I love the colour contrast. This have to serve chill else I find it bit soggy. Will add corn to the custard filling. Using the mould I have the ratio is Skin:Filling 25gm:25gm. The mini one have corn added to the filling and are only 20gm each so its 10gm:10gm. Just pop one in the mouth and you are done. =) Best serve chill.
Recipe adapted from Y3K cookbook 冰皮月饼
80g cooked glutinous flour
30g cooked corn flour (I used cooked plain flour)
40g icing sugar (I used 35g)
30g shortening, 30g liquid glucose (I used corn syrup)
1/2 t charcoal powder
125-150ml water (I used ice water)
Set (D) (mixed together and strained the liquid)
40g custard powder (Sieved)
10g milk powder (Sieced) (No milk powder I replace with creamer)
125g fresh milk, 50g water ( I used UHT milk)
40g sugar ( I used 35g)
20g butter, 1/4 t vanilla essence
1) Skin: combine (A) & (B) together. Add (C) and knead into smooth dough
2) cover dough and rest in fridge for an hr or overnight
3) Custard filling: Combine (D) & add (E) into a pot. Cook over low heat, stirring at all time till thickened.
4) turn off heat add (F). Mix well. Set aside to cool
5) Start to mould.
Note from book: This recipe is for mould that can hold 50gms. Always work on the ration of 60% skin weight and 40% filling weight. Do not overwork on the skin else it will toughen. ( My ratio is slightly different 50%)