[Article courtesy of Wen’s Delight]
This coming mid-autumn festival, why not enjoy your mooncakes with Gingen Ginger Tea. A tea with strong notes to match the richness of the mooncake. Perfect alternatives for mooncake pairing.
Inspired by tangyuan in ginger soup, I tried infused Gingen ginger tea into snowskin mooncake filled with black sesame lotus paste. Sound good? Here’s a very simple recipe to try!
Gingen Ginger Tea Infused Mini Snowskin Mooncake with Black Sesame Lotus Paste
250g Snowskin premix
2 sachets Gingen 100% Ginger Tea (No Sugar)
150ml Warm water (to make 100ml ginger tea)
350g Black sesame lotus paste
30g Toasted melon seed
Some Snowskin premix flour for dusting
Mooncake press set (for 50g mooncake)
1. Dissolve 2 sachets of Gingen Ginger Tea into warm water and set aside 100ml to cool.
2. Place 250g snowskin premix in a mixing bowl, add 50g shortening and 100ml ginger tea.
3. Mix well and knead into a smooth dough.
4. Cover with cling wrap and let it rest for 50 mins.
5. While the dough is resting, knead lotus paste with toasted melon seeds.
6. Divide lotus paste into 30g each and shape in balls.
7. When the dough is well rested, divide it into 20g each.
8. Wrap dough with the filling, press into the dusted mould and remove it onto a plate.
9. Continue with the remaining dough and filling.
10. Store in airtight container and chill the mooncake before serving.
Check out my mooncake making video at my IG: