Skip to main content
logo
Food Advertising by

Gold fish snowskin mooncakes ~ 金鱼冰皮月饼 ~ 2015


I'll round off my mooncake posts for this year with this Gold Fish Snowskin Moocakes.  I love the colours of these goldfish and it was indeed an attraction especially with the kids.  The recipe is the same as with my other snowskin moonies except that I use four different colours to 'create' this Gold fish.   Don't you agree that they are too pretty to be eaten?










Recipe for Gold Fish Snowskin Mooncakes ~  鱼冰皮月饼 ~ 2015
          
Ingredients

  • 100 gm koh fun (cooked glutinous rice flour)
  • 100 gm icing sugar
  • 32 gm shortening
  • 125 ml ice cold pandan water ( boil 1 cup water with a few pandan/screwpine leaves and keep refrigerated)
  • 320 to 350 gm of cranberry paste
  • Dried cranberries (optional)
  • Chocolate chips for fish eyes
Method
  1. Sift koh fun and icing sugar into a mixing bowl.  Mix well.
  2. Rub in shortening till it resembles breadcrumbs.
  3. Gradually add in the ice water and mix into a ball of dough.  Knead lightly to form a smooth dough but do not overwork on it.   (You may not require all the 125 ml of ice water).
  4. Cover the dough and let rest for 15 mins.
  5. Divide dough into five equal portions and colour four portions with drops of colours.  Knead well.
  6. Roll into lengths and lightly press them together.  Then pinch some dough and weigh out 25 gm for the skin.
  7. Weigh out 20 gm of cranberry paste and add in 2 dried cranberries and roll into a ball.
  8. Flatten each ball of dough and wrap up the paste.  
  9. Lightly dust the mould with some koh fun and press the dough into the mould.  Knock out and remove from mould.  Add the chocolate chips as eyes.
  10. Keep in a container with a piece of paper towel on top so as to absorb any water from condensation while it is being chilled in the fridge.
  11. Best to consume the next day.   Stays soft for about a week, chilled.
  12. Yield :  16 gold fish moonies.





Have a joyous and wonderful Mid-Autumn Mooncake Festival 

with your family and loved ones on

27th September

Share your thoughts on its traditions, legends and significance!

Comments

  1. Happy Mid-Autumn Festival to you and your family, Cheah :)
    Those gold fishes look so cute :D

    ReplyDelete
  2. How cool and pretty! I have some new wood forms that I bought years ago...well, I really should use them. Do you need to soak them before the first use?

    ReplyDelete
  3. Wow! Indeed, too gorgeous to eat-lah, Sifu! Happy mid-autumn festival to you and family, Sokehah!

    ReplyDelete
  4. Cheah, the festival is over but it is still not too late for me to come and admire your very colorful and lovely Gold Fish Mooncakes!

    ReplyDelete
  5. where did you get the gold fish mold

    ReplyDelete
    Replies
    1. In one of the shops selling crockery. I think you can purchase online.

      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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…