Snowskin Mooncake recipe - Newbie learn to cook Snow skin Mooncake (lotus paste edition)

Snowskin Mooncake is one of the must-have delicacy of the Mid-Autumn Festival. During the festival, we will either buy mooncake or make it ourselves and gave it to family and friends.

In this episode of Newbie learn to cook. I challenge myself to learn to make snowskin mooncake for the first time. I scour the internet for an adequate recipe and goes to work.

Meanwhile, in Singapore, Vivocity (a shopping mall in Singapore) launched their own Tsum Tsum lantern line up to celebrate the upcoming Mid-Autumn Festival. I visited the place, film some timelapse/hyperlase and start going to work on my VERY
FIRST SNOWSKIN MOONCAKE.

I learned how to make the "snowskin" of the snowskin mooncake and also the paste of the mooncake. Take note though, if you ever try to make your snowskin mooncake, you can choose to either make your own paste, or get stock paste from your local baking store.

Find out how I did!
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[Some backstory on snowskin mooncake - information from Wikipedia]

The original snowskin mooncake was developed by a bakery in Hong Kong, because the traditional mooncakes were made with salted duck egg yolks and lotus seed paste, resulting in very high sugar and oil content. The snow skin mooncake is similar to mochi ice cream or Yukimi daifuku, as both have glutinous rice crusts and have to be kept frozen.

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My equipment:

camera - fujifilm XT-2
lens - 18-55mm
- 36mm prime
external mic - Rode VideoMicro
tripod - Yunteng

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[hermannbaik]

Hey, you are a great cook! I have eaten lots of mooncake but your mooncake looks most delicious!