Skip to main content

Pandan Black Sesame Snow Skin Mooncakes ~ 2013


Pandan  Snow Skin or Ping Pei Mooncakes are one of my favourite in the ping pei range of mooncakes.  This time I added in some black sesame seeds to it.  I dare not take the plunge to toss in more sesame seeds as I was afraid that the tiny black dots will mar the design of these mini mooncakes.












Recipe for Pandan Black Sesame Snow Skin Mooncakes




    Ingredients
    • 100 gm koh fun/cooked glutinous rice flour
    • 100 gm icing sugar
    • 32 gm shortening
    • 125 ml ice cold pandan juice
    • 2.1/2 tsp lightly toasted black sesame seeds
    • 60 gm or more Pandan/Screwpine leaves
    • 150 ml or a bit more boiled water
    • 500 gm Lotus paste
    • 20 gm lightly toasted melon seeds.
     Method
    1. Wash, cut the Pandan leaves into small pieces, add in boiled water, blend and squeeze out the juice.  Pour into a measuring cup, keep in the fridge for about 2 to 3 days to let the residue settle.
    2. Sift the koh fun and icing sugar into a mixing bowl, mix well.
    3. Add and rub in the shortening till resemble bread crumbs.
    4. Gradually add in the chilled Pandan juice and black sesame seeds and mix till just combined.  (Do not overmix).  Cover and let rest for 15 mins.
    5. Scale into 25 gm balls of dough.
    6. Mix the Lotus paste with the melon seeds.
    7. Roll into balls of 35 gm each.
    To assemble the mooncake
    1. Flatten the dough in between 2 plastic sheets, wrap up the ball of filling, roll into a ball.
    2. Press into a flour dusted mould.  Press out and dislodge the mooncake.
    3. Place mooncakes in a container and cover with a piece of kitchen towel to absorb any condensation.
    4. Keep refrigerated  before serving.
    5. Yield : about 13 pieces of  mooncake.





    I'm linking this post to the Little Thumbs Up 'Pandan' event, organised by Zoe of  Bake for Happy Kids,

Labels:

Comments

  1. ZoeSeptember 12, 2013 at 9:05 AM

    Hi Cheah,

    Your mooncakes have two very fragrant ingredients, pandan and black sesame seeds! Wow! I can imagine that your mooncakes must be extra-fragrant with this combination.

    Zoe

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 12, 2013 at 10:36 PM

      I was a bit hesitant at first, combining the two flavours, good that they turn out fine.

      Delete
  2. Angie's RecipesSeptember 12, 2013 at 4:34 PM

    Cheah, your snow skin mooncakes look magnificent!

    ReplyDelete
  3. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 12, 2013 at 7:59 PM

    Hi Cheah, so beautiful and yummy. Eh, I have pm-ed my e-mail to you. Pls check your FB inbox.

    ReplyDelete
  4. MelSeptember 12, 2013 at 8:18 PM

    Hi Cheah
    Your green mooncakes looks lovely and beautiful. The pandan and black sesame seeds brings out fragrant and aroma in taste. Love it.

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 12, 2013 at 10:38 PM

      I just returned from your blog. Yours were great, very nicely done!

      Delete
  5. ann lowSeptember 12, 2013 at 10:04 PM

    Hi Cheah,
    This sounds so perfect with the combination of pandan and black sesame seeds. Very creative!

    ReplyDelete
  6. Jasline @ Foodie BakerSeptember 12, 2013 at 10:37 PM

    Hi Cheah, what a unique and interesting combination of flavours for mooncakes! I don't think I have any more chance to try them this year, will be keeping your recipe for next year! :)

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 12, 2013 at 10:40 PM

      The festival is on 19th September, you can still make it. Thanks for dropping by.

      Delete
  7. AnonymousSeptember 13, 2013 at 7:48 AM

    I wonder if I don't put shortening, what else can I replace. Ann

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 15, 2013 at 12:19 AM

      Maybe you can consider using butter if shortening is not available.

      Delete
  8. KimmySeptember 13, 2013 at 2:44 PM

    Hi Cheah, very nice snow skin mooncake.

    ReplyDelete
  9. Baking DiarySeptember 13, 2013 at 11:33 PM

    Hi Cheah, your pandan mooncakes looks so bright and beautiful, I have not tried this combo of flavors before, will try it next time:D

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 15, 2013 at 12:21 AM

      My first attempt too. It was quite a good combination to my surprise.

      Delete
  10. PHSeptember 14, 2013 at 3:53 PM

    Cheah, I must say that the green colour is very pleasing!

    ReplyDelete
  11. Kit @ i-lostinaustenSeptember 15, 2013 at 2:15 AM

    Hi Cheah,
    I love the color of these mooncakes & the flovour too. LOVELY!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Chinese Almond Tea ~ 杏仁茶

As the name implies, I've used  Chinese almonds to make this Chinese Almond Tea.  Chinese almonds are divided into two types, one is sweet  South almonds  (南杏)  and the other is bitter North (北杏) almonds.  The bitter almonds have a very distinctive scent which may be sweet smelling to some but ill-scented to others.  These almonds are not the same  kind of almonds that we use for baking, cooking and snacking.  They are in fact 'Apricot kernels' and are only available at the Chinese medicinal stores.  The bitter almonds  have a mild toxicity and cannot be eaten raw, only upon cooking or roasting can they be consumed.  These almonds help to relieve heatiness and soothes coughs.  The ratio to this recipe is 4 sweet almonds to 1 bitter almond.  Rice or glutinous rice was added to the recipe and I was thrilled to be rewarded with a silky smooth, sweet smelling creamy tea  and most important is that all my family members relish the sweet scent of these almonds!
21 comments
Read more