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. Baking DiaryAugust 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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

  Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day.  The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops.  Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep  'here'   if  you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds  ~   莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds  1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...
Post a Comment
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more