Last month, I went back to Singapore to visit family and at the same time, it was the hungry ghost festival which is followed by the Mooncake festival. There are a lots of stores selling different varieties and flavours of mooncake like durian flavour, ice cream mooncake, avocado flavour, mango and many more! Seeing these photos again that I took at the shopping mall is enough to make me drool right now!
After seeing so many amazing mooncakes, I was inspired to try to make my own. So I went to a cake shop in Singapore and bought the plastic mooncake mould. When my aunty heard, she was so kind to buy me the raw ingredients (glutinous rice flour, icing sugar, Hong Kong flour, lotus paste etc) to bring back to the UK to make it.
Anyway, I bought the bing pi mix (snow skin) to make this Swiss Roll Snow Skin Mooncake. It is not hard to make your own bing pei mix; you would need icing sugar, glutinous flour and cream milk powder or fresh milk.
- 250g Snow skin mix
- 50g Shortening
- A teaspoons of flavouring eg pandan, durian, lychee
- A few drops of food colouring eg red, blue, green
- Lotus paste
- Rub the shortening into the snow skin mix.
- Divide the flour into four different bowls.
- Then add different coloured water and flavour into the bowls and mix it well.
- Cover the bowls with cling film and leave for 30 minutes before putting in the fridge for an hour.
- Cover the table/chopping board with cling film and add the dough side by side. Cover it with cling film and roll it with a rolling pin to about 2 mm thick.
- Cover the table/chopping board with cling film again, add lotus paste before place the cling film on top and roll it with a rolling pin to about 2 mm thick.
- Place the flattened dough on cling film then add the flattened paste on to the top. Cut any uneven sides to form a rectangle shape. Roll it and seal it with cling film.
- Place it back into the fridge for 30 minutes before cutting at 3 – 4 cm.
- Serve it cold.
Hope you like this multi coloured Swiss roll snow skin (bing pi / bing pei) mooncake!