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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

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.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …