Skip to main content
logo
Food Advertising by

Osmanthus Oolong Tea Snow Skin Mooncake ~ 桂花乌龙冰皮月饼 ~ 2015


Festivals come and go and the Mid-Autumn Mooncake festival is no exception.  Honestly, I'm running out of ideas what sort of flavours that I want to create for my moonies this year.  I love the design of this mould and since I could get hold of it from a good friend, and with the Oolong tea paste that I had, didn't hesitate to make these snowskin mooncakes with Osmanthus flavour.  The Osmanthus fragrance complements the tea infused lotus paste perfectly and is indeed a good combination.








Recipe for Osmanthus Oolong Tea Snow Skin Mooncake ~ 桂花乌龙冰皮月饼  ~ 2015

Ingredients
  • 75 gm kao fun
  • 75 gm icing sugar
  • 24 gm shortening
  • 94 ml Osmanthus tea
  • 240 gm Oolong tea paste
Method
  1. Make Osmanthus flower tea and let steep for a few mins.  Strain and chill in the fridge.
  2. Sift kao fun and icing sugar, mix well.
  3. Rub in shortenng till it resembles bread crumbs.
  4. Gradually add in the chilled Osmanthus tea and mix till just combined to form a ball of dough. 
  5. Knead lightly to get a smooth dough.   (Overmixing will result in a rough piece of dough).
  6. Cover and let rest for about 15 mins.
  7. Scale the dough into 24 gm portions, roll into balls.
  8. Scale the Oolong tea paste into 24 gm portions, roll into balls. 
  9. Flatten each ball of dough and wrap round a ball of filling.  Roll into a ball.
  10. Lightly dust the mould with some kao fun and press the ball into the mould.  Unmould.
  11. Yield :  10 pieces 
  12. Place a piece of kitchen paper towel over the mooncakes to absorb any water from condensation, keep in an airtight container, chill in the fridge.  These mooncakes stayed fresh for 4 days.


Do check out my other snowskin mooncake recipes that I've blogged over the years :-

Blue Pea Flower Snowskin mooncakes
Pandan Black Sesame Snowskin mooncakes.
Green tea snowskin mooncakes.
Chia Seed Black sesame snowskin mooncakes.

Comments

  1. Cheah, your osmanthus oolong tea snow mooncake looks very pretty. Wish I can taste it!

    ReplyDelete
  2. Hi Soke Hah, Another nice flavor in ping pei. I like your mooncake mold. Pretty.

    ReplyDelete
  3. This is pretty! I love the mould so much! ^.^

    ReplyDelete
  4. Hi Cheah , look delicious , have to try them pinning :)

    ReplyDelete
  5. Good morning Cheah,
    what a lovely mooncake yo have done !
    Osmanthus Oolong ,something new to me.
    Sounds good and healthier. Wish I can try it.

    ReplyDelete
  6. HI Cheah....beautiful mooncakes! I often buy some Oolong lotus paste for Mid autumn festival :D

    ReplyDelete
  7. These look delicious! i will have to try it soon. My kids will love these so much. I will try the best. Now I can change my menu regularly for my family, esp. for my kids.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.



Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…