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

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

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 pork 2 chicken eggs -  100 ml without shell 150 ml boiled, cooled water  (Ratio is 1:1.5) 1/4 tsp salt sesame oil, pepper light soya sauce to taste Method 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,