Skip to main content

Lotus Sunflower Seeds Snowskin Mooncake (2021) ~ 莲蓉葵花籽冰皮月饼

I was contemplating the choice of fruit juice to make the snow skin with this mooncake mould.  As this mould resembles a money bag  (钱袋) used in ancient China long, long ago, it should be something yellowish to represent gold. I finally settled for carrot juice because of its vibrant colour. The filling is sugar reduced white lotus paste with lightly toasted sunflower seeds. These snowies are soft, light, refreshing and they served as a delicious chilled dessert. I kept them in an airtight container in the fridge and they stayed soft and delectable even on the fifth day, not dried and no cracks.




Lotus Sunflower Seeds Snowskin Mooncake ~  莲蓉葵花籽冰皮月饼

Ingredients

  • 97.1/2 gm kao fun 
  • 27 gm wheat starch
  • 27 gm superfine flour
  • 75 gm icing sugar
  • 37.1/2 gm Crisco shortening
  • 84 gm water
  • 28 gm carrot juice
  • 20 gm lightly toasted sunflower seeds
  • 350 gm reduced sugar white lotus paste
  • Pandan/screwpine leaves
Method
  1. Mix the wheat starch and superfine flour and steam for 3 mins.  Let cool and sift into a bowl.
  2. Sift in kao fun and mix well.
  3. Boil Crisco shortening, water, pandan leaves, carrot juice, icing sugar till sugar and shortenng dissolved.  Pour into flour mixture, mix and knead well.
  4. Wrap up the dough with cling wrap and let rest for 30 mins. in the fridge.
  5. Pinch the dough to form a 24 gm ball.  Repeat
  6. Likewise, pinch white lotus paste to form 24 gm ball. Repeat
  7. Wrap the ball of lotus paste with a flattened piece of dough, roll into a ball.  Insert the ball of dough into a 50 gm plunger mould.  Stamp out.
  8. Keep the mooncakes in an airtight container and chill in the fridge.
  9. Yield :  15 snowy mooncakes

Comments

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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more