Wednesday, September 18, 2013

Easy-to-make Snow Skin Mooncake

Happy Mid-Autumn Festival
Mid-Autumn Festival is just around the corner on 19th September 2013. Are you busy looking for some simple recipe for mooncake? Well, try this really simple Snow Skin Mooncake recipe! Snow skin mooncake tastes similar to Japanese Mochi.
 As a follow up to my previous blog post featuring traditional Snow Skin Mooncake recipe obtained from my good friend Helen, here’s another variety adopted from Y3K cookbook which is so easy and the result is so presentable that a novice cook can easily impress!  P1110736
Only 4 major ingredients are needed for this recipe - cooked glutinous rice flour (Gao Fen), icing sugar, shortening and water. In addition, don’t forget to get one cute little mooncake mould to make your favourite shape. This year, I bought myself another small mini square mooncake mould.

However Auntie Lan commented that it was best to use round-shaped mould, so as to symbolize reunion/unity, as in the case of the big round full moon in this mid autumn evening “月圆人团圆”

snowskin _mooncake collage

 If you wish to have a more authentic version of the homemade mooncake, you can also try to make your own fillings such as Taru/Yam paste, mung bean paste, red bean paste which I introduced before. Click on the links to get to the old blog posts for the recipe.

Coconut Milk Mung Bean paste filling

I had shared these mini mooncakes with my colleagues in the office.

Sunday, September 1, 2013

Muah Chee ( Glutinous/Sticky Rice snack with Peanut) 花生芝麻糍粑

This year, August the 14th was my late mother-in-law’s 5th passing anniversary or jìrì () in Chinese. As usual Auntie Lan would remind hubby of this occasion. Every year, without fail Auntie Lan would prepare mother-in-law’s favourite dishes to serve as prayer offering. This year, instead of the usual Teo Chew Cai Kuih that she used to make, hubby asked her to make Muah Chee. I had posted this snack recipe back in 2010 before when I resided in Auckland, with the steaming method from Agnes Chang’s Hawkers’ Delights cook book. This time I would like to introduce another traditional method of making Muah Chee. Shared below is not just the way of making sticky rice dough for Muah Chee, also how to make fine powdery ground peanut.   Photo edited with Shown below were the offering dishes we made for late Mother-in- law. P111044601 As usual, I was responsible for my signature Crispy Roasted Pork Belly. Hubby did an awesome job in food cutting and food presentation, didn’t he? roastedporkbelly
Crispy Roasted Pork Belly  


Related Posts with Thumbnails