Skip to main content

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 !


Labels:

Comments

  1. Angie's RecipesSeptember 15, 2016 at 1:47 PM

    Beautiful colour and awesome flavour!

    ReplyDelete
  2. Elin ChiaSeptember 16, 2016 at 4:21 PM

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe