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




Labels:

Comments

  1. Angie's RecipesAugust 21, 2014 at 2:53 AM

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

    ReplyDelete
  2. Aunty Young（安迪漾）August 21, 2014 at 7:44 AM

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

    ReplyDelete
  3. TorviewtorontoAugust 21, 2014 at 11:12 AM

    looks wonderful

    ReplyDelete
  4. Karen LuvswesavoryAugust 21, 2014 at 12:45 PM

    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. Sokehah cheahAugust 22, 2014 at 11:09 PM

      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
  5. PHAugust 21, 2014 at 12:52 PM

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

    ReplyDelete
  6. FionAugust 21, 2014 at 1:30 PM

    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. Sokehah cheahAugust 22, 2014 at 11:12 PM

      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
  7. KimmyAugust 21, 2014 at 2:51 PM

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

    ReplyDelete
  8. QembarDelitesAugust 21, 2014 at 8:05 PM

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

    ReplyDelete
  9. ann lowAugust 21, 2014 at 9:17 PM

    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. Sokehah cheahAugust 22, 2014 at 11:18 PM

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

      Delete
  10. DomesticGoddessWannabeAugust 23, 2014 at 8:25 AM

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

    ReplyDelete
  11. AnonymousSeptember 20, 2014 at 7:43 AM

    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. Sokehah cheahSeptember 22, 2014 at 12:11 AM

      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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol
Post a Comment
Read more

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.
22 comments
Read on for the Recipe

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc
Post a Comment
Read more