Tuesday, September 21, 2010


First of all wishing all my friends and their family 中秋节快乐. This year I made a first attmept for baked and agar agar mooncakes. Don't think it pass the taste bud test in my family. So its 好看不好吃!

First is the baked mooncake, my dough appear like cookie dough, unlike what the book published. Maybe the process of pouring in the ingredients was mixed up. To add on, the recipe I adapted uses very little oil (9gm nia!) but lot more golden syrup. Could this be the reason? Still searching..............

Hubby say only filling and yolk is nice. Of coure they are nice cos its store bought =) I only make the skin ma!!!! Can see its very dry!

Next is my agar agar mooncake, I thought the soya milk will make a good combo. I used the new honey dew flavor soy milk as the skin, plain soya milk for filling + nata de coco and carrot juice for the yolk. Thinking they are sweet enough, I decided not to add more sugar to it. The end result is quite plain and its not crunchy type. Only Avrem give mummy face ~~~he say 还可以啦! haha.....

Salted egg yolk look alike ~ I used Carrot juice instead of adding color

Filling: Soya milk with nata de coco
Time to take a nice shot =)
Cross section filling oozing out

Saturday, September 11, 2010

Custard Charcoal Pingpi Mooncakes 奶皇黑炭冰皮月饼

I love the colour contrast. This have to serve chill else I find it bit soggy. Will add corn to the custard filling. Using the mould I have the ratio is Skin:Filling 25gm:25gm. The mini one have corn added to the filling and are only 20gm each so its 10gm:10gm. Just pop one in the mouth and you are done. =) Best serve chill.

Recipe adapted from Y3K cookbook 冰皮月饼


80g cooked glutinous flour

30g cooked corn flour (I used cooked plain flour)

40g icing sugar (I used 35g)


30g shortening, 30g liquid glucose (I used corn syrup)


1/2 t charcoal powder

125-150ml water (I used ice water)

Custard filling

Set (D) (mixed together and strained the liquid)

40g custard powder (Sieved)

10g milk powder (Sieced) (No milk powder I replace with creamer)

125g fresh milk, 50g water ( I used UHT milk)

Set (E)

40g sugar ( I used 35g)


20g butter, 1/4 t vanilla essence


1) Skin: combine (A) & (B) together. Add (C) and knead into smooth dough

2) cover dough and rest in fridge for an hr or overnight

3) Custard filling: Combine (D) & add (E) into a pot. Cook over low heat, stirring at all time till thickened.

4) turn off heat add (F). Mix well. Set aside to cool

5) Start to mould.

Note from book: This recipe is for mould that can hold 50gms. Always work on the ration of 60% skin weight and 40% filling weight. Do not overwork on the skin else it will toughen. ( My ratio is slightly different 50%)

Friday, September 10, 2010

Osmanthus Scrambled Egg 桂花炒蛋

I have a packet of Osmanthus (桂花) in my cupboard. When I saw Wendy from Table for 2 or more posted the above recipe I was attracted by it. As I read on the post...Oops....no Osmanthus used at all. =) Nonetheless, I am still eager to try out this recipe. Thanks Wendy for sharing. The next dish that I would like to try out will be her Easy Creamy Curry Chicken.
These are the ingredients needed: Carrot, onions, black fungus, spring onion, chilli, crab stick, vermicelli & eggs.

Sunday, September 5, 2010


My first attempt of Rosti. Thanks to Peng's Kitchen for this easy recipe. The kids love it.

3 Russet Potatoes
1 large onion, finely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp butter
olive oil

-Cook potatoes in boiling for 10mins. Cool down. Remove skin and coarsely grate the potatoes.
-Heat olive oil in pan, pan fry onion till soft. Cool slightly.
-Combine onions with grated potatoes. Season with salt & pepper.
-Melt butter in a pan. Spread potatoes mixture evenly over the pan. Pan fry for 6mins until golden brown.
-Cover the frying pan with a plate larger than the circumference of the pan, flip the patty over the plate.
- Slide the patty into the frying again and fry till golden brown on the other side. Serve with mayonnaise, mustard or ketchup.


I bought this book 专业面包甜品制作 from a bookshop at 百胜楼 quite sometime back. Therein a snowskin mooncake recipe which I thought was quite unique. Strawberry/Blueberry Cheese snowskin mooncake. Lots of preparation work but am curious how the taste will be like with cream cheese added.

Am a lazy person so thinking that I can just do some short cut to everything. I replaced the fruits to mango since I have 5 sitting in my fridge. I prepared the jelly according to the recipe but it did not turn out as it is. It did not curd like jelly as a result I can't even wrap it. As for the outer filling, the recipe used green bean paste + cream cheese which I think is a hassel to prepare the former. Hence I used store bought lotus paste. I used my KA to cream the 2. Not sure if I have over done with the creaming it become oily and soft like tofu.

Nontheless I go ahead with the wrapping. Along the way I added this (oreo) and that (Raisins soaked in rum)...as a result the taste become complicated =P But Alden has show support to me. He say its nice haha...=) Thanks to my dear son.

I will show the original recipe here. My dear blogger friend, if you try out the recipe pls let me know how it taste like.



70g cooked plain flour
100g cooked glutinous rice flour
30g shortening
170g strawberry juice/milk ( I used 185g mango pureen with mango juice)
100g icing sugar ( I used 80g)
cooked glutinous rice flour for dusting and coating
~ mix in a bowl, knead to smooth, wrap in food cling. Refrigerate for 15mins

120g Strawberry jelly/blueberry juice ( I used mango pureen)
12g sugar
7g corn flour
14g water
~boil juice and sugar in pot. Add corn flour water and stir till boiling. Pour in flat basin and refrigerate to coagulate. Upon coagulation, cut into cube

Green Bean Paste
200g Crosscut green bean
40g oil
80g sugar
12g corn flour
20g water
~ cook green bean itll soft, press into sieve to make it to smooth bean paste
~ stir fry bean paste with oil in low heat till thick. Add sugar to fry again
~cooked until it is firm and corn flour water and stir fry. set aside to cool

Cheese filling
250g cream cheese
350g green bean paste from above
50g icing sugar
100g dried strawberry/dried blueberry
~soften cream cheese in room temperature. Add bean paste and icing sugar, stir till smooth
~ add dried berries and mix well. Refrigerate to chill and divide equally
According to your mould. Wrap jelly with cheese filling follow by snowskin. Coat with cooked glutinous rice flour and press into mould.

Wednesday, September 1, 2010

Teacher's Day Cookies

Ashly helped out by pressing the cookies. She proudly told her teachers that she baked these cookies =)