Mid Autumn/Mooncake Festival is just around the corner and I'm very happy this year I've a partner making mooncake together with me. Sal always mentioned that she wanted to try her hand at making Snowskin Mooncake. So I called her a few days ago to check whether she's got the time to join me and have fun. She quickly said yes and we agreed to meet at her place. Since we did not need to use a cake mixer, I just brought along my new moulds and ingredients to her house yesterday afternoon. We had a great time in the kitchen, chatting and moulding the mooncake at the same time and eating of course! We spent about 2 hours making the mooncake in different flavours. Sal and her kids loved all of them and she was surprised to find that it was easy to make these pretty mooncakes. They were almost all gone before her hubby had got a chance to taste them! She even told me she'll make another batch for her family and friends, all by herself. In the end I only brought home two boxes of snowskin mooncakes. I didn't mind at all as I had really enjoyed the afternoon we had together.
I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by
300g Snowskin flour (from Gim Hin Lee)
280g Icing sugar (sifted)
95g Criso shortening (I used mooncake shortening from Sunlik)
250g Pandan water (cold)
1/4 tsp Banana essence (optional)
Method:
- Boil 1 litre water with 6 pandan leaves one or two days ahead and store in the fridge.
- In a large bowl add snowskin flour and icing sugar together, mix well. Then add shortening, use spatula or wear a disposal hand glove to mix roughly.
- Make a well in the centre and pour in pandan syrup with essence ~~ knead to soft dough ( a bit sticky)~~cover and let it rest for 10 mins~~then knead dough to soft.
- Divide dough into equal portion and add colouring for different type of fillings and wrap in filling paste.
- Roll it into a ball and dust with some cooked glutinous rice flour (Gao fen 糕粉).
- Press firmly into mould ~~unmould it and store in airtight container.
- Chill snowskin mooncakes before consume.
Enjoy!
Awesome little mooncakes! =)
ReplyDeleteThese look too pretty to eat! You really need to open up your own shop.
ReplyDeleteOooooo, they are so pretty Anne. Too pretty to eat. This reminds me of the cute little Japanese Mochi dessert. By the way, may I know what type of mould did you use?
ReplyDeleteAnn, I love this platter of moon cakes - so colorful. 看了很开心
ReplyDelete你弄得冰皮都很美哦，我昨天弄得就难看死了～
ReplyDeleteAnncoo, your snowskin mooncake are so pretty,love the pastel colors.
ReplyDeleteHope you are having a great week :-)
wow，超美的~ 都好喜欢哦！
ReplyDeleteWhat else I can say here...Speechless...so pretty, so nice and I don't feel like eating it but keeping it as a gift! Kuddos to you!
ReplyDeleteAngeline
wow, your moon cake so pretty. I yet to start making cos just out from hospital. :(
ReplyDelete@ICook4Fun
ReplyDeleteGert, they look like Japanese wagashi.
@Tracy Low
ReplyDeleteTracy, 是模型美，才做出这样美的月饼 :)
@Amelia's De-ssert
ReplyDeleteOh dear, what happened? Hope you'll get well soon. Better is less mooncakes :)
Ann, I like your snowy mooncake very very much :)
ReplyDeleteThe snowskin mooncakes are so pretty, thanks for sahring by adding pandan water and banana essence can improved the taste of snowskin!
ReplyDelete好漂亮！！！
ReplyDeleteJust got to know your blog & it's really beautiful. Your mooncak look so cute & like fine art.
ReplyDeleteThanks for sharing
These are not mooncakes instead they are pieces of art ! Too beautiful to be eaten !
ReplyDeleteAnn, thiam chiak lor. During hari raya eat too much rendang beef, mutton, ketupat, curry. Suddenly giddy, nausea, cold sweat until have to sent to A & E. Dr. said sometimes eat too full or too hungry trigger the brain then can cause the inner ear unbalance, nothing serious.
ReplyDeleteI'm ok now, thank for your concern.
I don't really like moon cake but I enjoy making, then distribute here and there to my friends/ relative.
I can imagine how much fun you girls had..I love what you've created! Those look delicious, and very pretty!
ReplyDeleteAll are so beautiful , I likeur mould very much , can u take a pix and share with us?
ReplyDeletehi ancoo, these mooncakes looks go authentic.. very pretty color varieties. bookmarked, thanks :)
ReplyDeleteGorgeous mooncakes! Simple love those shapes.
ReplyDeletegreat job and the mooncakes look so artificial...more like an art.
ReplyDelete我喜欢有芝麻那款
ReplyDelete像贝壳型的，美美(^-^)
They look beautiful Ahn!
ReplyDelete1. How do you dislodge the mooncake with this mould? Is this mould easier to use or those that comes with a plunger?
ReplyDelete2. Do you find the snowskin texture better with Gim Hin Lee gaofen? Is there significant difference compared with similar flour from PH or KCT?
I really appreciate your precious advice cos it will help me save some costs. Thank you :)
Liz
@Anonymous
ReplyDeleteHi Liz,Both type of moulds are almost the same. Click on the picture and take a closer look. There is a point at one side to secure the mould.
I think the Gim Hin Lee's flour is more fine. As you know snowkin mooncake cannot be kept too long as it will dries up quickly.
Thks Ann,
ReplyDeletewhere did you buy these moulds?
Liz
Mama Mia! They're just lovely, Ann. Awesome and those moulds are so cute!
ReplyDeleteThey are very beautiful! Ann, you are always so perfect shaping these beauties.
ReplyDelete@Anonymous
ReplyDeleteLiz, from Sunlik. I think Kwong Seong Thye also have it. Not sure.
Anncoo, can i call you mooncake master? your mooncake look so even and beautiful! i just bought a wooden mooncake mould and going to make more mooncakes for my relatives. I enjoy doing mooncake this year, dont know why, hehehe..
ReplyDeleteit is good to have a partner to work together...u must having a great time
ReplyDeletethe mooncakes look fantastic, i have almost all the moulds but not the star and flower with 5 petals one...they all look cute yeah...
Ann, these are really beautiful! ;D
ReplyDeleteMaybe I should try making these since they don't need to be bake. ;)
Btw, I love your cute little moulds, where did you get them?
@Angel @ Cook.Bake.Love
ReplyDeleteI already put the pic below my post.
@J.O
ReplyDeleteJ.O. ~ 那黑芝麻豆沙。
@Cheah
ReplyDeleteYes Cheah, I love those moulds too but is not cheap.
@Sonia (Nasi Lemak Lover)
ReplyDeleteSonia, haha...不敢当^_^
Because now you know how to make mooncake already :D
Happy baking!
@Sherleen.T
ReplyDeleteSherleen, have you try on the moulds yet? Don't tell me you also like to buy! buy! :DD
@Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ)
ReplyDeleteLyn, I got the moulds from Sunlik but not many left. You can try Kitchen Capers.
They look so pretty!
ReplyDeleteJust came over after seeing your twitter post. This looks so beautiful! Is there a way I can make the fillings too because readymade fillings are really very difficult to get in Amsterdam.
ReplyDelete每次看你的成品都非常的赏心悦目，当然可以想像味道也一定一级棒 ^_^
ReplyDelete真的很美！看了好喜欢。
ReplyDeleteAwesomely beautiful! I love the colours and the design. Too pretty to eat.
ReplyDeletevery pretty all of them! i'm not so greedy, can i just take the green one??
ReplyDeleteHope you've had nice Holidays my friend! They look so pretty! Lovely colours and nice mould!
ReplyDeleteCheers
Ann Next year can I be your mooncake making buddy too?
ReplyDeleteThe vibrant colour makes it so festive. Love it!
你的模好美哦
ReplyDelete很精致:)
@Bento Cat
ReplyDeleteBento Cat, Thank you for visiting. You can make red bean paste or pumpkin paste and the paste must be very dry and not wet.
Thank you ALL for your lovely compliment :) There are few more days left for the festival, please enjoy making more mooncakes :D
ReplyDeleteAnn, I am so jealous of your moulds. lol! All your mooncakes are perfectly shaped with those gorgeous gadgets.
ReplyDeleteI'm planning to make mine tomorrow.
Kristy
What a sight to behold! I love your moulds...and of cos your lovely mooncakes! Too gorgeous to eat!
ReplyDeleteOMG, your snowskin mooncakes look flawless and perfect Ann! Love it! Too bad I won't be making snowskin version this year...will buy the mould and make next year, heehee. Thanks!
ReplyDeleteI love snowskin mooncakes! Yours look definitely tempting, can I have one please? :)
ReplyDeleteOMG!! Thia look, amazing,amazing...sooooo beautiful!!
ReplyDeletegloria
Really impressive :) Have been reading yr blog, but too busy to leave any comment :o The piggy was really so adorable, the mooncake was also awesome and now the snow cake was so beautiful. Last year i did a patch of similiar design, but was using the jelly mould. Next year shall increase my mould, look like the press type are more easier and the imprint are so clear cut, between i tried to bake yr traditional mooncake. But it was a disaster the surface was blur and i didn't manage to have deep browning colour too. Shall post in these few days. Your bakes motivates me alot!
ReplyDeleteWow! your colourful moonies really bring up my appetite, wish I can have a taste of each of them. ;p
ReplyDeleteSuch beautiful shapes! Love the tiny size, so cute.
ReplyDeleteYou have so many pretty moulds!
ReplyDeleteMay I have one, please!
ReplyDeleteOh Ann how I wish we lived closer....how much fun would it be to make mooncakes with you! They are stunning!
ReplyDeleteKristy, you didn't get any new plastic mooncake moulds? Must get some as it is very easy to use :)
ReplyDeleteThank you Bee :) I think the moulds already out of stock.
Hi Ai Ping, thank you! Help your yourself :)
Hi MuiMui, Thank you for your compliment. How come the surface is blur? Can it be the imprint not deep enough. Sometime you have to wait for the mooncake to season for at least a few days.
Thank you Happy Flour.
Thank you very much Ellie :)
Penny, hahaa... I love moulds!
Sure Murasaki :)
Lyndsey, Hope you can be here at the next Mooncake festival. You can even sample all the mooncakes at the malls.
I've been speechless every time I come here. Another WOW as soon as picture starts showing up on your blog! Bravo Ann! This is amazing and super beautiful...!!
ReplyDeleteAnn
ReplyDeleteYour snowskin mooncake looks so elegant really like a piece of art. Too nice to eat them. Very pretty.
Yen
beautiful colourful moon cake
ReplyDeletehope you can join the food palette series rainbow colours
They are so pretty and cute. Happy Mid-Autumn festival, Ann.
ReplyDeleteThey are too pretty to be eaten :)
ReplyDeleteI am amazed at the variety of shapes, sizes, colours and flavours of mooncakes these days! They certainly give the traditional ones a run for their money!! :)
ReplyDeleteThat looks awesome! what cute little mooncakes. I love your moulds!!! and pretty colours as well.
ReplyDeleteYour mooncakes looks so cute and adorable! Love all the lovely colours and your moulds are fantastic, they really give out a clear pattern! Great job!
ReplyDelete@Anncoo Tks for the info, Ann!
ReplyDeleteI'll be making these tomorrow and I'm so excited! This is my FIRST time making my own moon cakes! ;D
PS: How do I cook the glutinous rice flour?
@Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ)
ReplyDeleteLynn, Cooked glutinous rice flour is Kao fen. You can get it all bakery shops.
Hi hi Ann..Im too busy recently, dint get to check your blog a while. Fuyoh, full of nice mooncakessss. I like this the most!! May I know how did you make the link so prominent and clear? My Hello Kitty snow skin mooncakes lines barely see from far :(
ReplyDeleteThose are so pretty.
ReplyDelete°º♫
ReplyDelete°º✿
º° ✿♥ ♫° ·.
Olá, amiga!°º♫
Muito bonitos e saborosos.
É uma pena ter que comê-los!!!
°º✿
º° ✿♥ ♫°
Bom domingo!
Beijinhos.
Brasil°º♫
°º✿
º° ✿♥ ♫° ·.
Oh my god, they are the most lovely snow mooncakes I ever seen!Well done. Do u have the address of Sunlik or Kwong Seong Thye? Just wonder whether I can order from them. I reside in Australia.
ReplyDelete@Anna
ReplyDeleteHi Anna, You can check at their websites
Sunlik http://sunliktrading.com/
Kwong Cheong Thye http://www.kctsoya.com/
Thanks
ReplyDeleteHi there,thanks for sharing those beautiful mooncakes with us.They look too precious to be eaten! Happy Mooncake Festival!
ReplyDeleteI know it will be so fun to bake with you in the kitchen and having to eat the goodies too! These snow skin mooncakes are so gorgeous...almost too gorgeous to eat! I must visit during the Mooncake Festival next time :)
ReplyDeletei have never seen moon cakes before but it's been a while since i've seen cakes so pretty! LOVE your molds and the colors you picked!
ReplyDeleteOh my gosh these are so cute and beautiful! I want those molds :)
ReplyDeleteThose are so beautiful. Do you need to use these type of flours? I don't know if I have them available here in the US.
ReplyDeleteWhat an art pieces!! Most beautiful moon cakes I have ever seen!!
ReplyDeleteThank you Jessie for your compliment :)
ReplyDeleteThanks Biren! Hope you're here :)
Joy, yes it it cooked glutinous rice flour.
Thank you Honey boy.
Happy Mid-Autuman Festival to all of you :))
Can I know how much dough and paste is used for each ?
ReplyDelete@Anonymous
ReplyDeleteThe dough is 25g/filling 27g.
Although the moon cake festival is over, I am glad I see this post of yours Ann. You are my moon cake idol! Stunning snow skins moon cakes! WOW me for sure!
ReplyDelete@Quay Po Cooks
ReplyDeleteThank you Quay Po. Hopefully next year I can see your creations. I'm sure you can do a better job :)
So, so lovely! Can I know how much the moulds cost? Also where can I get them in Malaysia? I stumbled onto your blog too late to try out the different types of moon cakes. Will definitely do so next year! I tried making the snowskin ones last year but wasn't too successful. :( hope to also make some piggies! Thank you for your inspiring blog! Keep up the good work!
ReplyDelete@Minibaker
ReplyDeleteMinibaker, Sorry I really don't where you can get these moulds from Malaysia but you can order this online @ this site http://esjoie.wordpress.com
You can ask them to mail the mooncake moulds catalog to you.
Anncoo, these are absolutely stunning!! What a fabulous pick for the YBR! Just found your site, but I will definitely be back!
ReplyDelete@Lynne @ 365 Days of Baking
ReplyDeleteThank you very much Lynne. So glad you're here. Will hop over to site now :))
Oops! Lynne, I can't access to your blog :(
ReplyDeleteBeautiful moon cake.
ReplyDeleteAnn, I just love your blog and all the beautiful goodies you always share with us. I may not always leave a comment but I always do enjoy your post. Just gorgeous!
ReplyDeleteP.S.
Thanks for participating in September's YBR :) Sorry I'm so late in getting here.
The snowskin flour is those premix or u refering to cooked glutinous flour?
ReplyDeleteCan take a pic of the flour used for the skin? Ur moonies are so cute.
Priscilla
Hi Priscilla,
DeleteThanks for visiting my blog. This cooked glutinous flour is specially for making snowskin mooncake.
You can refer to my Green Tea mooncake http://www.anncoojournal.com/2011/09/green-tea-snowskin-mooncake.html which this brand is better that gave a very soft and smooth texture.
Hi, thanks for the prompt reply. I used 'kou fen' only and my skin kinda hard after refrigerating.
DeleteIs 75g kou fen + 25g shortening + 50g icing sugar + 90ml water ok? I wonder why hard. Perhaps shld try the flour u sugg?
Priscilla
I usually used the snow skin flour (kou fen) from Gim Hin Lee because it is imported from Taiwan but the softness of the skin can only last for 2-3 days. So I switched to use the one from Kwong Cheong Thye, the texture was like Japanese mochi and it is not too sweet.
DeleteMy mooncakes.. Yummy, thks
Deletewww.priscillarecipes.blogspot.sg/2012/08/the-advanced-mooncake-trial.html?m=0
I went to buy the snowskin flour u recommended and indeed it's yummy. Will send you the link once i post up at my blog. I wonder if result will be same if i replaced to just using Fried Glutinous Rice Flour? Have u tried before?
ReplyDeletePriscilla
So glad you tried it. Can't wait to see your post :)
DeleteOh you got the snowskin flour from KCT? I must also get the flour now otherwise it will run out of stock quickly. I don't think so ... the very first time I made with FGRF, the skin was always hard then later Sunlik got the mooncake shortening for softening the skin texture but its can only last not more than 2 days.
Haven got the time to post cos wanna link u to a nice pics. Let me succeed in moulding. By the way, based on ur experience, 1kg of the snowskin flour can make how many pcs of 50g mini mooncakes??
DeletePriscilla
That depends the thickness and the size of the mini mooncake. Normally my paste is 25g (for my old mould), the skin will be around 26 or 27g. So the total weight is around 50g or slightly more. These moulds here are slightly larger.
DeleteYou can weigh the total snowskin dough and divide by how many mooncake paste you have measured.
I noticed your mooncake skin looks smooth. I got my kao fen from Phoon Huat and Criso shortening. A lot of recipe says do not overmix the dough, so I only mix it minimally and I find the skin not as good as yours. May I know how long do you knead the dough, or what's the secret to make the skin so smooth? Appreciate your sharing. Your mooncake looks fabulous!
ReplyDeleteThank you for your compliment. I used the kao fen from Gim Hin Lee. This flour is different from PH as it is imported from Taiwan and superfine but very expensive.
DeleteLast year I found another type of kao fen from Kwong Cheong Thye which was much better, the dough was very soft like mochi and the softness can last for a week.
You may refer to my post here http://www.anncoojournal.com/2011/09/green-tea-snowskin-mooncake.html
Thanks Ann! I bought the premix from KCT, and the dough was soft like what you had described. I can knee the dough without worrying if is overmix. I am amazed by the difference on the snowskin texture :) I have bought a packet of the kao fen from KCT too, but haven't try.
DeleteLove to hear that and you're fast. I better go to KCT this week in case they run out stock.
DeleteHi Ann, this is gina... i bought the same mold as you but wondering how to use it so it can be as nice and perfect as yours. The sknow skin dough suppose to sit on the printed flower side or the other way. Cuz just dont get it out nicely with the perfect. Plse help......festival around the croner...thanks & appreciate
ReplyDeleteHi Gina, The dough skin must knead to smooth and roll it into a ball with the filling inside. The skin is approximately 27g and filling 25g and squeeze it into the mould to get a nice print.
Deletenote: if you find the dough ball is too big, you have to reduce the weight a little.
Thanks ann for your speedy reply. so that means literally jus do the same method as the knock-out method whereby they roll into ball and then squeeze and press the dough into the mold and remove. As i did the other way, jus roll into ball, put it in and then use the other printed side to just press on, the mooncake came out ugly .... Gina
ReplyDeleteYes, attach the whole mould together with the dough ball then remove the printed side and you'll get a nice print.
DeleteHi ann, been on a baking impulse lately.wanted to make snowskin mooncake.
ReplyDeleteWhr is KCT? Want to purchase the kaofen.hee for newbie i shld buy premix?
Hi,
ReplyDeleteIm totally new to all thesw bt keen to try.where is this kct?
?Does phoonhuat huat hav the premix n kaofen
I'm not sure about PH premix as I've never tried before.
DeleteHere is the link address of Kwong Cheong Thye
http://www.businessfinder.com.sg/company_branch/54975/57369/
Thks :)
ReplyDeleteHi Ann, love the colourful mooncakes. Please advice which type/brand of colouring do you use? Can use those gel colouring from Wilton (which I currently use for fondant)?
ReplyDeleteJJMum
Hi JJMum,
DeleteI used the normal colouring liquid. You can use the Wilton brand too. Just use a skewer to dip the colour to the skin dough little by little to get the preferable colour.
Dear Ann, may i know whether the kao fen from Kwong Cheong Thye is available in Malaysia too?
ReplyDeleteThank you...
Kah Chin, I heard from my friend that she saw this kao fen at one of the bakery shop in Ipoh.
DeleteHey ... how come you did not post your bakes on your blog? Since you love to bake then don't let your blog goes empty :D
Hi Ann, seems i have no 缘分 with this kaofen V.V as i'm staying in KL. What would be next best alternative to get a soft snowskin texture?
DeleteI've just started learning cooking/baking, still a long way to go! Blogging seems too high level for me.. hehehe...
And in fact i have to thank you very much for inspiring me ~ my interest in baking is boosted after trying your Lemon & Strawberry Loaf!I was so surprised how nice the cake turned out(i actually baked this tasty cake?!?) and the satisfaction seeing my family enjoys the cake is just... marvelous. Thank you very much, Ann ^^
Kah Chin, I'm so happy to hear that you enjoyed my bakes. Can I have your email address?
DeleteSure, Ann. My email address is: kahchin.lai@gmail.com :)
DeleteHi Ann
ReplyDeleteYour mooncake are very beautiful. Unfortunately, I am not a fan of shortening. Can I replace it with olive oil?
How did you create the other colours? Did you use colouring and if so, does it mean that for the other colours, you leave out the pandan water since pandan water is already naturally green and adding colouring to it will make it look brownish?
Hi Loving Mummy,
DeleteSorry I'm not sure olive oil can replace shortening or not as I've never tried before.
I boiled the pandan leaves water to get the pandan franrance and I added a drop or two of colouring to the snowskin for individual paste. I didn't blend the pandan leaves with the water,so I still need to add some green colouring with it.
Beautiful pictures
ReplyDelete