Skip to main content

Pandan Black Sesame Snow Skin Mooncakes ~ 2013


Pandan  Snow Skin or Ping Pei Mooncakes are one of my favourite in the ping pei range of mooncakes.  This time I added in some black sesame seeds to it.  I dare not take the plunge to toss in more sesame seeds as I was afraid that the tiny black dots will mar the design of these mini mooncakes.












Recipe for Pandan Black Sesame Snow Skin Mooncakes




    Ingredients
    • 100 gm koh fun/cooked glutinous rice flour
    • 100 gm icing sugar
    • 32 gm shortening
    • 125 ml ice cold pandan juice
    • 2.1/2 tsp lightly toasted black sesame seeds
    • 60 gm or more Pandan/Screwpine leaves
    • 150 ml or a bit more boiled water
    • 500 gm Lotus paste
    • 20 gm lightly toasted melon seeds.
     Method
    1. Wash, cut the Pandan leaves into small pieces, add in boiled water, blend and squeeze out the juice.  Pour into a measuring cup, keep in the fridge for about 2 to 3 days to let the residue settle.
    2. Sift the koh fun and icing sugar into a mixing bowl, mix well.
    3. Add and rub in the shortening till resemble bread crumbs.
    4. Gradually add in the chilled Pandan juice and black sesame seeds and mix till just combined.  (Do not overmix).  Cover and let rest for 15 mins.
    5. Scale into 25 gm balls of dough.
    6. Mix the Lotus paste with the melon seeds.
    7. Roll into balls of 35 gm each.
    To assemble the mooncake
    1. Flatten the dough in between 2 plastic sheets, wrap up the ball of filling, roll into a ball.
    2. Press into a flour dusted mould.  Press out and dislodge the mooncake.
    3. Place mooncakes in a container and cover with a piece of kitchen towel to absorb any condensation.
    4. Keep refrigerated  before serving.
    5. Yield : about 13 pieces of  mooncake.





    I'm linking this post to the Little Thumbs Up 'Pandan' event, organised by Zoe of  Bake for Happy Kids,

Comments

  1. Hi Cheah,

    Your mooncakes have two very fragrant ingredients, pandan and black sesame seeds! Wow! I can imagine that your mooncakes must be extra-fragrant with this combination.

    Zoe

    ReplyDelete
    Replies
    1. I was a bit hesitant at first, combining the two flavours, good that they turn out fine.

      Delete
  2. Cheah, your snow skin mooncakes look magnificent!

    ReplyDelete
  3. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 12, 2013 at 7:59 PM

    Hi Cheah, so beautiful and yummy. Eh, I have pm-ed my e-mail to you. Pls check your FB inbox.

    ReplyDelete
  4. Hi Cheah
    Your green mooncakes looks lovely and beautiful. The pandan and black sesame seeds brings out fragrant and aroma in taste. Love it.

    ReplyDelete
    Replies
    1. I just returned from your blog. Yours were great, very nicely done!

      Delete
  5. Hi Cheah,
    This sounds so perfect with the combination of pandan and black sesame seeds. Very creative!

    ReplyDelete
  6. Hi Cheah, what a unique and interesting combination of flavours for mooncakes! I don't think I have any more chance to try them this year, will be keeping your recipe for next year! :)

    ReplyDelete
    Replies
    1. The festival is on 19th September, you can still make it. Thanks for dropping by.

      Delete
  7. I wonder if I don't put shortening, what else can I replace. Ann

    ReplyDelete
    Replies
    1. Maybe you can consider using butter if shortening is not available.

      Delete
  8. Hi Cheah, very nice snow skin mooncake.

    ReplyDelete
  9. Hi Cheah, your pandan mooncakes looks so bright and beautiful, I have not tried this combo of flavors before, will try it next time:D

    ReplyDelete
    Replies
    1. My first attempt too. It was quite a good combination to my surprise.

      Delete
  10. Cheah, I must say that the green colour is very pleasing!

    ReplyDelete
  11. Hi Cheah,
    I love the color of these mooncakes & the flovour too. LOVELY!

    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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set