Mooncakes galore! :)

Happy Mid-Autumn Moon Festival!

This year I made my usual snowskin mooncakes with taro lotus, green tea lotus and mung bean fillings, baked red bean mooncakes and matcha and durian ice cream mochi mooncakes!

This ube flavouring gives such a nice smell and colour! Love it! But I seriously am desperate in finding taro flavour or powder still! :( This is the 5th year of making snowskin mooncakes (2009, 2010, 2011, 2012), my 2nd year of baking mooncakes and the first time making mochi icecream mooncakes! Hehe. I'm kinda getting sick of my mooncake designs now though.. I really need to look for different ones.

Before baking

Baked then eggwash applied.

And the end result? (I stole this off C's instagram :P)

Anyway, getting back to the mochi icecream mooncakes or daifuku as the Japanese call it. :)
A few weeks back, I made matcha and durian ice creams.

Durian icecream
Makes about 700ml

5 pieces of durian flesh (each seed)
350ml milk (I used Physical No Fat, as I couldn't be bothered going out to buy normal milk)
300ml cream
4 Tbsp sugar
4 egg yolks

Blend durian into a paste.
In a saucepan, heat up milk, cream and sugar until dissolved. Heat till near boiling and stir in durian.
Turn heat down.
Add egg yolks and mix until combined.
Refrigerate.
Use icecream machine as per instructions.
Place into a container, cover with cling wrap and close lid.
Freeze overnight.

And.... I can't remember my quantities for the matcha icecream anymore :( (I seriously feel like I'm getting dementia). There were no eggs involved in the icecream.

Anyway, back to making the mochi ice cream mooncakes. What you need to do is scoop the icecream and set it first. I used 2 scoops of icecream (combined into one ball) per mooncake. Must work quickly to prevent melting and freeze these overnight.

For the mochi skin:
Makes enough skin for about 4-6

100g glutinous rice flour
120g sugar
200ml water
(matcha powder or durian flavouring)

lots of corn/wheat starch (~100-150g)

*I halved the quantity of each ingredient for each flavour.

Cover a baking tray with baking paper and lots of corn/wheat starch.
Mix all other ingredients until combined. Cover lightly with cling wrap.
Microwave for about 2mins. (I did 1.5min each)
The mixture should be cooked. Mix it again.
Cover lightly with cling wrap again.
Microwave for another 30 secs.
Mix again until smooth.

Place onto baking tray. Cover with more corn/wheat starch.
Push the mochi out into a rectangular shape.
Refrigerate for 30mins to an hour.
Cut mochi into about 4 sections (I ruined mine by stretching out a bit too much in some points, so only managed to get 2 usuable pieces per flavour)
Get a pieces of cling wrap.
Dust off excess corn/wheat starch from the mochi piece, place onto cling wrap.
Place ice cream ball on top, and gently wrap. Twist cling wrap tightly and freeze immediately.

Once hardened, carefully push into a mooncake mould.

Wrap into cling wrap and freeze until ready to eat.
Enjoy. Remember to drink lots of yummy tea with your mooncakes! :)

Fly me to the moon

Since I've got free time this year, I decided to make baked and snowskin mooncakes for Mid-Autumn. The previous two years I was busy coming back from interstate or overseas.

Today, I attempted baking mooncakes for the first time.

Last night I made the taro paste and custard yolk. And today I baked. :) (I probably spent about 5 hours all up... )

Oh. And I'm making my snowskin mooncakes on Friday! :P

Baked mooncakes
Makes about 16

Custard yolk:
Makes about 40-50.

400g caster sugar
100g corn flour
80g low protein flour
400ml coconut cream
6 egg yolks

Heat sugar and coconut cream until sugar is disolved. Allow to cool. Mix in flour and egg yolks.
Steam for about 30-45mins.

Allow to cool a bit. Whilst still a bit warm, roll into little yolk sized balls. Refrigerate overnight.

Pastry:
300g golden syrup
450g plain flour
75g corn oil

Mix golden syrup and oil together. Mix in flour until well combined. Lightly knead into a dough and set aside for 30mins or so. Divide into 50g.

Taro paste:
cooked mashed taro 1kg
shredded coconut
a can of Wu Chung taro paste (I found this too sweet by itself and didn't taste like taro as it was mixed with mung bean?, so I decided to incorporate more real taro)

Combine all together. Divide into 60g.

Making the mooncakes:

Place yolk in the centre of the taro paste and roll into a ball.
Roll out pastry to 1-2mm depth. Wrap the filling.
Lightly dust with some flour and press into mooncake mould gently.
Place onto a lined baking tray. Spray a bit of water to prevent cracking.

Bake in a preheated 180C oven for about 15mins.

Remove from oven and allow to cool slightly for about 10mins.

Brush with egg wash and place back into oven for another 10mins until brown and glossy.

Remove from oven and allow to cool completely before storing.

Mission Mooncake 2010

Happy Mid-Autumn Festival everyone!


After a busy busy time overseas in Hong Kong and Singapore, a busy week at uni with the oral exam and final ball preparations, I have finally had the chance to make my mooncakes for this year. And boy, did I make a bit too many! :P This year was slightly different to 2009. I made two types of custard and 3 flavours. I've introduced red bean this year.. in which I will never ever make again. The red bean paste that I used was way too slimey to handle. :(


I was eager. I was willing. I was excited! I had been waiting to come back home to make my mooncakes with the moulds I recently purchased. Though, I am a bit disappointed that I didn't get to check out what was on offer in Hong Kong. Sigh. I will go there the next time I hit HK! HEHE~

I especially LOVE my rabbit mooncake mould. With my whole heart. Lame much? :P

Snowskin mooncakes
Makes 1 gigantic, 34 large, 23 slightly smaller than large (~58!)

Mr giant mooncake is not like the rest. He's got no taro/red bean/green tea lotus paste. His core is made of egg yolk custard, surrounded by egg white custard (just like a whole egg! :P). He's special because he's made with what was left over. ;)

PACMANNN :D

Custard 'yolk' - egg yolk version
Makes about 38

200g sugar
50g corn flour
40g low protein flour
260ml coconut milk
6 egg yolks

Mix all ingredients and steam for 45mins or until cooked. Set aside to cool before rolling into small balls. Refrigerate until ready to use.

Custard 'yolk' - egg white version
Makes about 31

200g sugar
50g corn flour
40g low protein flour
160ml coconut milk
6 egg whites

Mix all ingredients and steam for 45mins or until cooked. Set aside to cool before rolling into small balls. Refrigerate until ready to use.

Snowskin dough (The matcha snowskin dough was the best texture of them all)

Yam snowskin
Makes 1022g

40g wheat starch (tang mien flour)
300g fried glutinous rice flour (koh fun)
245g icing sugar
65g vegetable shortening (I used melted copha)
350ml warm water
50g yam powder

Combine dry ingredients.
Add wet ingredients and form a dough.
Wrap with plastic wrap when not in use to prevent it from drying out.

Matcha snowskin
Makes 988g

40g wheat starch (tang mien flour)
300g fried glutinous rice flour (koh fun)
245g icing sugar
65g vegetable shortening (I used melted copha)
350ml warm water
5g matcha powder
few drops of green food colouring

Combine dry ingredients.
Add wet ingredients and form a dough.
Wrap with plastic wrap when not in use to prevent it from drying out.

Vanilla snowskin
Makes 955g

40g wheat starch (tang mien flour)
300g fried glutinous rice flour (koh fun)
245g icing sugar
65g vegetable shortening (I used melted copha)
350ml warm water
1 tbsp vanilla extract
few drops of red food colouring

Combine dry ingredients.
Add wet ingredients and form a dough.
Wrap with plastic wrap when not in use to prevent it from drying out.

Making the mooncakes:

All ingredients made above +
1kg taro paste
1kg green tea lotus paste
1kg red bean paste
extra koh fun for dusting


Lightly dust the working surface with some koh fun.
Wrap some taro, red bean or green tea paste around the custard yolks. Set aside.
Roll out a piece of snowskin dough. Carefully wrap around the filling.
Press into a koh fun dusted mooncake mould. (Make sure not to put too much or it will be very floury and ugly looking :(..)

Store in an airtight container.

Serve with a hot cup of jasmine (or your favourite tea), surrounded by loved ones. :)


I have different plans for next year. Next year, things will be completely different..;)

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~ :)