Mooncake

Last year, I just suddenly feel like making moon cake but realised that I have no mould for it so there is no shape and just simple one. I cooked up some red beans and mashed it and that's the filling. Even the golden syrup was cooked by myself... hehehe...

Then I decided to order the mould online but didn't get the chance to bake it given the morning sickness that just kicked in at that time.

So, this year, I try to make use of the purchase and not waste it. First I make the baked version using the same filling, cheese.

For the filling, I'm trying to clear the mascarpone stock I have from the tiramisu recently.

Ingredients:

• 100g mascarpone cheese
• 100g cream cheese
• 50g sugar

Steps:

1. Cream them till sugar is well mixed and the cheese is creamy and a little hard.
2. Scoop them up according to required amount on greased paper and leave it to chill in the freezer. This will make it easier to fill up the moon cake.

This, the recipe I adopted from the Facebook Healthy Meal for babies.

Ingredients:

• 90g of golden syrup
• 38g peanut oil
• 150g flour
• 1 egg

Steps:

1. Mixed all the ingredients (except the egg) till it is all even and form a proper ball dough.
2. Pinched out the required according to the size of your mould, mine was roughly 60g (can be more if need it taller). Flatten the dough and filled up with your preferred filling (approximately 25-30g).
3. Roll up the dough and insert into the mould to shape.
4. Knock the moon cake out.
5. Brush with egg wash and bake at 180c for 20-25mins (I uses air fryer 160c for 15mins)

Meanwhile for the snowskin, this is the recipe:

Ingredients:

• 25g glutinous rice flour
• 25g rice flour
• 20g corn flour
• 50g brown sugar
• 120ml milk
• 20ml peanut oil
• 25g fried glutinous rice flour (just put on the pan and fry till it is light brownish, stirring it constantly. should take less then 5mins to get this)

Steps:

1. Mixed all ingredients properly (except for the fried glutinous rice flour) till even and non clumpy.
2. Steam over high fire for 15mins.
3. Let it lightly cool to warm and dust with the fried flour. Kneed till soft, fluffy and smooth.
4. Pinched out the required according to the size of your mould, mine was roughly 60g (can be more if need it taller). Flatten the dough and filled up with your preferred filling (approximately 25-30g).
5. Roll up the dough, dust with fried flour and insert into the mould to shape.
6. Knock the moon cake out and done.

Taiwanese Dessert - Sweet Potato Cubes

I had been wanting to try to make the sweet potato cubes or the taro cubes for some time but just not sure why I didn't get into it. But recently, looking the tapioca starch and also the soy milk that I had for a while, I thought why not? Instead of letting those stuff rot, let's try make taiwanese style dessert.

And someone's post in FB just came the right time to inspire me with this dessert.

Ingredients (I made 4 small bowls of these):

• 700ml soy milk (unsweetened)
• 25g sugar
• 10g gelatin
• 100g sweet potato sliced as thinly and small piece as possible
• 45g tapioca starch/flour
• a pinch of salt
• 1/2 tbsp of sugar
• a pot of water to boil the cubes
• 4 tablespoon of cooked and lightly mashed red beans
• 8pcs of grapes
• 8 pieces of mango slices

Methods:

1. Steam the sweet potato for about 5-10mins depending on the size you have cut it. To test if ready, just use a fork to try mash it and if it works, it is ready.
2. Premix the tapioca starch, salt and sugar (1/2tbsp) while steaming the sweet potato.
3. Once the sweet potato is ready and hot, pour it into the dry mixture and mix till even. You can use the fork or your hand to mashed the sweet potato.
4. Shaped it to desire shape. I make them squarish. If the dough is too mushy, add a little more of the flour. Set aside.
5. Heat up the soy milk and add in the sugar (25g), stirring to dissolve it. Once dissolve, remove from heat and let it cool for a while. Slowly stir in the gelatine. Pour to the bowl/container you will like to use. Leave it in the fridge to set.
6. Boil a pot of water and add in the Sweet potato cubes. It should take bout 3-4mins to boil and turn off the fire.
7. Take out the soy jelly that is setting in the fridge (bout 10mins) and it should be semi set.
8. Arranged the sweet potato cubes and the other ingredients on it. Leave it back in the fridge.
9. It should be ready to serve after about 30mins in the fridge.

Put Chai Kou - Red Bean Steamed Rice Cake

I had been wanting to make this steamed rice cake for a while but the other day when I wanted to make, I was out of rice flour and I spent half a day trying to make my own rice flour that totally spoiled the entire dish.

Finally this time, with the right proper ingredients, it is good and yummy.

This is with the red bean paste that I blended for the mooncake

Wondering how it taste with strawberry jam, yum yum too...

Ingredients:

*Just for the cake itself

• 40g rice flour (A)
• 13 wheat starch (A)
• 55ml water (A)
• 35g sugar (B)
• 115ml water (B)

Method:

1. Mixed all ingredients for A till smooth (preferably use a whisk).
2. Heat up ingredients B in the double boiler to melt the sugar. Once all sugar dissolved, remove from heat.
3. Leave the water to boil.
4. Slowly add in item B to the A mixture and stir till even.
5. Greased the mould (I uses 4 ramekins, or u can use teacups).
6. Pour the mixture into the ramekins or teacups and put it into the boiler and steam for 15-17mins.
7. Turn off the fire and leave the cake to cool down.
8. Remove from the mould and served with some red bean paste. 

* If you dont want to serve it separately, u can just scoop some red bean (cooked till very soft) into the mixture prior to steaming.