Durian Pandan Snow Skin Mooncakes

5 from 1 vote

Durian Pandan Snow Skin Mooncakes

Durian Pandan Snow Skin Mooncakes are an easy no-bake mooncake recipe made from a pandan-flavored mochi-like exterior and creamy durian filling. Serve frozen and they will remind you of durian mochi ice cream.

Author: Jaja Bakes

Course: DessertSnack

Cuisine: ChineseIndonesianMalaysian

Servings: 10 mooncakes

Prep Time1

Cook Time15

Chilling Time2

Total Time3 15

Ingredients

Pandan Snow Skin Dough

5 tbsp (35 gr) glutinous rice flour
5 tbsp (35 gr) rice flour
2 tbsp (20 gr) wheat starch
4 tbsp (35 gr) confectioners' sugar
1/2 cup + 1 tbsp (140 gr) milk
1 tbsp (20 gr) sweetened condensed milk
2 tbsp (20 gr) vegetable oil
1/2 tsp pandan paste or extract, or more

Durian Filling

10.5 oz (300 gr) durian flesh, thaw if frozen
1 tbsp (8 gr) confectioners' sugar, or more, optional

Dusting

2 tbsp (15 gr) glutinous rice flour

Instructions

Durian Filling

Remove durian flesh from the seeds. Mash with a fork for chunky filling or puree in a food processor for smooth filling.
Taste the durian and add confectioners' sugar if prefered. Mix until well incorporated.
Portion the durian into 10 pieces (30 gr) evenly and place on a cling wrap. Gather and twist the edges of the cling wrap to roughly wrap the filling into a round ball.
Place on a baking sheet and freeze for 2 hours or until firm.

Dusting

Add glutinous rice flour to a non-stick pan over low-medium heat. Stir-fry for about 5-8 minutes or until the flour is slightly yellowish and smells toasted.
Transfer the cooked flour to a bowl and cool completely.

Pandan Snow Skin Dough

Preheat a large steamer on medium-high heat.
In a medium bowl, sift in glutinous rice flour, rice flour, wheat starch, and confectioner's sugar.
Add milk, condensed milk, vegetable oil, and pandan paste. Whisk until well incorporated. Check the color of the batter. If it is not green enough, add more pandan paste.
Strain the mixture into a shallow heat-proof bowl to remove any lump.
Place in the steamer and cover the bowl with a plate so that the condensation does not drip into your batter. Steam for 15 minutes until the batter solidifies. If your batter is still partially liquid, it is not fully cooked and you will cook it more. Remove from the steamer.
Scrap the dough from the bowl and knead when still hot to form an elastic, smooth dough. You can knead by hand, but make sure to use gloves because the dough is sticky. Or you can use a bench scraper if the dough is too hot.

Assemble

Divide the snow skin dough into 10 evenly (28 gr). Shape into balls. Cover the dough balls with a cling wrap to prevent them from drying out.
Remove the durian filling from the freezer, two at a time to prevent them from melting. Remove the cling wrap.
Dust the dough ball with a little bit of flour and roll into a 4-inch/10 cm round. Place the filling in the middle and gather the edges to wrap the filling. Pinch the edges to seal.
Place the seam side down. Use your hands to gently shape it narrower and taller. Dust with flour thinly and shake off the excess flour. Place it into a 65-gr mooncake mold and face it down on the working surface. Push hard the mold a few times. Release it to get a mooncake out of it. Continue with the remaining dough and filling.
Place the mooncakes on a baking sheet lined with parchment paper or silicone mat, not touching each other, and let them freeze for 1 hour and then transfer to a freezer bag or container and they won't stick to each other anymore. They can be kept frozen for up to 2 months. Serve frozen or leave at room temperature for a few minutes to let them soften.

Notes

Using weight measurement is recommended for this recipe.

If you only have a 50-gr mooncake mold, divide the dough and filling into 12 evenly. You will need about 23 gr snow skin dough and 25 gr durian filling.

You can also use fresh/frozen pandan leaves to flavor the snow skin dough by blending the milk with the pandan leaves until smooth and strain the mixture.

Nutrition

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