Skip to main content
logo
Food Advertising by

Cointreau liqueur snowskin mooncake ~ 橙酒莲蓉冰皮月餅 ~ 2017


As the name implies, these snowskin mooncakes have a hint bit of orange liqueur and I used a different recipe this time.   I adapted the recipe from Ah Tze (only made a quarter of the recipe) as I was curious to steam the wheat starch and plain flour and whether the flours will be wet and difficult to sift.  But no, after cooled, just sift through.  This is a keeper recipe for the mooncakes stayed soft and nice even after the fifth day, stored in an airtight container, chilled.  A great thank you to Ah Tze for sharing this recipe.











Have a pleasant and enjoyable Mid-Autumn Festival!

Cointreau liqueur snowskin mooncake ~  橙酒莲蓉冰皮月餅

Ingredients

  • 65 gm kao fun (cooked glutinous rice flour)
  • 17.1/2 gm wheat starch flour
  • 17.1/2 gm ssuperfine flour
  • 60 gm icing sugar
  • 25 gm Crisco shortening
  • 60 gm water
  • 15 ml/3 tsp Cointreau liqueur
  • Pandan/screwpine leaves (optional)
Filling
  • 250 gm lotus paste (store bought)
  • some dried honey strawberry (optional)
Method
  1. Mix wheat starch and superfine flour, steam for 3 mins., remove from steamer, let cool.  Sift the flour mixture into a bowl and sift in the kao fun and  mix well.
  2. In a small pot, boil water, icing sugar and shortening till shortening has melted.
  3. Pour this hot liquid into the flour mixture, mix with spatula and add in the Cointreau liqueur.
  4. Lightly knead dough, wrap with clingwrap and let sit for 30 mins. in the fridge.
  5. Divide dough into 25 gm portion, filling also 25 gm with a honey strawberry.
  6. Roll out the dough, wrap round the filling, roll into a ball and put into the mould, stamp out.
  7. Keep the snowskin mooncakes in a container with a piece of paper towel on top to absorb any condensation.  Keep chilled before serving.
  8. Yield :  10 mini snowskin mooncakes with a 50 gm plunger mould.







Comments

  1. Cointreau in mooncake...very creative!

    ReplyDelete
  2. Boozy mooncakes. That's a first for me!

    ReplyDelete
  3. Liqueur mooncake skin always sound good. I haven't tried for years. Too busy to make anything this year.
    Wishing you & family a very happy mooncake festival too.
    Blessings, Kristy

    ReplyDelete
    Replies
    1. This recipe is good, the snowskin stays soft even after 5 or 6 days, covered and chilled.

      Delete
  4. Love the idea of adding alcohol to mooncakes- and Contreau sounds like an excellent choice too! Yours look so perfect!

    ReplyDelete
  5. Hi! I’m Rachel. I have tried and love the Cointreau mooncake. However, I realized that the skin is towards the sticky and melt very fast when I want to eat them. Any idea what went wrong? Could it be the amount of Cointreau that I put in? At times it was about 16-17ml. Need your kind advise

    ReplyDelete
  6. Hi! I tried your Cointreau mooncake and it was really good. Really enjoyed the mooncake. My only problem is that it gets mushy real fast. After taking out from the fridge, the skin 'melts' within minutes. Would appreciate your kind advise on any idea what causes that?

    ReplyDelete
    Replies
    1. Oh, I've never encountered this before. Maybe you added too much Cointreau or too much shortening.

      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

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. 

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕

  One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour.   I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns.  As always chiffon cakes are light, airy, soft and most delectable. Chocolate and Matcha Chiffon Cake  ~   巧克力抹茶戚风蛋糕 Ingredients (A) 6 'L' egg yolks 90 gm caster sugar 75 ml milk 75 ml oil 75 gm plain flour 3 Tbsp cornflour a pinch of salt 2.1/4 tsp matcha powder (divided) 1/2 tsp chocolate powder 1/8 tsp vanilla (B) 6 'L' egg whites 65 gm caster sugar Method Sift the plain flour with the cornflour and salt.  Set aside. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined.  Add in the sifted flour mixture and mix thoroughly. Divide the batter into 3 portions.  Sift in 1 tsp matcha powder into one por