Skip to main content

Pandan Sesame Mooncake - 2014


Just want to share with you pictures of the moonies that I made during the weekend.  I'm not going to type out the recipe for it's the same recipe using the skin dough for the traditional baked mooncakes.  As for the filling, it's store bought pandan lotus paste and I just mixed in some lightly toasted black sesame  and melon seeds.  You can click  'here' for the recipe and method of assembling this mooncake.












I'm linking this post to Best Recipes for Everyone August 2014 Event Theme :  Mooncake
hosted by  Fion of  XuanHom's Mom Kitchen Diary








Labels:

Comments

  1. Angie's RecipesSeptember 4, 2014 at 11:22 AM

    o..I love the filling and the colour contrast of black sesame seeds and pandan is just beautiful.

    ReplyDelete
  2. FionSeptember 4, 2014 at 1:20 PM

    I never think to put black sesame into lotus paste,good idea,thank for sharing

    ReplyDelete
  3. KimmySeptember 4, 2014 at 2:17 PM

    Hi Cheah, this year I'm not making any of these traditional mooncakes. Just not in the mood. Can I have a slice please?

    ReplyDelete
  4. Medeja- CranberryJamSeptember 4, 2014 at 6:09 PM

    Looks just fantastic!

    ReplyDelete
  5. Veronica September 4, 2014 at 6:32 PM

    So beautiful.

    ReplyDelete
  6. Baking DiarySeptember 4, 2014 at 8:55 PM

    Hi Cheah, That looks so delicious! I have made enough mooncakes for this year yet still so tempted to make more lol! I better keep this for the next year!

    ReplyDelete
  7. ann lowSeptember 4, 2014 at 9:56 PM

    Nice print and you've presented the mooncakes so well, Cheah!

    ReplyDelete
  8. Karen LuvswesavorySeptember 4, 2014 at 9:59 PM

    Lovely floral design mooncake ... sesame seeds + pandan must be fragrance ! Happy Mid Autumn Festival to you & family !

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 5, 2014 at 11:02 PM

      Yes, pandan and sesame fragrance! Yes, same to you and your family too!

      Delete
  9. ~ Nee ~September 4, 2014 at 10:10 PM

    Hi Cheah , Just beautiful and the filling looks delightful , something I would like to have . ;-D I am pinning

    ReplyDelete
  10. PHSeptember 5, 2014 at 1:30 PM

    Cheah, pandan lotus paste is my favourite filling. What can I say then? I love your mooncake :)

    ReplyDelete
  11. MelSeptember 6, 2014 at 12:49 PM

    Hello Cheah
    I love this filling - pandan filling really sounds wonderful for a change from the red bean and lotus. Oh, I love your first pic....nice!

    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

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

Airfried Shrimp Paste Chicken ~ 空气炸锅 虾酱鸡

Since I have recently acquired an Air Fryer I wanted to make use of it to try various recipes.  I like to use the Air Fryer as it makes clean-up very much easier and I don't have to deal with a greasy kitchen when deep frying in a pot of oil or even panfry.  Also it's more healthy as only a little oil is used and the chicken is not submerged in oil.  The crust of the Airfried Shrimp Paste Chicken is crackly and tasty and the meat is juicy too.  I kept them in the Air Fryer for about half an hour before serving and the crust was still crispy. Airfried Shrimp Paste Chicken ~空气炸锅 虾酱鸡   Ingredients 460 gm from 2 deboned whole leg of chicken (you can use bone-in chicken too) Seasoning for chicken 3/4 Tbsp shrimp paste 1 Tbsp shaoxing wine 1/2 Tbsp sugar 1/2Tbsp sesame oil 1/4 Tbsp oyster sauce A dash of white pepper Flour mixture 1/2 cup plain flour 1/2 Tbsp cornflour (helps to make the chicken skin crispy) 1/2 tsp baking powder (helps to dry out moisture before...
Post a Comment
Read more

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more