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

Friday, September 18, 2015

Assorted Mini Snowskin Mooncakes

Not making any traditional baked mooncakes for coming Mid-Autumn Festival as I'm craving for some snowskin mooncakes instead. hehehe.....I thought snowskin mooncakes are much simple to make and you can consume immediately unlike the baked version which requires certain waiting time :D Can't wait to try it out after getting all the ingredients ready! Not wanting to be too ambitious I've planned to make 3 flavours which consist of durian, passionfruit and red wine cranberry.

MSW (猫山王) Durian Paste with Pandan Snowskin

Passionfruit Paste with Mango Snowskin & Red Wine Cranberry Paste with Berry Snowskin

Created some multi-coloured snowskin 

Love the pastel shade of the snowskin

Cross-sectioned of the assorted mini snowskin really soft! Almost squashed by me when slicing them ^0^

Using natural extract and fruit juice for snowskin to match with different fillings

This is my son trying to help me out with the just wanna to have fun! ^0^

MSW Durian Pandan Mini Snowskin Mooncakes
Ingredient (approx. 20 x 50gm mooncakes)

Pure Durian Paste
(recipe ref from auntyyochana)
  • 500gm fresh MSW durian puree
  • 40gm fine sugar
  • 1 tbsp kou fen (fried glutinous rice flour)
  • 1/2 tbsp maltose
  • 15gm corn oil
  • 10gm wheat starch
  • 20gm toasted melon seeds
  • In a clean non-stick pan, dry fry the durian puree over low heat till dry, about 5 mins. (the cooking duration will depend on how moist is the durian puree) Add in sugar and continue to fry for 2 mins.
  • Add in maltose and mix well. 
  • Finally add in oil, koi fen and wheat starch and cook till thick. When is ready the paste will starts to pull away from the edge of the pan. (maintain low heat during cooking process to prevent scorching the paste)
  • Transfer the paste to a clean bowl and cool completely before kneading in melon seeds.
  • The paste will be slightly sticky. Chill in fridge for 30 mins for ease of shaping. Divide into 25-30gm each for wrapping.

Pandan Snowskin Dough
(recipe modified from anncoojounal & lovingcreations)
  • 40gm kou fen (糕粉) plus extra for dusting
  • 40gm icing sugar
  • 170gm KCT snowskin premix 
  • 40gm shortening
  • 220gm boiled water (boil 500gm water with 3 pandan leaves, strained & chilled till used)*
  • 1/2 -1 tsp thick pandan extract for colouring 
  1. Sift kou fen, icing sugar and snowskin premix together into a mixing bowl.
  2. Combine 220gm pandan flavoured water with shortening and melt the shortening over low heat. Need not bring to boil. Stir in pandan extract.
  3. Pour the hot liquid into the flour mixture and stir with a spatula until a soft dough is formed.
  4. Allow it too cool down enough to handle before kneading till smooth.
  5. Portion the dough into 20-25gm each.
  6. (I wear a disposable hand gloves during moulding) Wrap filling with the dough, seal the edge and shape into a round ball. Dust the wrapped dough lightly with kou fen. Place the ball into mooncake plunger to shape it. 
  7. Repeat till all fillings are used up. There may be some balanced of dough. 
  8. Chill in air-tight container for at least 2 hours before consuming. 

Note : Red Wine Cranberry Paste & Passionfruit Paste can be purchase at Kwong Cheong Thye. To make natural colour berry snowskin replaced boiled water with 220gm mixed berry juice. For mango snowskin, I've used 100gm boiled water + 120gm mango juice.

Wednesday, September 16, 2015

Easy Mini Thai Chicken Pie

This is another easy mini pies to add on to my  Chicken & Ham Mini Pies & Tuna, Egg & Cheese Mini Pies I've made previously. The bisquick batter recipe remains the same. With a twist of different fillings, you get to taste a great varieties of pies! They are real easy to whip up and delicious too! I've made some for my brunch and save up some for my boy's dinner....hahaha but alas he spotted them in the kitchen and requested to have a couple of the pies for tea break ^0^ Yes he loved these Thai Chicken Pie too!

Thai chicken mixture before mixing in shredded cheese

Ingredient (12 medium muffins size)
Thai Chicken Mixture
  • 1 tbsp olive oil
  • 450gm boneless skinless chicken thigh meat, diced
  • 1 medium onion, finely chopped
  • 1/4 cup sliced spring onions
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp Thai red curry paste
  • 1 tbsp lime juice
  • 60gm shredded cheddar cheese + extra for toppings
Bisquick batter
  • 125gm original bisquick mix
  • 125ml milk
  • 2 eggs, lightly beaten

  1. Heat oil in a non-stick pan. Cook diced chicken for 5 mins until white. 
  2. Add in onions and cook for 3 mins.
  3. Add spring onions, cilantro, red curry paste & lime juice. Mix well for 1 min.
  4. Remove from heat and cool for 5 mins. Stir in cheese.
  5. In a medium bowl, combine bisquick batter and whisk till well blended. Divide mixture into 12 equal portions.
  6. Spoon 1 tbsp of the batter into each muffin cup. Top with 1 portion of Thai chicken mixture. Spoon another tbsp of batter over and sprinkle some cheese over.
  7. Bake in preheated oven at 180 deg cel for 30-35 mins until golden brown.
  8. Cool for 5 mins before unmoulding from pan. Serve warm.

Recipe ref :

Tuesday, September 15, 2015

Chocolate Sauce Brownies

This is my first frosted brownies I've ever make! These brownies tasted even more heavenly and sinful with the extra sweet chocolate frosting! This is a useful recipe for me as it helps me to clear up the bottle of homemade chocolate sauce which is sitting in the fridge. I've halved the recipe and it yielded a 7" cake size, still consider quite an amount for us. It tasted irresistible but everything must consume in moderation ^0^

It goes well with a glass of cold milk!

Before & After

Oooh gorgeous chocolate frosting! 

Moist and fudgey crumbs as long you do not overbake it :D

  • 60gm butter, softened
  • 100gm sugar
  • 2 eggs
  • 200ml homemade chocolate sauce
  • 1 tsp vanilla paste
  • 60gm plain flour
  • 1/4 tsp baking powder
  • 1/4 cup chopped pecans
  • 100gm fine sugar
  • 3 tbsp milk
  • 50gm butter
  • 1/4 cup semisweet chocolate chips

  1. Using a electric whisk, cream butter and sugar until light.
  2. Beat in eggs, one at a time, until creamy and fluffy.
  3. Add in chocolate sauce and vanilla and beat well.
  4. Sift in flour and baking powder and beat briefly.
  5. Fold in pecans. 
  6. Scrap batter into a lined 7" cake pan and bake in preheated oven at 180 deg cel for 20-25 mins. Do not overbake!
  7. Cool on wire rack completely before frosting.
  8. Do not prepare frosting in advance as it well harden up. When the brownie has cooled down sufficiently, combine sugar, milk and butter in a saucepan.
  9. Bring to boil for 1 min. Remove from heat and stir in chocolate chips. Stir till mixture is smooth.
  10. Spread the frosting over brownie evenly. Let it set for 5 mins or more before slicing.

Monday, September 14, 2015

Oreo Marble Butter Cake

After sending off the kids to school, is time to relax and enjoy my breakfast in peace! ^-^ So love this Oreo marble butter cake as the crumbs is so fine and tender! Though the Oreo flavour not as distinctive as commented by my kids, they still love this buttery 'chocolate' cake. 

Recipe ref : honeybeesweets
  • 4 large egg yolks
  • 80gm fine sugar
  • 1/3 tsp salt
  • 1 tsp vanilla paste
  • 200gm unsalted butter, softened
  • 160gm cake flour
  • 100ml milk
  • 1 pack Oreo cookies, 137gm
Egg white batter :
  • 4 large egg whites
  • 100gm fine sugar

  1. Place oreo cookies in a food processor and blend till fine. Set aside for use later.
  2. Using a electric whisk, beat egg yolk, salt and sugar until thick and creamy for about 2 mins.
  3. Beat in butter and vanilla until well combined.
  4. Sift in cake flour and beat in till well incorporated.
  5. Drizzle in milk slowly and beat at the same time until combined.
  6. In another clean mixing bowl, beat egg whites until foamy. Gradually add in sugar and beat on high speed till stiff peak formed.
  7. Fold in the whites into the yolk batter in 3 batches. Do not overmix.
  8. Weigh about 250gm of the batter and mix in oreo crumbs.
  9. Scoop the cake batters, alternate with plain & oreo batter into a lined cake pan. Use a skewer and lightly swirl the batter around to create the marble effect.
  10. Bake in preheated oven at 160 deg cel for 60 mins until golden brown or a skewer inserted comes out clean.
  11. Cool in pan for 10 mins before unmoulding. Place on rack to cool completely before slicing.

Sunday, September 13, 2015

Milo Cupcakes

Such hazy weather for the past one week, so just stay put and lazying around at home :P Make this little cute Milo cupcakes for the kids' tea break. These subtle Milo flavour cupcakes though not as rich as the usual chocolate cuppies, they are still very tasty and inviting. 

Ingredient (6 cupcakes)
  • 50gm self-raising flour
  • 2 tbsp Milo powder
  • 60gm unsalted butter, softened
  • 50gm light brown sugar
  • 1 egg, lightly beaten
  • 2 tbsp evaporated milk
  • 100gm whipping cream
  • Coco Crunch cereal for decorating

  1. Sift flour and milo together and set aside.
  2. Using a electric whisk, cream butter and sugar until light and fluffy.
  3. Beat in egg till well incorporated.
  4. Fold in flour mixture, alternate with milk until just combined. To not over mix.
  5. Spoon batter into lined cup cases until 3/4 full. Bake in preheated oven at 180 deg cel for 20 mins or until a skewer inserted comes out clean Cool completely before frosting.
  6. In a clean dry bowl, beat cream until firm. Spread over cooled cupcakes and top with Milo cereal. 
Recipe ref : Good Food Magazine Jul 2012

Little Thumbs Up September (Milo) hosted by

Thursday, September 10, 2015

Churros with Chocolate Sauce & Salted Caramel Sauce

The first time I tasted churros was at a birthday party I attended last week! Crisp crust and chewy texture and dipping in rich chocolate sauce, such sinful little snack! I saw my boy happily chomping down a couple of the churros at the party. Having a pack of 'going to expire' double cream, I decided to make some chocolate sauce and salted caramel sauce to go with my churros. ^.^ 

Soft sticky churros dough. Just don't fill up the piping bag too full so that it is easier to pipe the dough out. I've actually used double layer of piping bag but it still burst towards the end of the piping process.

Fried churros and coating them in cinnamon sugar while they are still warm

  • 50gm fine sugar
  • 2 tsp ground cinnamon
  • 125gm plain flour
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • 250ml boiling hot water
Chocolate Sauce
  • 120gm dark chocolate, chopped
  • 25gm milk chocolate
  • 1 tbsp golden syrup
  • 180ml double cream

  1. Mix sugar and cinnamon together in a shallow dish. Set aside for coating the churros later.
  2. Dissolve all the chocolate sauce ingredients in a saucepan gently over low heat. Stir till well combine and remove from heat. Keep warm.
  3. To make churros, stir flour and baking powder together in a mixing bowl. Stir in olive oil and hot water and mix until a sticky dough is formed. Leave it to rest for 10 mins.
  4. Heat oil in a medium saucepan. Fill a piping bag with churros dough. Squeeze short lengths of dough into the hot oil, snipping them off with a pair of scissors as you go.
  5. Cook 2-3 at a time, until they turn golden brown. Remove them from oil and drain on kitchen paper.
  6. Toss all the hot churros into the cinnamon sugar until well coating. Serve with chocolate sauce or salted caramel sauce.
Recipe ref : 'Kitchen' by Nigella Lawson

Chocolate sauce & salted caramel sauce

Salted Caramel Sauce
  • 220gm fine sugar
  • 1 tbsp light corn syrup
  • 60ml water
  • 125ml double cream
  • 30gm unsalted butter, softened
  • 3/4 tsp fine sea salt
  • 1 tsp vanilla extract
  1. In a heavy saucepan, combine sugar, corn syrup and water until sugar is completely moistened.
  2. Cook over medium heat, stirring constantly, until the sugar dissolves and bubbling. Stop stirring and allow it to boil until it turns a deep amber.
  3. Add in butter and stir till well dissolved. Slowly pour in cream into the caramel. It will bubble up furiously. 
  4. Use a wooden spoon to stir the mixture until smooth and cook for another 1 min. Add in salt, stir well. Remove from fire.
  5. Cool down for 5 mins and stir in vanilla extract.
Recipe ref :

Tuesday, September 8, 2015

Durian Cream Puffs

This is a recipe I don't make it often. The last attempt was like 7 years ago! nervous during the choux pastry making process. Luckily the pastry turned out all well without collapsing. ^0^

Making of choux pastry :  (1) cooked dough

(2) drizzle in beaten eggs and beat well....

(3) beat till dough is smooth

(4) pipe the dough over lined baking sheet (don't pipe too huge as it well expand during baking) and ready for baking

Choux pastry before piping in filling

hollow pastry shell....can fill in lots of cream!

Choux Pastry
Ingredients (approx. 50 small puffs)
  • 125g unsalted butter
  • 300gm water
  • 15gm sugar
  • 1/4 tsp salt
  • 180gm plain flour, sifted
  • 270gm egg (approx. 5 eggs)
  • 1 tsp vanilla essence

  1. Boil water, sugar and butter in a deep saucepan over medium heat until sugar is well dissolved.  Turn off fire.
  2. Add flour immediately and mixed to a smooth dough, turn on heat and cook over low fire until white film form on base of pot. Remove pot from stove. Leave dough to cool slightly. 
  3. Beat eggs lightly and stir in vanilla essence. Gradually beat in egg mixture into cooked dough and blend well till dough is smooth.
  4. Fill dough into piping bag and pipe it onto a lined baking tray. Smooth the top with wet fingers.
  5. Bake at pre-heated oven of 200 deg cel for 25mins or till golden brown, remove and cool. (use a wooden skewer and poke the sides of each puff to release hot steam inside)
  6. When the puff pastry has cooled down, slit an opening at the side using a pair of scissors, spoon in adequate amount of durian cream. Store in air-tight container and chill well before serving.

Durian Cream

Durian Cream (enough for 50 small puffs)
  • 300gm fresh durian puree
  • 1 tbsp gelatine 
  • 50gm water 
  • 50gm sugar 
  • 250ml gm dairy whipping cream

  1. Dissolve gelatine and sugar in water.
  2. Whisk cream in a clean dry bowl until firm. Beat in gelatine mixture till well incorporated.
  3. Fold in durian puree.
  4. Keep chill in fridge till use.

Monday, September 7, 2015

Eggless Milo Tiramisu

This is another non-baked cake which all of us adored! This is not the classic version which consist of alcohol and eggs. I wanted a kids friendly version of Tiramisu which the kids can enjoy too! Glad that I tried out this Eggless Milo Tiramisu by Sharon of Delishar. It was a hit! It tasted light and creamy with touch of Milo flavour, wonderful!

A really simple Tiramisu which is fuss-free in preparation

Oops....I did not wait for it to set for 8 hours hahaha.....

Ingredient (24cm x 7cm x 10cm)
  • 250ml dairy whipping cream
  • 2 tbsp condensed milk
  • 250gm Mascarpone cheese
  • 1 tsp vanilla paste
  • 16 pieces ladyfinger biscuits
  • 250ml Milo (3 tbsp milo powder + 1 tbsp condensed milk dissolved in hot water)
  • 2 tbsp Milo powder

  1. Using a electric whisk, beat whipping cream in a clean dry bowl until firm. Beat in condensed milk till well combined.
  2. In another bowl, whisk Mascarpone and vanilla till creamy. Divide into 2 equal portions.
  3. Fold in whipped cream into Mascarpone mixture in 3 additions till well incorporated.
  4. Dip ladyfinger biscuits into prepared Milo. Lay it onto the prepared container. (I loved my loaf pan which can fit in perfectly 8 pcs of the ladyfingers in a single layer)
  5. Spread 1 portion of the cheese mixture onto the biscuits. Sieve a tbsp of Milo powder over.
  6. Continue layering with another biscuits layer (dipped into milo) and cheese. Sieve another tbsp of Milo powder over. 
  7. Cling wrap the container and chill in fridge for at least 8 hours before serving.

Little Thumbs Up September (Milo) hosted by

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