Skip to main content
logo
Food Advertising by

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013


For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.  Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix.























Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes

    Ingredients

    • 250 gm of QQ Snow mooncake premix (1 packet is 500 gm) 
    • 14 gm shortening
    • Bunga Telang/Blue pea flower
    • 220 ml water
    • Pandan and Lotus mooncake paste
    • 25 gm melon seeds, lightly toasted to be mixed into the paste
    Method (as per instructions on the packet)
    1. Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and measure out 195 ml.  Dissolve 14 gm of shortening into the water, mix well.
    2. Add 250 gm premix into the boiled water.
    3. Beat the mixture for 30 sec. @ low speed.  Then beat @ high speed for 3 min. to form a smooth and soft dough.
    4. Wrap with cling film and keep in the fridge to chill for 1 hour.
    5. Scale 25 gm of dough.  Roll into balls.
    6. Flatten each portion and wrap around 1 piece of  35 gm filling.
    7. Press the ball of dough into a mooncake mould.  Press out.
    8. Keep mooncakes in an air-tight container and place a piece of paper towel on top of the mooncakes to prevent moisture from the cover dripping over.  Cover and keep refrigerated before serving.



    I'll be going for a short vacation and will take a break from blogging.  See you later!

Comments

  1. What exotic mooncakes! Blue pea flour...that's something new for me.

    ReplyDelete
    Replies
    1. Yes, I like the natural colour. These flowers are also used to make steamed glutinous cakes.

      Delete
  2. wah something different. Cheah, you made so many moon cakes, can finish or not otherwise I can help you. haha
    Have a good break.

    ReplyDelete
    Replies
    1. Thank you Chris! Yes, you're welcome to share with me.

      Delete
  3. Hi Cheah, thanks for sharing the idea of using bunga telang for blue colouring. Think I try this.

    ReplyDelete
  4. Cheah, I like the blue colour. Very funky for a mooncake!

    ReplyDelete
  5. What a great idea! I have lots of dried bluepea flowers in my freezer that I can use:) Enjoy your vacay!

    ReplyDelete
  6. What a pleasant colour! The colour suits the pattern!

    ReplyDelete
  7. Cheah, your snow skin mooncakes colour look so unique. Next time I'll try the natural colour of blue pea flowers.

    ReplyDelete
  8. Hi Cheah , what beautiful mooncakes , almost to pretty to eat , I'll just close my eyes and bite into one . Have a relaxing and restful vacation . Thanks for sharing :).

    ReplyDelete
    Replies
    1. Thank you. I'll be sharing pics of my vacation in my future posts.

      Delete
  9. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 23, 2013 at 5:04 PM

    Cheah, the bunga telang blue and the green pandan paste is so beautiful and pleasing to the eyes. Besides, this is very healthy as no colouring is being used. Thanks for sharing :)

    ReplyDelete
  10. Oh wow....that's the MOST blue mooncakes that I have ever seen!....haha. Eating this would make me feel like I'm in the sky :D That flower is simply amazing. I have never used it before. Well, I hope to make mooncakes, too. Too busy at the moment to think of it......hmmm.

    ReplyDelete
  11. Wow...SHah! I'm amazed at the recipes you churn out.. so creative and innovative!! Love the unique colour of the mooncakes and am definitely sure they taste yummylicious too!
    Have a pleasant and safe trip, and an enjoyable and relaxing holiday!! Take care and God bless.

    ReplyDelete
    Replies
    1. Thanks, Jacqueline. God bless you and your family too.

      Delete
  12. Beautiful color... How to make koh fun from scratch? From kim

    ReplyDelete
    Replies
    1. If I'm not mistaken,it's glutinous rice flour, fry under low flame till it's light. Do it in a non-stick pan.

      Delete
  13. Cheah, this is so beautiful, love the blue color, so nice.

    ReplyDelete
  14. wow..the colour is so eye catching! now they also have the traditional baked mooncakes skin premix ..have you tried that?

    ReplyDelete
    Replies
    1. No, I haven't. But I think I'll stick to making the premix from scratch.

      Delete
  15. such a lovely burst of colors in these pretty moon cakes,makes us crave to pop one in right now,beautiful blue :-)

    ReplyDelete
    Replies
    1. Thanks for the compliment and thanks for dropping by.

      Delete
  16. Oh Cheah, your Mooncakes are just so lovely. I would love to try making these one day. Chances are I won't but I can still dream, lol...I'm sorry they didn't turn out the color you wanted but I think the Blue-pea flower color is stunning!

    Thank you so much for sharing...hope you are enjoying your "free" time:)

    ReplyDelete
    Replies
    1. Thank you and oh yes, I did have a wonderful time with my family.

      Delete
  17. Hi Cheah, love your mooncake. The colour is really beautiful. Lovely presentation. :)

    Have a nice weekend.

    ReplyDelete
  18. Your moon cakes are so unique and gorgeous. I haven't make moon cake this year yet. Guess I better starts soon. :)

    ReplyDelete
    Replies
    1. You'll still be in time for the Moon Cake festival, Amy!

      Delete
  19. Hi Cheah!

    Your Moon Cakes are simply gorgeous! Someday I hope to try making moon cakes on my own. I find them so delicate to look at and can only imagine how delectable they must be.

    Thank you so much for sharing...Hope you are having a nice blogging break, enjoy:)

    ReplyDelete
  20. Hi Cheah,
    WOW! These mooncakes look amazing with natural coloring. Awesome!;)

    ReplyDelete
  21. Your mooncakes look pretty.
    Thais add some lime juice into blue pea flower drink to get purplish color.http://en.wikipedia.org/wiki/Clitoria_ternatea

    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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.