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Mid Autumn/Moon Festival

I never really knew what the tradition was for. All I ever remembered was eating 'moon cakes' around this time of year. I never really liked moon cakes. The traditional ones.. are too rich. Too fatty. (They have a lot of larrrrrd). Not delicious in my eyes, as a child. And I still think that way! But with the new types of moon cakes around, such as the snow skin and the mochi ones.. I've found something that I can settle for.


Last year my sister came home with some mochi mooncakes from BreadTop. (They're about $6 for 2 mini ones). And wow! They were nice! I hadn't been eating moon cakes for a while (We'd have the traditional ones each year but I'd never eat any). Haha. They were delicious, and so adorable! I knew I wanted to make some! Hehe :)

So I searched in Kuala Lumpur and Singapore for some moon cake moulds. (There was a slim chance of me finding any in Melbourne. Sigh). But I came back fruitless. I did find some jelly moulds and other kueh moulds, just not proper moon cake ones. :( Luckily for me though... a friend found some in Vietnam for me. Thank you so much A! They were not mini, but they were sufficient enough. Hehe! I'm still on the search for mini moon cake moulds..

This year, we did not buy any moon cakes. It was all up to me.. :/


My first attempt at making snowskin moon cake. I'd like to say it was a success~ :)


Anyone want some for next year? Put in an order, pay me and I'll make you some. :P

(I used the jelly moulds I found in KL to make these mini ones)

Snow skin moon cake
Makes about 21 medium moon cakes

Snow skin
40g wheat starch (tang mien flour)
300g fried glutinous rice flour (koh fun)
245g icing sugar
65g shortening (I used melted copha, a vegetable shortening)
350ml cold water

matcha powder
yam/taro powder
vanilla extract

Custard (fake egg yolk)
100g sugar
25g corn flour
20g low protein flour
20g custard powder
50ml coconut milk
80ml milk
1 egg yolk
10g butter, melted
few drops of yellow colouring

Filling
250g taro paste
250g white lotus paste
250g green tea lotus paste
(I bought the pastes, which came in 500g packets. There was also red bean and mung bean also, but I didn't get them)

Make the custard first. Sift all the dry ingredients.
Add the liquid ingredients apart from the butter.
Add the melted butter when all is mixed.
Steam for 30mins or until cooked.
Leave to cool.

When cool, roll into little balls that resemble egg yolks.

For the snow skin, sift all the dry ingredients together.
I then split into 3 bowls (as I made 3 different flavours).
I add matcha powder to one bowl and yam/taro powder to another bowl.
Then split the water into the 3 bowls equally, as with the shortening.
Add some vanilla extract to the last bowl.

Mix until a dough is formed. If too sticky, add more fried glutinous rice flour until it can be handled.

Now you can start making the moon cakes!

Wrap some of the filling around each 'egg yolk'. Then wrap some of the snow skin around that. (I used the matcha snowskin with green tea paste, the vanilla snowskin with white lotus paste and the yam/taro snowskin with the taro paste)
You should now have a three layered ball (outer snowskin, filling and inner custard 'egg yolk').

Dust it with some fried glutinous rice flour. Dust the mooncake mould as well. Press gently into the mould and carefully remove.

And there you go! All you need to do is refrigerate overnight and it is now ready to serve.
They will harden as the days go by. I suggest you consume them within a week.


Slice into 4/6/8 pieces and serve with a nice cup of jasmine tea. ;)


Looks so much like an egg yolk. The texture was quite similar too! Hehe~ :)

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I'm still here

I know, I know. I haven't been here for a while. I'm sorry. But I do have things to post! :)

I attempted making snow skin mooncake last night. My first attempt! Haha.

Will post soon. Watch this space!
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Cookies and cream and cupcakes

Wow. It's been a while, hasn't it?!


I had lots of fun making cookies and cream cupcakes.


Chocolate cupcakes with choc cookie bits inside, some Lindt dark chocolate, a layer of buttercream frosting and crushed Oreos~


And.. a big thankyou to S, A, L, E, A, A and W (sorry if I've forgotten someone) for the crème brûlée torch and ramekin set~ :) I'll invite you guys over for crème brûlée one day!


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Oriental Spoon

I wanted bibimbap. I haven't eaten it before, but I wanted it. Haha. It's a Korean dish of rice with seasoned vegetables, egg, beef and chilli sauce/paste, in which you mix through before eating.

I went to Oriental Spoon for dinner. I haven't been there before but I've heard about the place from several people. (I don't eat out much anyway.. probably because I'm a bit picky with food. :P)

So we all got beef bibimbaps except for one person, who got the special tteokbokki.


This is the "Special Dokbokki". What's so special about it, you ask? Well.. there's the 2 pan fried dumplings and the 2 halves of boiled egg sitting with the normal composition of tteokbokki (rice cakes, sliced fishcakes, ramen, chilli sauce). But. There was something more to it.

I'm not sure if it was intentional or not.. but.. from where I was sitting (and L noticed this too)..

What does this look like to you?


Hehe. We flipped the eggs around so that the crab would have some pupils on it's eyes. Haha :P

I thought that was so cute, intentional or not. Hehehe~ :D

And this was my "Beef Bibimbop".


Such pretty colours~ OH. And not to forget the chilli sauce!


You have no idea how much sauce I put. What you see here is only about 25% of the amount I put in. I was craving for something spicy. I used to not like chilli but now I seem to like spicy things. Anyway, it's perfect for Winter! Yes, it's the season to eat spicy! :)

I don't have a photo of when I mixed the whole thing through. It doesn't look like much, but under all of that is a heap of rice. It's a pretty big serving and I did get full before I reached half way though. But I finished it all in due time (as to not waste food.. I've been brought up this way. Haha). Yes, I was the last to finish my bibimbap. -__-

Oriental Spoon is now my favourite Korean food restaurant. The prices are okay and I like the taste of the food. I like their kimchi and side dishes also. Plus, they speak Korean there. Haha. I wish I were Korean. :(

I'll most likely be back there when I want Korean food. ;)


If you were wondering, the "Grape Bong Bong" is the green canned drink in which appears in the photo with the tteokbokki. It's a carbonated grape drink with real grapes inside. I don't know what it tastes like though.

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Lemon cupcakes

I had egg yolks and ganache left over from making macarons. So I decided to make cupcakes! :D


Lemon cupcakes with white chocolate ganache
Makes 12 cupcakes and 1 mini loaf

zest of 1 large lemon
1 1/4 cup plain flour
1/3 cup self raising flour
3/4 cup caster sugar
1 tsp baking powder
1/2 tsp vanilla extract
2 egg yolks
1 whole egg
2/3 cup milk
62.5g butter, melted

white chocolate ganache (see macarons)

Sift flours, sugar and baking powder in a bowl.
Create a well and add lemon zest, milk, 2 egg yolks, melted butter and vanilla extract. Combine.
Add whole egg and gently fold through, being careful not to over mix.
Scoop into lined muffin pans and bake in a preheated oven at 170C for about 12mins or until cooked.
Cool completely before applying ganache and decorations.



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