RSS
Email
Twitter
Facebook
Spotlight
It’s almost the time of year for mooncake as the Chinese will be celebrating Mid-Autumn festival (中秋节) on Sept 12. The markets and stores are filled with various brands and forms of mooncake. I have never attempted to make mooncake at home but my contributor Siew Loon is so talented that she even makes her own mooncake. Check out these gorgeous looking snow skin mooncake. Enjoy! (If you wish to buy mooncake, click the link. This pork jerky is also great with mooncake.)
Time flies and in 2 weeks time we will be celebrating the Mid-Autumn festival. The history Mid-Autumn festival can be found at this link. This year the Mid-Autumn festival will be celebrated on September 12. This festival is also commonly known as Mooncake Festival. There are so many varieties of mooncakes these days and honestly I have lost count of it. Like every other year, I will make some mooncakes to be given away as gifts to friends and relatives. Instead of the traditional mooncakes, there was a special request from a very close friend to do Snowskin Mooncakes with natural ingredients. It came as a challenge, and I finally decided to use carrots, dragonfruits and screwpine leaves. I thought it will be great to share with our Rasa Malaysia readers.
Snowskin mooncake is a non-baked mooncake which is commonly eaten cold and fresh. It has a elastic, chewy and soft skin. It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops. This is a must try recipe for those who loves Snowskin Mooncakes.
(Click Page 2 for the Snow Skin Mooncake Recipe)
Pages: 1 2
Get More Delicious Recipes Below:
Shrimp with Snow Peas Recipe
(Chinese recipes, prepare authentic Chinese food now!) I love shrimp, so much so that I eat shrimp almost every day–in my stir-fry’s, noodles, take-outs, fried rice, curries, etc. Shrimp is the easiest seafood to find and widely available. Plus, unlike common beliefs, they are not too expensive, if you know where to buy them. For me, the frozen 5 lb….
Onde-onde (Ondeh-ondeh)
Onde-onde (Ondeh-ondeh) Guest Writer: Sea Salt with Food Recently I received an email from Rasa Malaysia to be her guest writer. Well, my first thought was, what a timely invitation. I was thinking to post something special to celebrate my 7-month old blog. Hence, this is a special post for Sea Salt with Food and being a guest writer on…
Red Bean Dumplings (红豆汤圆)
I have a good news to share about my Chinese recipes cookbook!! The recipes development, cooking, food styling and photography are pretty much done, and I am almost ready for recipes testing involving you—my loyal readers and fans. I will be needing your help and will announce it on Rasa Malaysia in the next few weeks, including a sneak preview…
Black Sesame Dumplings (Tang Yuan)
This Black Sesame Dumpling (Tang Yuan) post was originally published on April 5, 2009 but it has caused quite a stir recently. I remember vividly that afternoon when I made these black sesame dumplings. The regular recipe calls for lard but I used butter because I had no lard. Also, peanut butter is usually added to bind the filling but…
Get New Updates by Email:
PREVIOUS POST: Ayam Masak Merah (Chicken in Spicy Tomato Sauce)
NEXT POST: Lemongrass Shrimp
Oooh. I miss mooncakes! I want to make my own but not sure if I can handle making my own lotus paste from scratch, lol. Thanks for the recipe though, will come in handy if I do end up making some.
it looks great, where did you find the mold? thanks
These are absolutely beautiful and all natural too! I’m here in the States and am wondering what dragonfruit and screwpine leaves juices are. I know what dragonfruit and screwpine leaves are themselves, just am not familiar with “juice”. Are these easily found in the States in that form are is this something we make? Thanks for the great post!
The juice is extracted from the fruit. :)
Jackie, use a juicer to juice out the juice.
Oh Bee, these mooncakes are beautiful! I will have to try making some of these myself.
Where can you find the mooncake molds? And how did you extract the juice from the dragonfruit and screwpine leaves? Did you juice them yourself?
Melissa, mooncake moulds can be found at Chinese grocery shops at this time of the year or any shops specializing in baking materials.
I use a juicer to extract the juice.
nom nom nom
Where do I buy cooked glutinous rice flour from? I have never seen it in supermarkets or provision shops in my country.
Oh these are stunning! Will definitely have to try them for this year’s Autumn Moon.
The mooncakes look so pretty. I can’t find any snow skin mooncake here in US. Anyone know if any store in Texas sells the paste? How do you cook the glutinous rice flour? Thanks!
Very nice! Can I substitute the Crisco for something else? I’m not fond of the grease idea. Yet would love to try it out! Thanks!
Thanks for sharing your recipe and the aunty yochana moon cake / lotus paste recipe. It was very interesting to learn how traditional Chinese moon cakes are made.
beautiful and looks yummy…I love mooncakes and Asian sweets!
how do you cook the glutinous flour?
Hi, it is so nice. I do want to make it for moon cake day.
dear bee,
i find your blog very interesting. making mooncake is definitely taking food interest to the ultimate. keep up the fun work . saychin.
I’m so excited to try this….it looks so yummy and colorful!
I love snowskin mooncake! Ingredients and mold are the main factor for holding me back to make.. Bee, can I pan-fried (low heat) Glutinous Rice Flour to substitute Cooked Glutinous Rice Flour (Gao Fen)?
For those who wanted to know the steps, here is the video but in Cantonese: http://recipevideohk.blogspot.com/2007/12/ice-mooncake_26.html
Hi Bee.. I found the info that the Cooked Glutinous Rice Flour (Gao Fen) can be pan-fried (low heat) from Glutinous Rice Flour. (info fr: http://recipevideohk.blogspot.com/2011/09/blog-post_4888.html ) Hope it helps others.=)
I snow skin mooncake, from the picture wow!! great love to try one..yum yum
yum……yum,,,,,i love cake
wow the mid-autumn moon cake…. looks yummy.
wow the mid-autumn moon cake…. looks yummy.
absolutely craving, thanks to this recipe, I’ve got mold ordered!
Can’t wait to try this recipe!
Delicious looking moon cakes Bee! So nostalgic :) I’ve always loved eating lotus seed moon cakes.
Love the natural colours from the fruits and veggies and I am sure yours will taste great with those generous amt of fillings!!!! Yum YuM!
Hi… just to double your recipe… it says kou fen 1300g… is that correct?… seems a bit too much as compare to the ratio with other ingredients. Is it a typo? Please let me know. Thanks. LeeLee :-)
The colors are so beautiful compared to traditional mooncakes. I don’t think I’ll ever attempt my own, but I enjoy looking through your photos.
This Mooncake recipe looks so easy to do ! I didn’t think it could be done so simply. I have all the ingredients in my pantry, so I must try this one right away. Thanks for sharing! I love your site and will be back for more soon!
Just made the snow skin mooncakes! They taste amazing – their skin is smooth, silk and spring-y! It’s as good as store bought, if not better. Thank you Bee for sharing the recipe! To make things easier, I actually substituted lotus paste with store bought red bean paste, and salty egg yolk on the inside :D
Oooh, salted egg yolk! Glad you like the mooncake recipe.
How do you cook Glutinous Rice Flour?
Yes, I would like to know also, how do you cook glutinous flour?
Dear Rasa,
Would you please let me know how you made Glutinous Rice Flour?
I could find from stores here.
Thanks a lot!