Chilled Bing Pi Mooncakes

I have just tried a Chilled Bing Pi Mooncake recipe which is very different from the usual one that we are so used to. Usually our version of bing pi is by mixing fried glutinous rice flour (kou fen) with icing sugar, shortening and water. But this recipe is different in the sense that it uses raw glutinous rice flour, rice flour and wheat starch, condensed milk and evaporated milk together and steam it to get a dough. This method give a very smooth dough and you are not afraid of overkneading the dough especially when you want to add colouring to the dough.

Since the white lotus paste and normal lotus paste that I am using will be sweet, I cut down on the amount of sugar used for the dough by half. This gives a dough that is not sweet but when eaten with the lotus paste inside, the taste is just right. This is a good recipe to use if you are trying to control the sweetness of your bing pi dough.







I think I rolled the skin too thin, should have made the skin a little bit thicker.


If you are interested to give this recipe a try, you can get the recipe from here.

Remarks: After two days, I realised the the skin turned hard. I am not sure if it was because I did something wrong or because of the wheat starch used or what. On the first day, it was ok, but after refrigerating it and eating it the next day, I realised that the skin is a little hard.