Skip to main content
logo
Food Advertising by

Chia Seed Black Sesame Snowskin Mooncake ~ 2014


After my post on Black Sesame Ice Cream, here comes my Black Sesame Chia Seed Snowskin Mooncakes.  This is my first attempt using the KCT premix snowskin mooncake flour and the mooncakes turned out soft.  The dough being not oily was easy to handle as well.  These snowskin mooncakes stayed soft even after storing in the fridge for 4 days.







Made some multicoloured ones as well.  They do look cute and petite.


Recipe for Chia Seed Black Sesame Snowskin Mooncake (adapted from 'here')
    Ingredients                                                                  


    • 25 gm kao fun (cooked glutinous rice flour)
    • 115 gm KCT pinpe Premix Powder
    • 25 gm icing sugar
    • 23 gm shortening
    • 150 ml water boiled with pandan/screwpine leaves
    • 1.1/2 tsp Chia seeds (more if preferred)
    • 400 gm black sesame paste (store bought)
    • extra kao fun for dusting
    Method
    1. Combine kao fun and KCT premix in a medium bowl, mix well.
    2. In a pot, add 150 ml pandan water, icing sugar and shortening, boil till shortening has melted, stir well with a hand whisk.
    3. Pour the hot liquid into the flour, add in the Chia seeds and use a spatula to stir to a soft dough. Leave dough to cool and rest for about 15 to 20 mins.  Lightly knead dough to smooth, add in some kao fun if dough is sticky.
    4. Divide dough into 25 gm pieces, roll into a ball, flatten by hand or use a rolling pin, put a ball of filling and wrap up into a ball.  Filling is 30 gm per piece.
    5. Place ball of dough into the mould, press, and unmould.
    6. Keep snowskin mooncakes in the fridge, covered, in a container with a piece of paper towel on top to prevent condense water from dripping onto the mooncakes.  These mooncakes stayed soft even on the fourth day.
    7. Yield : 13 to 14 mooncakes depending on the size of the mould.




I'm linking this post to the Little Thumbs Up event and the theme for August is 'Flour'
jointly organised by
Zoe of  Bake for Happy Kids  and  Doreen of  My Little Favourite DIY
and hosted by
Diana of  Domestic Goddess Wannabe
and

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







Comments

  1. Hi Cheah, yeah, I like the plain ones and the lovely colourful snowskin mooncakes.

    ReplyDelete
  2. Hi Cheah,

    It was sesame ice cream. Now is sesame mooncake... I can clearly you are also a black sesame seeds lover! Me too! Your mooncakes are very pretty!

    Zoe

    ReplyDelete
    Replies
    1. Must admit that I'm a black sesame seeds fan :)

      Delete
  3. Hi Cheah, me too only making some plain ones. Seen so many lovely recipes and I'm at a lost on which to do. With sesame, it looks good too.

    ReplyDelete
    Replies
    1. Yes, so many choices from fellow bloggers, don't know which to follow.

      Delete
  4. How lovely the mooncakes you had made
    Thank for linking with Best Recipes ^^

    ReplyDelete
    Replies
    1. It's my pleasure to link up with Best Recipes :)

      Delete
  5. That's a very clever use of chia seeds. They look awesome!

    ReplyDelete
  6. Hi Cheah, These black sesame snowskin mooncakes, look very pretty and the mutlicoloured ones look cute too! Can we exchange?

    ReplyDelete
    Replies
    1. How I wish I were your neighbour. Definitely will get to taste your goodies!

      Delete
  7. Hi Cheah , your moon cakes are gorgeous , Thanks for sharing :)

    ReplyDelete
  8. Hi Cheah, your mooncakes have such a nice colour contrast. Lovely!

    ReplyDelete
  9. Cheah! You shared cake recipe is interesting. My uncle is the chef; I also shared with us. When I come back coast bus tour I will taste this recipe.

    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

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 pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod 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, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…