn evening.

Keywords: Chinese dessert, Mid-Autumn Festival, glutinous rice flour, red bean paste, refreshing.

Chilled (ping pei) mooncakes details

Chilled (ping pei) mooncakes, recipe Rating: 4.6
Number of votes:107 INGREDIENTS:

Ping Pei Skin:

160g icing sugar, sifted

25g shortening

125g carrot juice (blend 2 small carrots with iced water, strain)

1/2 tsp salt

50g evaporated milk

110g Koh Fun (cooked glutinous flour), sifted twice

50g cornflour, sifted twice

Paste:

1kg mooncake paste, any flavour

50g melon seeds

 

METHOD:

1. To prepare Ping Pei skin: Rub shortening into icing sugar until they resemble coarse breadcrumbs. Stir carrot juice into icing sugar mixture and mix well with a spatula. Add in evaporated milk, salt, Koh Fun and cornflour. Mix to a soft and smooth dough and stand it for 10 minutes.

2. To prepare mooncake paste: Spread mooncake paste on a piece of plastic sheet. Spread melon seeds on the paste and roll the paste up like rolling a swiss roll. Spread the paste and roll it up again to make sure melon seeds are nicely “embedded” in the paste.

3. Divide ping pei dough in Step 1to 8 portions of 50g and 2 portions of 15g (small mooncakes). Lightly flour your hands with cornflour. Knead each portion until it is not sticky . Roll into a ball .

4. Divide mooncake paste in Step 2to 8 portions of 120g and 2 portions of 30g (small mooncakes). Knead each portion a little and form each into a ball .

5. Lightly flour (using cornflour flour) your hands. Flatten a ping pei dough on your palm to be a 2-inch circle. Press to make the edges thinner than the central part . Place a ball of paste. Start pushing the paste against the dough. As you push the paste, the dough will start enlarging .

6. Wrap up the mooncake. Roll into a ball .

7. Lightly flour the mooncake. Place mooncake, seam side up, in mould. Flatten moocake to conform to shape of mould . Bang upper, lower, left and right sides of mould to dislodge the mooncake . Place cake in casings or container . Repeat to shape remaining mooncakes.

8. Refrigerate ping pei mooncakes for at least 1 hour before serving.