This month, along with my credit card statement, there were a couple of promotional leaflets from some of the leading hotels & restaurants in Singapore touting their Mid-Autumn offerings of mooncakes and snowkins.
The plebeian baked lotus paste with an orange-crimson salted eggyolk is no longer good enough to satisfy the modern tastebuds of the new generation consumers.
They now comes in a myriad of colors, flavors & fillings, ranging from ice-cream, champagne truffle, yam, greentea, chempadak, XO brandy, rum & raisin, chocolate pearl, cranberry, chocolate, durian and even exquisite birdnest. One of the newer concoction is the Bailey's Irish Cream Snowskin which one hotel has promoted as their 'New' flavor on the leaflet.
Having a bottle of Bailey's at home, I decided to go into my kitchen laboratory to come up with my own version of this snowskin.
First, I need to think of what to use in place of the salted egg yolk. Adapting a soft custard filling used for sweet buns, I added a good cup of Bailey's, a dash of Kahlua and some greenbean powder to make it into a semi-hard pudding-like mixture which I allow to set overnight. Then using a watermelon baller, I scoop the set custard into round balls. Ta-Da, pseudo-eggyolks.
The skin is easier to concoct as all I did was to reduce the sweetness and then added some Baileys and tirimisu cream to an existing snowskin pastry recipe.
I left the filling of white lotus paste in it's original flavor without any modification.
The end result is a very delicate snowskin, with the color of pale skintone (the skin needs further working to make it smoother though!). The fragrance of Bailey's come through when you bite on the pseudo-eggyolk, which is not too sweet and best of all,you do not get that cloying feeling from eating a real eggyolk.
Verdict? I give myself 3.25 out of a 5-star rating.