Black Sesame Ping Pei Mooncake with Mixed Nuts

Here, I am using the Black Sesame Ping Pei Skin to wrap the mixed nuts filling [Ngoh Gin]  [recipe here].  The snow skin paste has a strong, nice aroma of sesame seeds.

Ingredients for Black Sesame Ping Pei Skin  
[dough weighs about 350 gm]
[makes 5 x 60-70 gm pieces depending on the thickness]

2 tbsp each of toasted black sesame seeds and white sesame seeds -  finely ground
80 gm fried glutinous rice flour [kao fun] - sifted

80 gm icing sugar - sifted

90-100 gm shortening [too little shortening the skin will be crumbly unless you make it thicker]

40-50 ml iced cold water [may not use all]
green and yellow colouring [optional]
mooncake mould 

 

 

1. Use a blender to finely grind both sesame seeds.
2. Combine sifted icing sugar and kao fun, then add in ground sesame powder.  Mix well
3. Use rub-in method, add in shortening to [2] and mix until fine grains.  Gradually add in iced cold water until the dough binds.
4. Knead into a soft and smooth paste.  Cover and rest for 15-30 minutes.
5. Divide dough into  5   equal portions.
6. Wrap skin over mixed nuts filling, roll into a smooth ball and edges are well sealed [always dust your hands with extra kao fun to prevent dough from sticking].
7. Place onto dusted mooncake mould, press to fill up the mould then knock out mooncake.
8. Serve chilled.

Notes:
I kept 1/2 portion plain and add some yellow and green colouring to the other portion [giving  some of these mooncakes to my mother in-law, she likes mixed nuts but  may not like to see black and white mooncake skin].

 

 

I'm submitting this post to Muhibbah Malaysian Monday hosted by

 Suresh of 3 hungry tummies

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