Recipe by Miss Kathrine Kwa:
Ingredients:
150g koufen
200g icing sugar ( i used 180g )30g shortening
200ml ice cold water ( i used ice cold pandan water by boiling pandan leaves in water, cooled, then put in freezer for a short while )
some amount of koufen for dusting
Method:
1.Sieved icing sugar into a big bowl, add koufen, shortening, mix well using a spatula. 2. Add in water ( reserve about 30ml ) to the mixture till it forms a soft dough, if it is too dry then add in the additional water in small amount, stop adding when it is soft enough or it may turn too soft to handle Add in a little colouring if preferred and knead the dough slightly so that the colour is distributed well throughout. Do not over knead or the skin may turn tough or chewy.
3. Rest dough ( covered) in chiller for 1/2 hr. Bring out dough, wrap with filling and shape the mooncakes using desirable mould or plunger. Dust with a little koufen on the dough and mould so that the dough will not stick to the mould.
4. Chill mooncakes in covered containers or boxes before eating.
5. Enjoy!
Filling is store bought, i got it from Kwong Cheong Thye. i did the skin to filling in the ratio of 4:6. That means if the total weight of the moon cake is 125g, the skin will be 50g and the filling 75g. But this is really up to one's preference.
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