Skip to main content
logo
Food Advertising by

Cranberry Snowskin Mooncake ~ 蔓越莓冰皮月饼 ~ 2016


These non-baked Cranberry Snowskin Mooncakes make an ideal gift for your friends during the Mid-Autumn festival.  Making these mooncakes is not so time-consuming as you don't need to  bake them and they do look cute and pretty when made in different colours.  These Cranberry Snowskin moonies remain soft and chewy even after being chilled in the fridge for four days.





Cranberry Snowskin Mooncake  ~   蔓越莓冰皮月饼  2016

Ingredients  
  • 100 gm kao fun
  • 100 gm  icing sugar (sifted)
  • 32 gm Crisco shortening
  • 125 ml ice water  (boil 1 cup of water with some pandan leaves, strain and leave
  •  in the fridge)
  • 350 gm cranberry lotus paste (storebought)
  • a drop or two of pink food colouring
Method
  1. Sift kao fun and icing sugar into a mixing bowl.
  2. Rub in shortening till it resembles bread crumbs.
  3. Measure 125 ml chilled pandan water, add in a drop or two of pink colouring, mix well. Gradually add in chilled pink coloured water and mix to form a smooth dough.  (You may need more or a bit less water).  Knead lightly till it doesn't stick to your hands and is malleable.   Cover and let rest for about 20 mins.
  4. For a 50 gm mould, divide dough into 14 portions of 24 gm each.  Roll into a ball.
  5. Divide paste into 25 gm each.  Roll into a ball.
  6. Lightly flatten the dough with a rolling pin, the edges thinner than the centre, put in the ball of paste, wrap it up and  place it into the mould.  Stamp out the snowskin mooncake.
  7. Place snowskin mooncakes  into a container and put a piece of paper kitchen  towel over the snowskin mooncakes to absorb any condensation.  Cover the snowskin mooncakes and chill in the refrigerator.  
  8. Yield :  14 snowskin mooncakes                          



To All my Readers and Friends 

Enjoy a wonderful Mid-Autumn Festival 
with your friends and loved ones!

中秋节快乐 !


Comments

  1. Beautiful colour and awesome flavour!

    ReplyDelete
  2. Cheah, such a sweet pink. Next meet up pls give tips on how to make something amazing like yours. Recipe not enough, must have the sifu of mooncake to teach in person :p

    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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Angel Food Cake ~ 天使蛋糕

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t