Saturday, October 17, 2015

A Temporary Farewell

After more than 2 weeks in hospital, finally my condition is more or less stabilised since today I am able write a short post on my blog! Hopefully I will be allowed to discharge by next week.

I hereby thanks all readers whom have been supporting my blog and giving me positive comments on my blog posts. For the meantime I really need lots of time to recuperate, hopefully I will be back blogging in near future... maybe 6 months or even one year later! This blog is my little precious baby which I won't gI've up any sooner.

Wish all readers a blessed weekend ahead!

Wednesday, September 23, 2015

Purple Sweet Potato Snowskin Mooncakes

Hello Kitty Snowskin Mooncakes! Cute hur?! hahaha I'm not a fanatic fan of Hello Kitty, just that I happen to have this silicon mould which I uses it to make jelly for my kids. 

Making of purple sweet potato filling

Pink kitty using fresh red dragon fruit puree, the dough is a little dry as you can see that it don't look as smooth as the white one :D As I'm using a silicon mould for the moulding, with my not so gentle unmoulding skill, some of the kitties look slightly distorted hehehe...but overall they still look cute aren't they? ^0^

The taste of the sweet potato filling is good! Natural lovely purple colour... the smooth and fragrant sweet potato matches well with the soft snowskin :D 

Ingredient (10 mooncakes weighing 80gm each)
  • 500gm purple sweet potato
  • 4 tbsp fresh milk
  • 2 tbsp icing sugar
  • 2 tbsp soft butter

  • 20gm kou fen (fried glutinous rice flour)
  • 20gm icing sugar
  • 85gm snowskin premix powder
  • 20gm shortening
  • 110gm water * (boil 300gm water with 3 pandan leaves)
* Natural colouring dough : extract 50gm red dragon fruit puree (sieve away seeds). Dissolve shortening in 60gm water, remove from fire and stir in fruit puree.

  1. Filling - Peel and slice the sweet potatoes. Steam till soften and mash with a fork. Mix with all the ingredients evenly and cool down slightly before rolling into balls (40gm). Chill in fridge for about 30 mins.
  2. Snowskin dough - Sift kou fen, icing sugar and premix powder into a mixing bowl.
  3. Place shortening and water into a saucepan. Simmer till shortening has melted.
  4. Pour the hot liquid mixture into the flour and stir the mixture till a soft dough is formed. Cool down slightly and knead the dough till smooth. Divide dough into 40gm each.
  5. Flatten the dough and wrap in the sweet potato filling. Seal the edge and roll it into a ball. Dust with some kou fen. Press the ball firmly into mould. 
  6. Store in air-tight container and chill well before serving.

Recipe mostly adapted from

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