【Snowskin Lila Faikakai】

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the sweetener in a small saucepan over very low heat and dissolve slowly.

Step 2

Just before the sugar reaches the boiling point, add in the thick coconut cream.

Step 3

Mix well until the sauce is nice and thick. Set Aside.

Step 4

Bring a large pot of water to boil.

Step 5

While the water is heating up, in a large bowl combine the flour, baking powder, starch, sweetener, oil and cream, shredded coconut, mashed banana, vanilla, ube, taro, and the blueberries until well combined. Lightly beat eggs until fully incorporated.

Step 6

Start adding the boiling water until you get a dry dough to form.

Step 7

Pour the mixture into a saucepan. Cook over low heat. Once the mixture starts to solidify at the bottom of the pan, stir and fold constantly with a flexible spatula.

Step 8

Reduce heat of the boiling water to a simmer

Step 9

Roll into tablespoon sized balls and place them in the simmering water.

Step 10

Boil the dumplings gently for about 10-15 minutes until they are cooked through. Drain using a slotted spoon and set aside.

Step 11

When the mixture becomes evenly solid, transfer it to a bowl. It should hold in shape but not too dry.

Step 12

Lay a piece of cling film tightly over the cooked filling. Leave to cool completely then put into the fridge to firm up further.

Step 13

Prepare the skin. Put glutinous rice flour, almond flour, starch and sweetener into a bowl. Pour in milk. Mix until smooth. Add cream and oil. Stir to combine.

Step 14

Pour the mixture into a deep plate, then cover it with another plate. In a steamer for 20 minutes over medium-high heat. Double or halve the time as needed for increasing/decreasing the quantity

Step 15

By then the mixture should have turned solid. Use a flexible spatula to scrape it off and transfer to another plate to speed up cooling.

Step 16

When it’s cool enough to touch, combine and knead it in your hands until it becomes smooth.

Step 17

Put oil and add banana, monkfruit, and vanilla; cook until it is golden brown.

Step 18

Put the dumplings into the pan and coat them as you turn them.

Step 19

In a pan, toast glutinous rice flour over low heat for about 4 minutes. Transfer out to cool for later use.

Step 20

Take the filling out and knead in your hands briefly to make it smoother. Divide it into 8 equal pieces and roll each into a ball.

Step 21

Also, shape the skin into 8 equal balls. Flatten one piece into a round wrapper. Place a filling ball in the middle. Gently push the wrapper upwards to tightly cover the filling. Seal at the top.

Step 22

Roll the assembled ball in the toasted glutinous rice flour. Rub off any excess flour leaving just a very thin layer.

Step 23

Put the ball into a mooncake mold. Place the mold, with the opening facing down, onto a lightly dusted surface. Press the spring handle then lift up the mold. Push the handle again to release the mooncake.

Step 24

Serve over coconut syrup.