Skip to main content

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

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

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.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes