Skip to main content

Angel Fish Koong Chai Paeng - 香化 公仔饼 ~ Mooncake Festival 2014


When I was a kid, I'd look forward to the Mid-Autumn Lantern festival, not so much for mooncakes but the little piglets encased in red baskets which were given free with any purchase of mooncakes.  I remember them to be just plain dough with no fillings but I enjoyed them.  I was glad that Joceline shared her recipe in her blog and subsequently many fellow bloggers have tried her recipe.  I only made half her recipe and my mould being quite big but shallow, I managed to get 10 Angel fish koong chai paeng.





Recipe for Angel Fish Koong Chai Paeng  (adapted from 'here')

Ingredients

  • 175 gm plain flour
  • 115 ml golden syrup
  • 50 ml peanut oil
  • 2.1/2 ml alkaline water
  • 75 gm lotus paste
  • 1 egg + 1 tsp water, lightly beaten and strained
  • Some red beans as eyes for the fish
Method
  1. Sift the flour, set aside.
  2. Mix golden syrup, oil, alkaline water and lotus paste with a ball whisk till well combined.
  3. Add in sifted flour, mix to form a dough.
  4. Cover and let it rest for 2 to 3 hrs. till the dough doesn't stick to the hand.  (I rested mine for 4 hours).
  5. Transfer dough to a lightly floured surface, knead lightly.
  6. Divide dough into 60 gm each.  Roll dough into a ball.
  7. Lightly dust the mould with some flour, press the ball of dough into the mould and gently knock it out. Press a red bean as an eye for the fish.
  8. Bake in a preheated oven @160 deg.C for 10 to 12 mins.
  9. Remove from oven and let cool for about 15 mins.
  10. Apply egg wash on the body of the fish except the eye.
  11. Bake for another 15 to 20 mins.
  12. Ligthly apply egg wash on the eye of the fish.
  13. Yield :  10 koong chai paeng.





I'm linking this post to the Little Thumbs Up event and the theme for August is 'Flour'
jointly organised by
and hosted by
Diana of  Domestic Goddess Wannabe
and

I'm joining Best Recipes for Everyone August 2014 Event Theme :  Mooncake
hosted by  Fion  XuanHom's Mom




Comments

  1. They are so adorable! Love the beautiful wooden mould too.

    ReplyDelete
  2. What a lovely angel fishes !
    I like the ideal of the sea water made from paper,thanks for sharing:)

    ReplyDelete
  3. Very adorable angel fish shaped koong chai paeng. Love the golden colour ^-^! This gives me an idea to bake some as Chinese New Year goodies if I could find similar smaller mould .. auspicious 年年有鱼koong chai paeng!

    ReplyDelete
    Replies
    1. I used it to make Macau almond biscuits and used the image for a 2014 CNY greeting card.
      http://www.nofrillsrecipes.com/2014/01/chinese-new-year-greetings-2014.html

      Delete
  4. Cheah, these angel fish are very cute and presentable. Delicious too! And I love your photos.

    ReplyDelete
  5. Nowaday difficult to find this cute angle fish mold,you made the moon cakes very good!
    Thank for sharing & linking with Best Recipes^^

    ReplyDelete
    Replies
    1. Yes, I managed to get it from a very old shop and the owner was glad to sell it, guess she must've been keeping it for a very long time.

      Delete
  6. Hi Cheah, very nice mooncake mould you have. I made these too. Easy to handle dough.

    ReplyDelete
  7. Wow,I like your fish mould…I can't seem to find nice ones here! Would have to search further away!

    ReplyDelete
  8. WOW! These angel fishes look so cute and I'm sure your wooden mould is an antique not easily can be found now.

    ReplyDelete
    Replies
    1. Yes, it looks antique judging by the colour of the wood, but I only acquired it last year!

      Delete
  9. Very cute, and love how you arranged them with little blue "waves" in the photos!

    ReplyDelete
  10. Haven't had any delicious koong chai paeng since I moved to the States. Now with this recipe, I can try making it myself...Thanks for sharing.. Do you have the recipe to make "NG Ngen Mooncake"....?

    Lai G

    ReplyDelete
    Replies
    1. You can check it out at http://www.nofrillsrecipes.com/2013/09/traditional-mixed-nuts-mooncake-2013.html and
      http://www.nofrillsrecipes.com/2014/08/mixed-nuts-and-meat-floss-mooncakes.html

      Delete

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

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes