Malaysia - Mooncake with Custard Filling (Ping Pei Mooncake)

Mooncake with Custard Filling 

(Ping Pei Mooncake)

Ingredients

-       Unbaked pastry skin

-       150g icing sugar

-       180g kou fun (commercial cooked glutinous rice flour)

-       40g shortening

-       180g ice-cold water

-       A few drops peach colouring

-       1/8 tsp vanilla essence

Filling (1):

-       500g lotus paste

Custard filling (2):

-       30g plain flour (A)

-       45g corn flour (A)

-       20g custard powder (A)

-       10g milk powder (A)

-       150g castor sugar (A)

-       65g evaporated milk (B)

-       65g whipping cream (B)

-       80ml coconut milk (B)

-       1 egg (B)

-       20g butter

-       80g cream style sweet corn

Directions

Custard filling (2):

-       Mix (A) together in a mixing bowl.

-       Add in (B) to mix. Strain mixture into a saucepan.

-       Add in butter and cook over a very low heat, stirring with a hand-whisk until mixture turns creamy. Transfer to a tray and steam for 10–12 minutes.

-       Remove from the steamer, add in sweet corn and blend until fine in a food processor.

-       Divide into 40g portions.

-       Wrap 1 portion lotus paste (60g) around the custard filling. Leave aside.

-       Pastry skin: Sift kou fun and icing sugar into a mixing bowl.

-       Make a well in the centre and add shortening, essence and water.

-       Quickly knead until dough is soft and smooth.

-       Leave to rest for 20 minutes.

-       Divide dough into 1/3 portion and add in peach colouring to blend.

-       Leave the remaining portion plain.

-       Combine plain colour and coloured dough together and cut each into 60g.

-       Flatten dough by rolling between two sheets of plastic wrap.

-       Coat balls of filling with kou fun before wrapping.

-       Press into a wooden mooncake mould.

-       Knock out to dislodge ping pei mooncake.

-       Chill ping pei mooncake in the refrigerator.