Pandan Ping Pei Mooncake

This is the unbake mooncake. The skin is made from cooked glutinous flour or also know as koh fun. I have attached the picture of the commercial/ready made cooked glutinous flour. You can but them from See Woo.
As I am in South West and going to See Woo is a long drive, I made myself the flour. Definately, it is not as smooth as the commercial one but overall, it taste the same.

Ingredients:

• 100g margarine
• 300g "koh fun" (cooked glutinous flour)
• 450g icing sugar, sifted
• 1/2 tsp pandan paste
• 240ml cold water

Filling:

• 600g red beans
• 1 tbsp alkaline water (kan sui)
• 450g sugar
• 450ml cooking oil
• 1 tbsp maltose (mak ngah tong)

Method:

To make filling, soaked the red beans overnight. Drain the overnight water an put in a fresh water and boil with the red beans for about 10 minutes. Add in the kan sui and continue boiling until the beans are soft. Drain and set aside to cool. Using blender, blend the red beans to a very smooth paste.

Cook on low heat, stirring constantly until the sugar has dissolved completely. Keep cooking and stirring the paste until it is thick and dark brown and the paste leaves the sides of the pan. Add in maltrose and mix until it dissolved. Add in melon seed if required. Cool and use the red bean paste as required.

To make the dough, mix koh fun, icing sugar, margarine and pandan paste on low speed for 1 minute. Pour in cold water and blend until smooth. Take 50g of the dough and place 100g of filling in the centre, wrap up dough and form into a ball. Place the dough in a lightly floured mould. Chill in refrigerator before serving.

To make the koh fun yourself:
Steam the plain glutinous rice flour for 1/2 hour. Remove and put in a microwable glass bowl which has been lined with greaseproof paper. Microwave on high 1 minute at a time until rice is slightly brown(time depends on the amount of rice flour)