How to make Blue Snow Skin Mooncakes or Blue Tea Mooncakes ?
Mid-Autumn Festival (Moon Festival) is a harvest festival, celebrated in China and other East Asian countries, such as Malaysia, Vietnam and Singapore. It’s always in September or October, on the 8th month and 15th day of the Chinese lunar calendar.
In 2019, it's September 13th (Monday). Also called the Moon Festival or Mooncake Festival, it is celebrated when the moon is believed to be the biggest and fullest, and mooncake is the main most characteristic festival food.
Mid-Autumn Festival is the second most important festival in China and Chinese after Chinese New Year. To the Chinese, the festival means family reunion and harmony. It is celebrated when the moon is full, and Chinese people believe a full moon is a symbol of reunion, harmony, and happiness.
The Origins and History of China’s Mid-Autumn Festival
The early form of the Mid-Autumn Festival was derived from the custom of moon worship during the Zhou Dynasty over 3,000 years ago.
In ancient China, most emperors worshipped the moon annually. Then the custom was accepted by the masses and became more and more popular over time. You can read all about the History and Legends of the Mooncake Festival follow the link at the bottom reference.
Also, do check out the Moon Festival celebration in Cabramatta, NSW as its a big celebration annually.
Here's a recipe for you to make Blue Snow Skin Mooncakes at home using Blue Ocean, Butterfly Pea Extract - saves you loads of time from making your own blue colouring using the flowers.
Blue Snow Skin Mooncake
Recipe makes a 10 Blue Snowskin Mooncakes
INGREDIENTS for LOTUS Paste Filling #A :
* 300 grams lotus seeds - washed and drained
* 750 ml water
* 1 tsp alkaline water
* Salted egg yolks (optional)
* 160 gram malt syrup
* 230 gram sugar
* 200ml oil
* 50 gram Pandan Extract Liquid / 2 tablespoon Pandan Powder
* 8 gram Blue Ocean, Butterfly Pea Extract Liquid
* 140 gram Gao Fen / cooked glutinous rice flour
* 160 gram icing sugar
* 100 ml cold boilded water
* 40 gram shortening
* 10 gram Blue Ocean, Butterfly Pea Flower Extract Liquid
Some cooked glutinous rice flour, for coating
METHOD : LOTUS PASTE FILLING
(1) Bring lotus seeds to cook in boiling water till boiled. Add in alkaline water and continue to cook till the skin can easily be removed. Wash the lotus seeds and remove all the skin. Soak lotus seeks in running water for about 30 minutes to get ride of the any alkaline water smell. Drain well.
(2) Bring lotus seeds to boil in 750ml water till soft. Transfer lotus seeds with water into a blender while it is still hot. Blend into puree.
(3) Pour lotus seed puree into a wok, add in #B and stir-fry till thick. Add in #C and stir-fry into a thick paste. Dish up and leave to cool. Divide into 10 portions, wrap in salted egg yolk and shape into a ball.
METHOD : MOONCAKE SKIN
(4) Mix Gao Fen / cooked glutinous rice flour and icing sugar, add in water and shorterning and mix into a smooth dough. Divide into 2 portions, mix one portion with Blue Ocean, Butterfly Pea Flower Extract, leave another portion in white. Divde each portion into 10 parts evenly.
(5) Stick 1 part of blue dough with 1 part of which together and shape into a ball
(6) Flatten the blue white dough and wrap in filling. Dust with a little Gao Fen and press into the prepared mooncake mould. Knock out the mooncake, it is best to serve after chilling in the fridge.
(7) Serve Blue Snowskin Mooncake with Blue Goddess Tie Guan Yin Oolong Tea.
Blue Tea - the colour is brilliant
Also your source of natural alkaline water.
Below is another Mooncake version - The Thousand Layer Mooncake using Roselle Powder, Butterfly Pea Powder and Pandan Powder by Lini Karina Sung
Thousand layered Mooncakes - all natural plant based colours and flavours