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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…