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
    Replies
    1. Have an enjoyable time with your family too!

      Delete
  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
    Replies
    1. No need to soak them, just wash and dry them up.

      Delete
  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

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.