Skip to main content
logo
Food Advertising by

Pingpei mooncake ~ 2011


'Pingpei or Snowskin Mooncakes'' ....... don't they look unusual, the shape I mean.  I chose to differ from the norm and made these using jelly moulds instead.  These antique jelly moulds were handed to me by my mother.  I doubt anyone has ever seen pingpei mooncakes in this shape.
I adapted this recipe from  Anncoo, who doesn't need much introduction as her blog is very popular and she's a one-good baker with excellent creativity and dexterity.  Besides this 'Pingpei mooncake or Snow-skin mooncake', she's got other types of mooncake recipes which you will find  interesting and you'll be kept in awe by her photography skills!





This year's Mid-autumn Mooncake or Lantern festival falls on Monday, 12th September and mooncakes are being displayed and sold in all the supermarkets and market place.  They're not cheap though and I think the prices have gone up compared to previous years, so why not 'Do-it-yourself' and enjoy the fruits of your labour!

Recipe for Pingpei ~ Snowskin Mooncakes
(adapted from Anncoo's Journal, made half recipe)

Ingredients
  • 150 gm koh fun (cooked glutinous flour)
  • 90 gm icing sugar
  • 45 gm shortening
  • 125 ml  ice-cold pandan/ginger water
  • Colouring + 1/4  tsp essence      (I omitted)
Filling
  • 400 gm red bean filling
  • 15 gm lightly toasted melon seeds (kua-chi)
Method
  1. Sieve koh fun and icing sugar, mix in a bowl.
  2. Add shortening with a spatula, make a well in the centre and pour in the ice-cold pandan/ginger water.
  3. Mix and knead into a soft dough, not sticky.
  4. Cover the dough with a damp cloth and rest for 10 mins.
  5. Weigh out portions of 35 gm of dough.
For the Filling
  1. Mix the 2 ingredients and weigh out portions of 40 gm of paste.
  2. Roll lightly into balls.
To assemble
  1. Take a portion of dough, flatten lightly.
  2. Put in a ball of filling and wrap up into a ball.
  3. Roll ball onto koh fun and place in moulds. 
  4. Press hard and knock out.  (Ball of dough should fill up 1/2 the mould)
  5. Keep in container and refrigerate for a few hours before serving.
  6. Makes 11 mooncakes.
Method for Pandan/screwpine or ginger water
  1. Tear 4 pandan/scsrewpine leaves, tie into a knot.
  2. Boil 1.1/2  cups of water with a small knob of smashed ginger.
  3. Simmer for about 20 mins.
  4. Discard leaves, ginger, let cool before refrigerating till ready for use.


I'm sending this entry to   Muhibbah Malaysian Monday.  Do check it out  'here'!

Comments

  1. WOW Cheah! Your snowskin mooncake looks so pretty and I like the mould handed by your mother. I don't think I can find this pretty mould nowadays.
    Thank you very much for the mention :)

    ReplyDelete
  2. indeed very unique! they look very cute :) I usually prefer ping pei mooncakes to the traditional kinds too...

    ReplyDelete
  3. Too cute!!! love those moon rakers :)

    ReplyDelete
  4. These do looks unusual for a mooncake, but I like it! They look awesome! I love Anncoo's mooncakes and baked goods too!

    ReplyDelete
  5. These mooncakes are very uniquely shaped. These look very delicious!

    ReplyDelete
  6. hi cheah, these flower shaped mooncake sare so sweet looking, you've done a very nice job by not distorting the shape of the mooncakes using those jelly moulds!

    ReplyDelete
  7. i must say, this is he first time i've seen mooncakes look like that! bet it tastes fantastic though!

    ReplyDelete
  8. Anncoo
    Thank you. Hand-me-downs can be gold!

    Jen
    Yes, some funny shapes! I'm a fan of mooncakes, both baked and unbaked.

    Now Serving
    Thank you, thank you!

    Lyndsey
    Yes, different from the normal ones.

    Zoe
    Yes, taste good once chilled.

    ReplyDelete
  9. Hey, selamat hari raya! haha... So early...I'm still very lazy to start the mooncakes yet. Cute mould! I love it too.
    enjoy your day!
    Kristy

    ReplyDelete
  10. Yes, I feel the prices have gone up this year too, good idea to make them yourself:D Yours look very pretty:D I am sure there are more to come from you:D

    ReplyDelete
  11. Wow...that is a nice mold you have there...antique looking...your mom must be a great baker too :) Nice pingpei you have made there..yea the prices have shot up compared to last year...lucky I am not a great fan of mooncake :) find them too sweet but I like the nuts ones though :p

    ReplyDelete
  12. Claire
    Thanks. Happy Merdeka to you too!

    Shu Han
    Yup, just be a bit different, that's all!

    Kristy
    Enjoy your long holidays and Happy Merdeka!

    Jeannie
    Hope so, still experimenting!

    Elin
    My mom was a good cook, too bad didn't get hold of the oppportunity to record down her recipes.

    ReplyDelete
  13. you're really creative! i would never hv thot to use jelly moulds for them :D

    ReplyDelete
  14. These are beautiful! I love those jello molds.

    ReplyDelete
  15. Your snowskin mooncakes look very pretty! I need to make some real soon. Those antique molds are truly unique :)

    ReplyDelete
  16. babe_kl
    Thank you. A mould is a mould, so I thought I'll try it out.

    Barefeet in The Kitchen
    Yes, doubt you can find them nowadays!

    Biren @ Roti n Rice
    Thank you. Yup, better jump into the bandwagon!

    ReplyDelete
  17. I love your antique jelly mould, too bad, my mom did not make many jelly when I was a kid , so no jelly moulds hand over to me, hehehe...nice snowskin mooncake, Anncoo recipe always good .

    ReplyDelete
  18. Sonia
    Yes, I've faith in Anncoo's recipes. Have bookmarked some but too many on my to-do list.

    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

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa.  The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day.





Coffee Chiffon Cake with Cocoa layering  ~  咖啡戚风蛋糕                             
Ingredients
(A)
70 gm plain flour
10 gm coffee granules
5 large egg yolks
20 gm caster sugar
70 ml hot water
60 ml canola oil
Cocoa powder

(B)
90 gm caster sugar
10 gm cornflour
5 large egg whites

Method
Sift plain flour, twice, set aside.Mix coffee granules with 70 ml hot water, set aside to cool.Beat egg yolks with sugar, then add in oil and coffee.  Sift in flour and mix well, set aside.Combine caster sugar with cornflour.In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance.  Beat till stiff peaks but not dry.Fold 1/3 of egg whites into the egg yolk batter, then pour this into the remaining egg whites.Scoop 1/3 batter into an ungr…

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…