Dual Tone Snow Skin Moon Cake Using Natural Colour (双色调冰皮月饼)

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INTRODUCTION

All snow skin moon cakes are basically the same.. Just the moon cake crust and your choice of filling.. What differentiate your moon cake and others is your mould design and how you present your moon cake in an elegant manner..

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I am unsure if there is such type of design in the internet but I swear that I have never seen this before and what I have done is purely based on what I think is doable… I found that white is very elegant but eating a white colour moon cake seems to be rather monotonous and definitely does not suit Chinese culture.. Therefore, I have decided to use find darker contrast for the design..

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As now it is a trend to use natural colour for any bakes and as such, what comes to my mind is the following colour choices. I do not have the time to prepare all and I will leave it to the reader to select your desired colour combinations.

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  • White – original
  • Black – Charcoal powder
  • Red – Red yeast rice powder or beet root juice
  • Green – Matcha powder or pandan juice
  • Blue – Blue pea flower
  • Chocolate – chocolate powder
  • Yellow – custard powder but generally not advisable..as it has some coloring powder

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Preparation is very easy and what I am sharing is a very short post.. Just a word of advise, the white colour shall not be stained by other colour. To be elegant and beautiful, you will need to have some big contrast. Contaminated part will show fading colour which is not appealing.

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WHAT IS REQUIRED

Servings: About 4 snow skin moon cakes

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White portion

  • 38 grams of Gao Fen (糕粉) or Cooked Glutinous Rice Flour
  • 38 grams of icing sugar (糖粉)
  • 20 grams of vegetable shortening (白油)
  • 40 grams of cold water (冷水)

Other colour portion

  • 38 grams of Gao Fen (糕粉) or Cooked Glutinous Rice Flour
  • 38 grams of icing sugar (糖粉)
  • 20 grams of vegetable shortening (白油)
  • 40 grams of cold water (冷水)or concentrated Bunga Telang Juice (兰花汁)or Pandan Juices (香兰汁)(Note 1)
  • 1 tablespoon of cocoa powder (可可粉) or matcha powder (绿茶粉) or red yeast rice powder (红曲米粉) (only necessary if you are doing this colour) (Note 2)

Others

  • 400 grams of moon cake fillings of your choice
  • 40 grams of nuts of your choice
  • Extra Gao Fen for dusting
  • Some mould cake moulds of your choice

Note 1: For Bunga Telang, soak at least 50 bunga telang flower in 40 ml of water and extract juice; for pandan, blend 3 pandan leaves in 40 ml of water to get juices.

Note 2: For all powdery natural colour, use 1 tablespoon and gradually adjust to your desired colour tone.

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STEPS OF PREPARATION

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  • Mixed the nuts with your desired moon cake fillings, knead well and divide into 4 portions. Note that these are estimated quantities and they depend on individual mould. For my moon cake mould, the fillings required is about 110 grams each. Set aside for later use.

  • In a bowl, mix all the ingredients for white portion. Knead until it form a smooth dough. Divide into 4 equal balls and let it rest for about 10 minutes.

  • In another bowl, mix all the ingredients for colour portion, knead until it form a smooth dough. Divide into 4 equal balls and let it rest for about 10 minutes.

  • Take the white dough, shape round, roll flat with about 5 mm thickness. Pluck some dough from the blue dough, place randomly on top of the flat white dough and ensure that the blue dough does not touch each other. Roll again until the thickness is about 3 mm thickness.

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  • Place a filling ball on top of the skin dough, seal the edges and shape as round as possible. Dust the ball with some Gao Fen. Place the dough in your preferred mould, press hard and flatten the dough such that the shape conforms to the mould. Dislodge the moon cake carefully. The moon cake can be served immediately after moulding. For later consumption, store the snow skin moon cake in an air tight container and keep in the fridge.

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CONCLUSION

This recipe is nothing to shout about. What I am sharing is a concept of designing snow skin moon cake. The colour combination and your final combination will be based on your creativity..

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This recipe was included in Page 8-9 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Hope you like the post today. Cheers and have a nice day.

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Baked Matcha Moon Cake (绿茶翡翠月饼)

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INTRODUCTION

I promised this is a very short post as the recipe is a new recipe created based on my believes that the moon cakes will be tasty and presentable. Therefore, there will be not much history to write about the moon cake…

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In recent years, Singaporean and Malaysian are very receptive to Japanese products and one of the trendiest ingredients is matcha powder or green tea powder .. From matcha chiffon to butter cake to ice cream, anything with matcha was welcomed by the younger generations.

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As such, using matcha powder to flavour moon cake fillings should be welcoming too.  Matcha moon cake filling is nothing new, I remembered I have ever bought it about 3 years ago.. This objective of this recipe is to share how to prepare  a flavoured filling from a traditional moon cake filling . In addition, another non traditional moon cake crust – greenish matcha baked crust will be shared.

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I am using a new mould today and I am not happy with my moon cake. One of the reasons is that I am struggling with the new dough to filling ratio. As a result, I found that my crust is a bit too thin and resulting some deformation of my moon cake shape. Secondly, I have hope that my moon cake will be greener as unbaked without any tint of brownish.. However, some have slight brownish crust possibly because of oven temperature unevenness.

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Unlike traditional baked moon cake , the timing of baking is very short and temperature will be low. Of all the ingredients, only flour is not cooked, as long as the crust hardened, the flour should have been cooked and heat can be off. No egg washing is encouraged and in order to have a glaze on your moon cake, I will advise all to purchase “SUPER GLAZE” from bakery shop . It is some gel like substance where you can apply on the moon cake when it is completely cooled.

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WHAT IS REQUIRED

Servings: Prepared 4 moon cake of about 75 grams each

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Crust

  • 60 grams of cake flour or top flour or Hong Kong flour
  • 35 grams of light corn syrup
  • 15 grams of vegetable shortening or peanut oil
  • 2 grams of alkaline water
  • 1 tablespoon of matcha powder

Moon Cake Filling

Glazing

  • Some super glazing gel

Others

  • Some moon cake mould of your choice.

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STEPS OF PREPARATION

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  • In a bowl, put the mung bean paste or lotus paste. Add the matcha powder and stir until well combined. Add the melon seeds and stir until well incorporated. Divide into 4 balls. Shape round and set aside. Note that I have used homemade paste. You can also purchase the paste from the store. As store purchase paste have stronger flavouring, your matcha powder may need to be increased to mask the flavouring.
  • In another bowl, put all the ingredients and knead until it form a pliable dough. Let it rest for at least 15 minutes. After 15 minutes, divide into 4 equal balls.

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  • Pre-heat the oven to 140 degree Celsius.

  • Take one dough ball, shape round, flatten it, put a ball of matcha filling and seal the edges. Place the dough in your preferred mould, press hard and flatten the dough such that the shape conform to the mould. Dislodge the moon cake and place in a greased baking tray. Bake in the pre-heated oven of 140 degree for 12-15 minutes.  Once the moon cakes are complete cooled, brush the super glaze on top the moon cake.

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CONCLUSION

Note that this recipe is for my new mould and every mould is different and you have to trial and error to find the optimum dough : filling ratio. In general , the ratio of dough : filling is 1 : 2. Meaning 25 grams of dough is required for 50 grams of filling. If you are very new, you may want to consider a higher dough : filling ratio of say 1.5: 2. This will means that 30 grams of dough is required for 50 grams of filling.

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This recipe was included in Page 4-5 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Hope you like the post today. Cheers and have a nice day.

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Homemade Five Kernels or Five Nuts Moon Cake Filling (五仁馅)

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INTRODUCTION

Five nuts or five kernel moon cake is a traditional Cantonese style of moon cake..I do not like this moon cake when i was young as it is too nutty and have some dried tangerine .. However, as I aged, I started to like this moon cake because of the nuts.. I think I may not be the one who is saying this. Facebook friends also said the same thing.

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As per Wikipedia:

Five kernel (五仁, wǔ rén): A filling consisting of 5 types of nuts and seeds, coarsely chopped, is held together with maltose syrup. Recipes differ from region to region, but commonly used nuts and seeds include: walnuts, pumpkin seeds, watermelon seeds,peanuts, sesame seeds, or almonds. In addition, the mixture will usually contain candied winter melon, jinhua ham, or pieces of rock sugar as additional flavoring.”

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As for the nuts, I am unsure if there is any restrictions as I have tried and every brand have their unique combination of nuts.  However, in Chinese literatures,  the traditional 5 nuts usually used are peanuts, walnuts, sesame seeds, water melon seeds and almonds. These 5 nuts signify the 5 morale standard required by traditional Chinese teachings (Benevolence, righteousness, courtesy, wisdom and trust). For those who understand mandarin, Baike written that:

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“五仁是中国传统糕点(如月饼等)的一种馅料,它是用花生仁、芝麻仁、核桃仁、杏仁、瓜子仁五种料炒熟后去皮压成碎丁,最后加入白糖调制而成。中国古代有“仁、义、礼、智、信”五样道德准则,而“五仁”正好与之谐音。” (source: http://baike.baidu.com/view/174761.htm)

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In the good old days, ham or sugar lard cubes were included  but this had been omitted in recent years  and most shops only sold pure vegetarian version. This is a rather flexible recipe and prepared based on the nuts that I liked and readers can also chose 5 nuts that they prefer. I have used the filling to prepare the moon cake  as in the post and the filling is consider as a successful attempt.

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WHAT IS REQUIRED

Servings: About 550 grams of fillings (adequate to fill 4 big size moon cakes)

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  • 50 grams of walnuts or pecan nuts (核桃仁或胡桃仁)
  • 50 grams of sunflower seeds or watermelon seeds (葵花子仁 或 西瓜子仁)
  • 50 grams of white and black sesame seeds (黑白芝麻)
  • 50 grams of chopped almonds (杏仁)
  • 50 grams of candied winter melon (糖冬瓜)
  • 20 grams of candied tangerine (桔饼)
  • 5 grams of rose water or rose cooking liquor (玫瑰露或玫瑰水)
  • 80 grams of icing sugar (糖粉)
  • 25 ml of peanut oil or lard (花生油或猪油)
  • 100 grams of gao fen or cooked glutinous rice flour (糕粉)
  • 20 grams of maltose (麦芽糖)
  • 50 grams of cold water (冷水)

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STEPS OF PREPARATION

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  • Toast  all the nuts separately in oven at 150 degrees for 5-10 minutes. Keep an eye as nuts can get burn rather easily. The step is optional if the nuts purchased is already toasted.

  • Put all the big nuts , dried tangerine and candied winter melon in a food processor, pause blend 2-3 times until smaller chunks. Add in all cooked glutinous rice flour or gao fen, sugar, maltose, water, rose water or rose liquor, lard or peanut oil. Blend until well combined. Transfer out to a big mixing bowl, put in all the seeds and nuts (chopped almonds, sesame seeds, sun flower seeds) , knead until it well combined.  Divide into relevant sizes for moon cake moulding.

Note:

  • The step of blending is optional and you can always used knife to chop the nuts and use hand to mix the ingredients. I have resorted to using blended because of the harder dried tangerine and candied winter melon.

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CONCLUSION

Hope this post will benefit those readers who are looking for this traditional recipe. It is part of the moon cake filling series.

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This recipe was included in Page 32-33 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Hope you like the post today.. Cheers and have a nice day.

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Homemade Baileys Coffee Filling (百利酒咖啡馅)

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INTRODUCTION

I am eating a piece of snow skin moon cake that I prepared with my creative fillings: Baileys coffee filling with macadamia nuts. I loved it and kids love it.. It is aromatic with hint of bailey’s flavour. Sorry for not humble to say, I am confident that this filling will be acceptable by most foodies who like Baileys coffee liquor in view of the many new flavour created in this lucrative moon cake market in recent years.

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Frankly speaking, Baileys is not as ideal as Khalua, another coffee liquor in terms of aroma. Since I do not have Khalua, I have decided to use Baileys instead and I believed most household will have Baileys instead of Khalua.

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I may or may not issue any additional new fillings recipe and the objective of this post is to share with readers how to transform from the basic fillings into flavoured fillings. There are many many many choices that readers can consider and it very much depends on readers’ creativity. Matcha powder, chocolate powder or even charcoal powder can all be used. If you are game enough, use flavouring such as lychee, banana and other fruits flavouring to come unique moon cake fillings that differentiate your moon cake with others.

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For this recipe, I have used my lotus paste fillings as in this post:  Homemade Lotus Seeds Paste (家居自制莲蓉馅料). This filling can be used but it is a bit of waste since lotus  seeds can be rather expensive.

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Another good, cheap and common alternative is mung bean paste (or kidney bean paste). This is definitely more worthwhile if you want to do flavoured moon cake fillings. You can refer to the following post for the filling recipe; Homemade Mung Bean Paste (白豆沙 / 绿豆沙)

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I have tried to use the filling in the preparation of snow skin moon cake and it is especially tasteful after keeping in the fridge for a day.

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WHAT IS REQUIRED

Servings: Prepare about 500 grams of moon cake fillings

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  • 500 grams of mung bean paste or lotus paste
  • 10 grams of instant espresso coffee powder (or coffee emulco)
  • 10 grams of cocoa powder
  • 5 tablespoons of Baileys coffee liquor or Khalua

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STEPS OF PREPARATION

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  • Put one tablespoons of hot water into the instant coffee and stir until it resembles a coffee paste.

  • In a non stick pan under medium heat, put the mung bean paste, coffee paste and cocoa powder, stir until well combined. Add the Baileys, stir until well combined. Stir fry until the colour are consistent and don’t stick to the pan. Depending on the the mung bean paste used, if it is too try, you can add some water or cooking oil to facilitate the stir frying. For moon cake filling purposes, the filling have to be drier such that it will not be deform when mould into shapes.

  • Once completely cooled, keep it in an air tight container and store in a refrigerator. Best prepare 1 week before the preparation of moon cake.

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CONCLUSION

Readers are asking me about the period that this homemade paste can be kept. So far, all the paste that I have prepared as early as 3 weeks ago still in good condition in the refrigerator. However, as homemade paste do not have any preservatives, there is a possibility that the paste can turn bad if contaminated. Therefore, I would advise that homemade paste be prepared as near the moon cake preparation as possible.

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This recipe was included in Page 42-43 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Hope you like the post today. Cheers and have a nice day.

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Homemade Mung Bean Paste (白豆沙 / 绿豆沙)

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INTRODUCTION

If not as a respect to traditional recipes, I will definitely not lay my hand to prepare these mung bean pastes from scratch.. In fact, friends have “bombarded” me from preparing these bean pastes from green beans and not from the split mung beans usually used for making tau suan or angku kuih…

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Some insisted that mung bean paste prepared from de-hulling the raw green beans and those made from split taste the same, but I am not going to argue with all as I personally think that the tastes are different,, What I am sharing in this recipe is a bit laborious but is nothing new to our elders. In fact, the mung bean paste used for the preparation of angku kuih was prepared using this method by our granny.

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This illustration really test my patience. I soaked the mung beans, boiled it on the next day and use some thing to lightly mesh the green beans until the husk starts to float up when they were transferred to the cold water.. It sound easy but practically, 1/4 of the husk still attached to the beans and therefore, i have pick the beans tablespoons by tablespoons . It took me about 6 hours to prepare this.. However, I believed that I may have done something not right as I do not believe granny will spend so much time to pick the husk from the green beans.

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I am preparing these purely for one traditional Teochew moon cake. This Teochew flaky moon cake usually only used mung bean paste as the filling. However, it was also used in other traditional moon cake as it is consider a cheaper alternative for the expensive lotus paste.

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WHAT IS REQUIRED

Servings: About 1 kg of mung bean paste

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  • 500 grams of  raw mung bean or green beans
  • 200 grams of brown sugar
  • 4 tablespoons of maltose
  • 4 tablespoons of glutinous rice flour (optional)
  • 250 grams of lard or peanut oil

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STEPS OF PREPARATION

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  • Soaked the raw mung beans in the water overnight. On the next morning, put the soaked mung beans in a pot of water, bring to boil and let it simmer for 15 minutes. Off the heat and let it sit inside the hot water for another 15 minutes. In this process, use a ladle to press the mung beans and take away any shells/skins that floated upwards. Take out as many as possible. Transfer the hot mung beans under some cold water. Use hands to rub away any shell attached. If the shell cannot be de-hulled, you will have to pick the shell and throw away.

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  • Put the de-hulled mung bean to a pressure cooker. Add just enough water to cover the mung bean and pressure cooked for about 30 minutes. Transfer the pressure cooked mung bean to a metal sieve. Use a spoon to press the soft mung bean again the sieve and collect the mashed mung beans.

  • In a wok, add 1/3 of the cooking oil, put the mung bean paste and 2/3 of the sugar. Stir fry until well mixed. Add the maltose and another 1/3 of sugar followed by the glutinous rice flour. Stir fry until the bean paste dries up and does not stick to the sides of the wok. During this process, you may or may not need to add the remaining 2/3 of the oil  If it is too dry, use the reserved oil.

Note:

  • Theoretically, this should be the correct way of doing. However, practically it is rather difficult. If readers have other better method, please go ahead and do it. For those who think that de-hulled mung beans is the same as split mung beans, you can by pass this step. In China website, apparently, they do sell de-hulled mung bean in whole that looked like what is seen in the picture. Therefore, if you can get hold of de-hulled mung beans in whole, that will be ideal for this assignment.

  • Some traders may partly used white kidney beans (白眉豆) for the preparation of white “mung” bean paste. Preparation is the same and you can add part of it to mung beans if you think it is too tedious.

  • This type of mung bean paste can be used as a filling for angku kuih too though most people have used split mung beans for the preparation.

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CONCLUSION

Just like the lotus paste recipe, I found the taste is nice and acceptable but it still differs from what is sold in the store possibly because of mung bean flavouring may have been used.  I hoped this post will benefit those readers who are keen to prepare this paste from scratch or who are not able to get hold of store bought mung bean paste.

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Hope you like the post today. Cheers and have a nice day.

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Salted Egg Yolk Custard Moon Cake Fillings (咸蛋奶皇月饼馅料)

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INTRODUCTION

In current years, the moon cake markets have been flooded with many types of new fillings.. Most traditional Chinese cake houses, posh restaurants, hotels and other eating outlets will eye to have a share of this lucrative moon cake market. Many non traditional moon cake fillings were being sold from chocolate truffles to pu-er to pandan etc..

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It is my aim this year to blog at least 2 new moon cake fillings and some traditional moon cake fillings. The first thing that comes to my mind is the ever popular salted egg yolk custard fillings. I am unsure if there is any shop who sell this or any bloggers who share such a recipe, this recipe was prepared purely based on what I thought it will be nice and workable.

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I am very happy with this adventure and at least family members like it.. Wife was complaining not sweet enough but I told her readers have been reducing sugar in all the bakes and I will let them to decide if it is sweet enough. Don’t worry, not sweet, just add some more sugar..

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It is a savoury creamy type of moon cake fillings. It is flavoured mostly by salted egg yolk though sweet potatoes was used. It is very aromatic, slightly salty with some sweetness in the filling.

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Does it taste weird? I do not think so.. If you like the three types of cuisines listed below, you will definitely like this filling. The taste is exactly the same.

Salted Egg Yolk Custard Buns or Liu Sha Bao or Nai Huang Bao (流沙包 / 奶皇包 /奶黄包)

Processed with Moldiv

Salted Egg Yolk Cookies (蛋黄酥饼)

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Curried “Buttered” Meat Slices With Salted Eggs..

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In the event that in your area, there are no ready salted eggs, you can try preparing homemade salted chicken or duck eggs using this recipe: Homemade Salted Eggs (家居咸蛋)

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WHAT IS REQUIRED

Servings: About 400-500 grams of moon cake fillings

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  • 100 grams of salted egg yolks (6-8 salted eggs)
  • 100 grams of sweet potatoes puree (orange sweet potatoes preferred)
  • 50-75 grams of castor sugar
  • 50 grams of milk powder
  • 25 grams of custard powder
  • 75 grams of melted butter
  • 10 grams of glutinous rice flour

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STEPS OF PREPARATION

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  • Cut open the cooked salted eggs and gather the egg yolks. If your salted egg is uncooked, you will need to steam the salted egg yolks using high heat until the yolks are cooked which took about 10-15 minutes.

  • Steam the sweet potatoes until soft. Note that orange sweet potatoes is preferred as it will gave a better colour. In this illustration, yellow sweet potatoes are less appealing.

  • Put the sweet potatoes and salted egg yolk in a blender. Blend until find. Add the custard flour, sugar, milk powder and about 1/2 of the melted butter, blend until as find as possible.

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  • In a non stick pan, put the remaining half of the melted butter. Transfer the filling to the pan and stir fry until all the butter are well mixed. Add the glutinous rice flour, continue to stir fry until the moon cake filling is dry. Off the heat and let it cooled completely before shaping. If it is too dry to to your liking, add additional butter. If it is not sweet enough, add additional sugar.

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CONCLUSION

I have no hesitation to recommend all this recipe.. It is very aromatic and it taste very different. I have used the filling to prepare some Shanghai moon cake and the response was good. For those who are looking for new moon cake flavour this year, may be you can try preparing this.

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This recipe was included in Page 40-41 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Hope you like the post today. Cheers and have a nice day.

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