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Sakura Snowskin Mooncake/Osmanthus Oolong Snowskin Mooncake

105 comments


Do you remember my blog post in April this year, Sakura Roll using the pickled sakura flowers and ume paste? I also bought a small packet of the Cherry Blossom An Paste at that time but didn't use it as I wanted to keep for making snowskin mooncake. The An Paste has a slight scent of the sakura flowers and it is very smooth, and the sweetness is just to my liking. So here is my Sakura Snowskin Mooncake 桜花冰皮月饼 that I would like to share with you. Do you find the mooncake sweet looking?


  
     

Sakura Snowskin Mooncake
 桜花冰皮月饼  


      Ingredients (dough skin makes about 15 pcs)
     25g    Kao fen (糕粉-cooked glutinous rice flour)
     115g  Snowskin flour ( KCT Pinpe Premix Powder )
     25g    Icing sugar (sifted)
     23g    Crisco
     150g Water (boil 220g water with 2 pandan leaves, leave to cool) and measure 
               150g water.
                some extra kao fen for dusting
    150g Cherry Blossom An Paste    ( roll 30g an paste into ball, makes 5) 
    5 Pickled Sakura Cherry Blossoms

  • Rinse off the salt on the Pickled Sakura Cherry Blossoms and soak them for 2   hours  and gently pat dry with paper towel.



     Method:
  • Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.
  • In a pot, add 2 pandan leaves water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
  • Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
  • Measure dough to 25g and wrap in 30g cherry blossom an paste.
  • Roll it into a ball and place the pickled sakura on top. Dip the ball on to the kao fen, not too much and gently roll the ball again to get even dusted kao fen.
  • Then press firmly into mould ~ unmould and store the mooncake in an airtight container.
  • Chill snowskin mooncakes before consuming.
If you're interested to buy the pickled sakura flowers and cherry blossom an paste, you can order online here.



Below are pictures of Osmanthus Oolong Snowskin Mooncake 桂花乌龙冰皮月饼 that I made with the osmanthus oolong tea lotus paste (from KCT). I love the aroma of the osmanthus that pairs well with Oolong tea flavour which gives it a lingering floral sense of satisfaction.
I replaced the pandan leaves with 1/2 tablespoons of dried osmanthus flowers, boiled and soak it for few minutes and strain. Others ingredients are exactly the same as the above. 


Osmanthus Oolong Snowskin Mooncake
 桂花乌龙冰皮月饼







For making snowskin mooncakes, as usual I prefer to boil the water with pandan leaves first before mixing in the ingredients. This is because I find that the smell of the kao fen (cooked glutinous flour) is too strong to my liking.   You can boil more pandan water, strain and keep in the fridge for 3 - 5 days for future use.


I am submitting this to the Little Thumbs Up "Pandan" event organized
 by Bake for Happy Kidsmy little favourite DIY and hosted by Butter, Flour & Me.

105 comments:

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  1. Ann我喜欢桜花的。。喜欢极了

    ReplyDelete
    Replies
    1. 谢谢你,有机会一定请你吃。

      Delete
  2. i love it so much this cakes, as though in magazine ^_^

    ReplyDelete
    Replies
    1. Thank you very much for your complment :D

      Delete
  3. OMG!!! They both look stunning!!!! But i still prefer the Osmanthus Oolong Snowskin Mooncake more because i just simply love Osmanthus!!! :)

    ReplyDelete
    Replies
    1. Ellena,

      I also like the Osmanthus Oolong Snowskin mooncake. Very nice :)

      Delete
  4. 哇!去了 may 家,再来 ann 的家。大家的月饼都那么美丽。ideal 都很好。美极了。照片也拍得好好看。

    明天你就可以把相片 link 去我家的 ‘小青蛙’那里了。谢谢你的 support。

    ReplyDelete
    Replies
    1. 我觉得May拍的照片很美,好像一朵大花似的。

      Delete
  5. Ann,好高雅的月饼!
    很喜欢!!!!
    我想有点不舍得吃,哈。。。。。
    你真的好棒!

    ReplyDelete
  6. You added a very romantic feel to mid autumn festival. Love it!

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  7. Hi Ann, I love your creations, especially the Sakura mooncake, so pretty...:)

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  8. These mooncakes are gorgeous, absolutely so!

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  9. Hi Ann! The sakura mooncake looks so delicate and pretty!

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  10. Extraordinary mooncakes! They are so so pretty and sweet. You are very creative indeed and you have brought the plain snowskin Mooncake to another level. Well done, Ann.

    ReplyDelete
    Replies
    1. Hi Veronica, Thank you very much for your awesome compliment :) Wish I an share with you my mooncakes.

      Delete
  11. Deeply impressed by the Sakura Snowskin Mooncake
    It looks so classy and elegant lol ^^

    ReplyDelete
    Replies
    1. 谢谢你。
      我想你做的月饼一定也很棒!

      Delete
  12. 太棒了。。。那多樱花也太美了吧!!喜欢哦。。。

    ReplyDelete
  13. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 2, 2013 at 11:51 AM

    Ann, all your mooncakes are so sweet and yummy but I feel so 'sayang' to eat it, hahaha...
    Thanks for sharing such a wonderful recipe :)

    ReplyDelete
    Replies
    1. Thank you Ivy. hahaa...no need to feel 'sayang', just make some and share with your family. They'll be very delighted :D

      Delete
  14. 姐姐啊~~ 美呆啦!!!
    巧手~~

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  15. Ann, 你的月饼太太太美了!尤其是那桜花冰皮月饼,我太太太喜欢了!太太太棒了!哈哈!

    ReplyDelete
    Replies
    1. 谢谢!谢谢你!呵呵。。。

      Delete
  16. Hello Ann, I like both mooncakes, especially the filling of Sakura snowskin mooncake.

    Can I ask you a question? I always thought that kao fen and snowskin flour are the same. May I know how you cooked kao fen? Are you made or bought it off the shelf? Thanks for your sharing

    ReplyDelete
    Replies
    1. Hi Vivienne, Kao fen is cooked glutinous flour. The premix snowskin flour have added some soft agent inside to make the dough skin smooth and soft.
      I didn't cook the kao fen myself, always got it at the bakery ingredient shops.

      Delete
  17. Hi Ann,

    Where can I get the Oolong tea paste?

    Thank you.

    Mixue

    ReplyDelete
    Replies
    1. Hi Mixue, I bought it at 广祥泰。

      Delete
  18. 你的月饼真美,我也打算做那个sakura的,因为那个jam还有很多:)

    ReplyDelete
    Replies
    1. 我想起来了。。。你最近好像用了来做饼干,对吗?
      我买的jam才150g左右,才做出五粒而已,一下子就被吃进肚子。

      Delete
  19. 我觉得你的月饼美极了,大大喜欢!!

    ReplyDelete
  20. 这是我这辈子看过最浪漫的月饼了,你太厉害了!

    ReplyDelete
  21. Hi Ann

    Your Sakura mooncakes are so beautiful and so 'sweet'. I want to eat!

    ReplyDelete
  22. 哟哟哟。。。实在太美丽了,好像在冰天雪地里浪漫的吃着甜品的感觉。。。让人眼前一亮的月饼。
    我没有买过这个馅料,好奇什么味道?

    ReplyDelete
  23. Ann, 这个月饼实在太漂亮了!
    我也有这个馅料, 买了到现在都没用到, 太贪心了!嘻嘻!

    ReplyDelete
  24. Ann, these two mooncakes are a work of art! Beautiful!

    ReplyDelete
  25. 我没有忘记过你的樱花,实在太漂亮了!
    我好喜欢!

    ReplyDelete
  26. Ann.... Just one word, Awesome and you're so creative!
















    Ann, they are simply awesome and you're so creative!





    ReplyDelete
  27. Ann, that's a piece of art! Too pretty to eat...

    ReplyDelete
  28. Oh, sakura mooncake, look so nice, sound like a great idea using pickled sakura!

    ReplyDelete
  29. Ann, this is wonderfully awesome!!!!! By the way, where did you get the mould from?

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    Replies
    1. Ai Li, thank you :) I got the mould from KCT. You know where, right?

      Delete
    2. Yes I do but have yet to visit. Must make a trip there asap. I showed my husband what you made and he went "WOW! Very nice!"

      Delete
  30. 美的冒泡(^_^)
    太喜欢了。。。

    ReplyDelete
  31. hi, if i omit e premix snowskin powder, will it be ok just to use e kao fen itself?

    ReplyDelete
    Replies
    1. This recipe is for premix snowskin powder only not for kao fen.

      Delete
    2. ok thks ann. KCT is e one near aljunied mrt right?

      Delete
    3. ok thks ann. KCT is e one near aljunied mrt right?

      Delete
    4. ok thks ann. KCT is e one near aljunied mrt right?

      Delete
  32. Ann, love love love your new flavours of the snowskin mooncakes! The sakura one looks too pretty to be eaten, hehehe!

    ReplyDelete
    Replies
    1. Hi Jessie, Thank you :)
      How are you now? Hope everything is OK to you.

      Delete
  33. By golly, these are so beautiful ❤

    ReplyDelete
  34. Hi Ann, Love your Sakura Mooncake. Tks for sharing the link for the pickled sakura flowers. I have been trying to find them.

    ReplyDelete
  35. Ann真的很棒,带上樱花的冰皮月饼,显得高贵大方。。:)karen大大喜欢。。

    ReplyDelete
  36. Ann, your both mooncake are so wonderful, love them.

    ReplyDelete
  37. 这月饼真的很漂亮高贵,你好棒好棒哦!!

    ReplyDelete
  38. it look like a beautiful piece of art to me, it is simply elegant and and pretty.

    ReplyDelete
  39. Hi Anncoo,
    I bought the KCT premix bingpi mix (from taiwan), and the auntie said must boil it with golden syrup. is it necessary ?
    I saw your recipe do not have that step.
    Thanks.

    ReplyDelete
    Replies
    1. Hi Jessica, You can see that their instruction from the package is different from mine. You can either follow theirs or my recipe here.

      Delete
  40. Hi Anne,

    Jessie told the ignorant me about sakura flowers before but the chicken me is afraid that this ingredient might be confiscated by the Aus custom and decided not to bring these back from Singapore...

    Can only enjoy these beautiful mooncakes visually at your blog!!! *sign*

    Zoe

    ReplyDelete
    Replies
    1. Zoe, I think is not a problem to bring in the pickled sakura to Aust but not for the paste. Actually there is a Japanese fish market carry stock of this pickled sakura but was quickly snapped out by many local bloggers. You can order online if you need it.

      Delete
  41. The sakura moon cakes are so beautiful.

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  42. Ann , these are picture-perfect mooncakes ! The embedded sakura blossom looks so pretty :D Well done !

    ReplyDelete
  43. Ann 家的月饼太棒了! 好喜欢!

    ReplyDelete
  44. these look so pretty. I love visiting your blog cos your food is so pretty :)

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  45. these look so pretty. I love visiting your blog cos your food is so pretty :)

    ReplyDelete
  46. these look so pretty. I love visiting your blog cos your food is so pretty :)

    ReplyDelete
    Replies
    1. Nammi, Thank you very much for your lovely compliment :)

      Delete
  47. Hi Ann,

    This is really gorgeous...you are so talented!

    BTW, I like your version of snowskin very much, thanks for sharing!

    ReplyDelete
    Replies
    1. Hi Cookie,

      Thank you!
      Oh, I saw your cute snowskin piggies. Look cute and thank you for the shout out :)

      Delete
  48. professionally done! they are really beautiful! it seems there are more and more unique fillings in the market now..but ipoh here maybe a bit slow..havent seen any fillings with tea yet..except for green tea

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  49. Your mooncakes are gorgeos! Even better than those I've seen in the bakeries! For this year's Mid-autumn festival, I haven't make moon cakes yet and I think I should get started soon. Thanks for the inspiration and sharing your gorgeous creations.

    ReplyDelete
  50. Hi Ann, your snow skin moon cake is EXCELLENT! I'm impressed, they are really beautiful and inviting.

    Have a nice day.

    ReplyDelete
  51. This is a cake beauty! O My God, I have to buy that pretty Sakura when I'm in Kyoto :D

    ReplyDelete
  52. Dear Ann,

    Your moon cakes look absolutely stunning! So pretty and so enticing .... ummm I'm salivating. Oops.

    Regards,
    Patsy

    ReplyDelete
  53. Hi Ann,
    Where u bought the mould for making the oolong snowskin mooncake ? the flower print looks sweet.
    Thanks

    ReplyDelete
    Replies
    1. Hi Jessica, The mould is from KCT at the price of $5.50.

      Delete
    2. Hi Ann,

      Oh. let me go and check it out at KCT tomorrow. btw this mould. how many gram for skin and how many gram for fillings ??? Thanks.

      Delete
  54. Hi Ann, WOW! This is an amazing post! Fabulous mooncakes & the pictures are so gorgeous! These mooncakes look so beautiful & prefectly done . LOVE it! ;)

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    Replies
    1. Hi Kit, Thank you very much for your compliment :)

      Delete
  55. Oh my goodness, Ann, this is just so pretty! You are so creative! Can I have one, please?

    ReplyDelete
    Replies
    1. Hi Yin, hahaa....this sakura mooncake is very limited :D Because the paste is only about 250g. Only made few pieces, all inside the stomach already :D

      Delete
  56. 好喜欢这个樱花月饼,很高雅,很日本的感觉。

    ReplyDelete
  57. Hi Ann

    I could not understand the dough skin makes about 15 pcs and the paste is about 5 pcs. Then what to do with the 10 pcs?

    Please advise.

    Thank you.

    Mixue

    ReplyDelete
  58. Hi Ann

    Like to also ask if there is a need to sift the kao fen and snowskin flour.

    Thank you.

    Mixue

    ReplyDelete
    Replies
    1. Hi Mixue,

      The dough skin can make up to about 15 pcs and my sakura paste is only 150grams, so can only make about 5 pcs. If you're using lotus paste, then you can make total 15 pcs.

      Delete
    2. no need to the the kao fen and snowskin. Just do it straight away.

      Delete
  59. Hi Ann, May I know from where u get the oolong tea lotus paste and the sakura paste? possible to get it in Singapore?

    ReplyDelete
    Replies
    1. Hi, The Oolong tea lotus paste is from KCT 广祥泰 and for the sakura paste, you have to order online. I already add the link before the recipe on top.

      Delete
  60. Hi Ann

    Love your creation.may i know how does the sakura paste taste like? sweet? or salty? As i know the sakura pickled is bit salty.....


    cheers
    irene

    ReplyDelete
    Replies
    1. Hi Irene, yes the pickled sakura is very salty. That's why you need to rinse and soak the dried flowers first before using.

      Delete