Spooky........Happy Halloween!

It's the time of the year again to be spooky, creepy, freaky, you name it, I think I got it all! 😂😂 Yes, you are right, it's Happy Halloween!!

In Malaysia, it's still not a thing to celebrate out loud yet, after so many years, but getting better I must say. Hope in the future, one day, Halloween will be a nationwide celebration where every households who celebrate, will decorate and have Trick or Treats for all kids dressed up in costumes and going from house to house for trick-a -treating.......how fun!!

Anyway, without fail, every year I still bake and decorate some cupcakes for Halloween to give away to friends, and some for my kids to enjoy the celebration......just for fun!

This year I baked some Red Velvet cupcakes , recipe adapted from Cupcakes Jemma here and it's so easy to make and it's yummy!! Try it out.

Of course, I topped it with Vanilla buttercream and decorated it with Oreo Crunch and handmade fondant designs of a RIP tombstones, creepy crawly Spider 🕷🕸 and Boo the Pumpkin 🎃

I hope you like the cupcakes as much as I do ......have a creepy spooky Halloween......Boo!!

Happy Baking!

Dark Chocolate Mooncakes

It's Mid-Autumn Festival today, all the mooncakes baking and making finally comes to an end. This year I think I baked the most of all the rest of the years before. In fact I was still having 2 on my list that I wanted to bake, and they are the ones that I haven't try making before.

Well, of course, even after the festive celebration is over, I can still make them for normal afternoon tea treats , 😂

Anyway, today I'm going to share the recipe of this first timer I baked last week and it's definitely also a keeper and a must have for the coming Mid -Autumn festival celebration.

Here's the recipe link for you to download:

https://plus.google.com/u/0/114625954057922568813/posts/ismZMoogt4f

By the way, I used Hershey's Unsweetened Dark Cocoa Powder and it tastes great. The sweetness of the moon cakes overall was perfect as I used the less Sugar Emerald Lotus paste.

Besides this, I also baked up a batch of Traditional Piggy Mooncakes for the kids and also to be given as gifts to my friends. I baked these piggies every Mid Autumn as they were so cute and everybody loves it.

The recipe for these cute piggies are from Anncoo Journal and I'm linking back to her , so that you have a clear picture of how she mould and shape the piggies too. Have fun!

Here's wishing all of you a very warm and happy Mid-Autumn Festival celebration with your family and friends.

And happy baking!!

Shanghai Cheesy Mooncakes.....My all time favourite

Mid-Autumn Festival is a week away , and everyone is busy and hustling to bake all the mooncakes they can bake.....and I'm one of them to, hahaha
Actually, I'm not quite a fan of mooncakes, even my kids and my Hubby too, they don't really care if there will be any mooncakes to cut on that festive day itself, as they never like mooncakes......not sure why, but for me, it's too sweet I guessed.

Anyway, every year, I make sure that I baked a batch of these yummy cheesy and melt in the mouth "Shanghai Mooncakes," and this recipe never fails me even on my first try. I fell in love with it the moment I took a bite, and ever since, it's been my 'must-have' for every Mooncake Festival. For this, my kids and Hubby , and even my in-laws loves it! 

So, without further talking, let's start baking some of these goodies. I will not submit a recipe this time on my version, as I think justice will be made if I link back to the person who shared this recipe to the world 7 years ago, and she is non-other than blogger Ms Sonia of Nasi Lemak Lover. Thanks dear for the yummilicious recipe, Sonia!!😘😘😘

Recipe link as below :
http://nasilemaklover.blogspot.com/2011/09/cheesy-shanghai-mooncake.html

I did everything exactly as the original recipe, and did not twerk or change anything, therefore I suggest you follow the original recipe like I do 😉

Besides, doing a batch without the egg yolks (for the kids), I also did a batch with egg yolks as my in-laws prefer to have the ones with yolks. Here they are, hope you also take some time to bake both of these version, as it's so good!!!

 Hope you like it too!

Recipe link as per below :
http://nasilemaklover.blogspot.com/2011/09/cheesy-shanghai-mooncake.html

Happy Baking !

It's the final chapter for this year 2011

It's hard to believe that today is the final day for the Year 2011, no matter how hard I try to slow it down, and drag a little by little, it still has to come. I know I haven't been consistent, no matter how hard I try, those of you who knows me, will understand that I have been busy with not only my work in the office, and home , juggling housework and 4 kids, and also my part-time baking (orders from customers)........I know how greedy I am, some of you might think of me like that........LOL, well, I wouldn't deny, because I just love my life too much to let anything slip away.

Roast Lamb Shoulder

I love my work as an Education Consultant, helping to place students into the right colleges and universities for the right reason, knowing that they are going to have a bright future ahead of them. I definitely love being a wife to my loving Hubby, whom I know loves me limitlessly each day, I Love YOU, dear!........and to top it off, my awesome "4 angels", LOL.....how could I asked for more from God. They are the ones that makes me work harder each day realizing that my dreams will come true if not because of them, and also for them, I live to be a better person and a more responsible person each day, knowing that I cannot be that selfish, as I have 4 kids to be responsible for if anything happen. Mummy loves YOU 4 lots!!

Fresh Garden Salad

Last but not least, how can ever live my life without something I love to do.....and that is BAKING!! I can't find enough words to describe how much I love to bake, and have baked, and learnt and created this year, thanks to all of you who has given me the opportunity and support. I will post as much as I have missed and though it's outdated, it certainly are some great 'recipes' that you might like to try, and I suggest that you do......*wink*

Cold cooked Ham with Potatoes

To sum it all for this 'awesome' Year 2011, these are the food that we have spread out on our dining table for tonight's celebration while waiting for the countdown to the New Year 2012. Check on my coming updates for the recipes that you saw here....hehe

Philippines Buco Salad

Whole Roasted Turkey

Cheese Baked Rice

Marble Cheese Brownies

"WISH YOU ALL A VERY HAPPY NEW YEAR , AND MAY ALL YOUR DREAMS COME TRUE, GOD BLESS!!

HAPPY MID-AUTUMN FESTIVAL Y'ALL

Today is "Mid-Autumn Festival" or "Mooncake Festival"........so, here's me taking this opportunity to wish all of you .....

Here's some pictures of what my kids did on that night....it was not a perfect weather night for lantern strolling round our housing (the normal thing we used to do every year) as it was drizzling nonstop :(

So the kids was playing with their lanterns in the garage only........haha

Have a Happy Mooncake Festival !

Mid-Autumn Festival - (3) Baked Mooncakes

As promised in my previous post, this is the batch of Baked Mooncakes that I baked using Alexandra's recipe too. I ever made baked mooncakes last year, but the skin turned out to be a bit hard and dry after baked. So, this year, I consulted a few friends and also search the net for a few more tips and method and recipes to try on. However, after seeing and tried alex's mooncakes, I really liked it and the textures are just like the store bought ones, hehe ;) 
Here's again, thanking Alex for the sharing and also for inviting me to her house for a hands on lesson on mooncake baking .

'Hello Kitty Mold' baked Mooncakes with Red Bean Paste filling........just for Angelica

Here is the recipe for the 'Baked Mooncakes' and if you are free, you can always hop into Alex's blog to check it out, she has lots of yummy recipes to share with you all too!

Baked Mooncakes
Ingredients
300gm Superfine / HK Flour 
250gm Sugar Syrup / Golden Syrup
50gm Cooking Oil  (I used Canola Cooking oil)
1/2 Tbsp Alkaline Water

Method 

1. Mix sugar syrup , cooking oil and alkaline water together in a clean bowl with a wooden spoon or spatula.
2. Mix in sifted flour, and fold in until all well combined and a dough is form. Cover and rest for 3-4 hours.
3. Divide the skin dough and the paste filling according to the mold you use ( For eg: 160gm Mold will use a 40gm skin dough and 120gm paste filling) and shaped them into a ball. (Scale : 25% skin to 75% filling)
4. Roll out the skin dough in between two sheets of plastic wrap / parchment paper and pick it up, rest it on your palm, and take a piece of the paste filling, place it in the centre, and wrap it up, sealing the seams.
5. Dust the mold with some extra flour, knock them out, and place the mooncake into it. 
6. Press on it using the palm of your hand to smooth and firm it up, and then knock it against the table top counter to release it. (Tips: Remember to put the side with the seam / opening facing upwards). Place it on a baking tray lined with parchment paper. Continue with the rest of the skin and filling dough until finish.
7. Pre-heat oven to 170 degree Celsius (fan-based) and set the rack in the centre of the oven.
8. Lightly spray the mooncakes with some water using a sprayer and sent to bake for 5 minutes. Take it out and let rest for 15 minutes.
9. Lightly brush with eggwash (1 egg yolk + 1 Tbsp water) and bake again for 15 minutes or until golden brown.
10. Take it out and let it cool completely before storing it in a container.  (Tips: Baked mooncakes are meant to be 'aged' for at least 1-2 days before consuming , as it will looks very much nicer in color and taste better.)

Happy Mooncake Baking!!

Mid-Autumn Festival (2) - Snowskin Mooncakes

As promised, I'm back with another post for Mid Autumn Festival preparation , and this post will be about 'Snowskin Mooncake" also known as "Ping Pi Mooncake" (in Mandarin that is, hehe). Lately, I found that a lot of people has developed the liking for this snowskin mooncake instead of the traditional baked ones, well, I don't really know the reason why, maybe because some says that the Baked mooncakes normally uses the 'lard' in the making, and that is not quite a healthy option :)

Then, snowskin mooncake uses no oil at all and it doesn't have to be baked too! Well, maybe that's the reason, but anyway, I personally likes Snowskin Mooncakes too. It's serve chill and not so sweet, and the snowskin effect kinda makes it a little lighter compared to the baked ones.......blah, blah, blah.....hehe, ignore me, LOL

I have enquired a few friends about this snowskin mooncake recipe as I'm a bit confused with the flour that it uses. Some mentioned about 'cooked Glutinous Rice Flour', whereas others mentioned 'Kao Fen'. However, I asked my MiL and she said that Kao Fen is actually Glutinous Rice Flour........but what I'm confused is how come when the recipe mentioned Kao Fen, it didn't asked to be 'cooked" ?? Does that meant Kao Fen is already a 'Cooked Glutinous Rice Flour' ?? I'm actually still not certain on this, but Alexandra told me that there is this shop here that sells 'Kao Fen' from Hong Kong, and to avoid those confusion, just use that and worry no more if it has to be cooked or not....*tongue*
I tested on the 1st recipe that a friend gave me and she suggested that I just bake/ fry the Glutinous Rice Flour in the oven/wok for about 10 minutes before using. Unfortunately, I did just that and the skin did not turned out the way a 'Ping Pi' should be :(

Well, maybe it was my miscalculation when mixing in the water to the flour+shortening that caused the error....*sigh*

Well, as determine as I am (you should know me by now), I'm not gonna just settle for that , so I decided to use Alexandra's recipe and bought myself a packet of that Hong Kong Kao Fen, and Alexandra willingly offered me to go to her house for a baking session, hehe  *wink* With her guidance and step by step instruction and tips, I managed to produce the perfect 'Ping Pi' mooncakes that I have always used to eat during Mid-Autumn Festival!!! Thank you so much Alexandra, muaks! She also offered me her 'Traditional Mooncake" recipe too , will post that in the next round ya ;)
For now, if you really want to make 'Ping Pi Mooncakes', it has never been easier, trust me!! I have never thought that I could made two types of mooncakes in one night (started at 6pm and finished at 12pm, burning midnight oil for this ....but hey, I got myself enough mooncakes to gift-away, isn't that worth all the effort?)

Here is the 'Simple & Fool-proof' Recipe courtesy of Alexandra (check out her blog too, she has yummy recipes you might like too).

SNOWSKIN 'PING PI' MOONCAKE RECIPE

Makes about 4 - 5 (160gm) mooncake

Ingredients 
100gm Kao Fen 
95gm Icing Sugar
30gm Shortening
130ml 'cold' water (might not need to use all) 
1 tsp flavoring paste
Food colouring 

Fillings : Your choice - Lotus Paste, Durian Paste, Red Bean Paste etc.


Method

1. Sift Kao Fen and icing sugar into a bowl. 
2. Rub shortening into the flour and sugar until mixture resembles 'crumbs'.
3. Mix in the flavoring paste and food colouring into the cold water, stir to fully mixed.
4. Slowly add cold water into the crumbs and mix it in to get a dough consistency that does not stick to your hands. Knead to form a dough that is pliable. 'Do not over knead'. (Note: you have to monitor the amount of water use, some flour will absorb more water, and some won't. Therefore it's either 130ml is too much or too little for you.....so add bit by bit)
5. Let the dough rest for about 20-30 minutes. While waiting, scale the filling to each portion of 95gm, and roll it into a ball. 
6. When the dough is rested, scale it into a portion of 65gm , and roll it flat on your palm, wrap a piece of the filling into the centre, and seal it in. (Note: Remember to dust the mooncake and the mold with extra 'Kao Fen' or 'Snow Powder' before putting the mooncake into the mold to press).
7. Store the mooncakes in the fridge until ready to serve. 

Sounded really straight forward and easy right? So, what are you waiting for, you are still in time to make a batch for this Mid-Autumn Festival celebration .....;)

Pandan Snowskin with Green Tea Paste Filling

Happy Snowskin Mooncake Making!!

 

Mid Autumn Festival (1) - Dragonfruit Jelly Mooncake

 

It's the 8th month in the Chinese Lunar calendar and that means "Mid -Autumn Festival " is around the corner. I have always remember how it was celebrated every year, I always make it a point to bring the kids in the evening after dinner for a walk around the "Taman" we stayed, with each of them carrying their candle-lighted lantern. Then we will stopped at the nearby basketball court , where other neighbors joined in with their kids too. 

Later in the night, I will normally make a pot of  hot refreshing 'Jasmine Green Tea' and serve mooncakes, for the past few years all the mooncakes were either bought or given as gift by friends (except for the jelly Mooncakes, hehe), but this year is definitely going to be 'different' as I am serving 100% Homemade mooncakes....yeah!!! How does that sound? I just love it because it's not so much of the quality or what, but knowing that it was homemade, its just feels satisfying!!

So, to start of this Mid-Autumn festival celebration preparation, I made some Dragonfruit jelly Mooncakes to kick off, as this is the easiest and the kids just love to eat them since I have a few packets of agar-agar powder in the cupboard. Of course, the mission will be to learn to make some snowskin mooncakes and as you might still remember my last year traditional mooncakes (the bake ones) are not as nice and presentable too. So I'm going to try some new recipes and improve it :)

This is a very simple jelly mooncake, so for those of you who are interested to make some for the kids in the house or the neighborhood, do try it out. Hope you and your family will like it ......stay tuned for more Mid-Autumn Festival Mooncake preparation coming soon......cheers!

DRAGONFRUIT JELLY MOONCAKE RECIPE

(Makes about 8-9 mooncakes)

Ingredients for Filling

25gm caster sugar

1 1/2 tsp agar-agar powder

125ml water

70ml fresh milk

55ml evaporated milk

1. Put sugar, agar-agar powder and water in a pot under medium heat. Stirring to dissolve the agar-agar powder and sugar and bring tit to a boil. Turn the heat off and add in the milk , stir to mix.
2. Pour the solution into small molds (eg. small cups filling only about 1cm in height) and let it set.
3. Remove it from the  mold and use a fork to scratch the surface (top and bottom). Set aside.

Ingredients for Skin

100gm caster sugar

4 tsp agar-agar powder

600ml water

150gm red dragonfruit (pureed)

4 pcs of pandan leaves (tied in a knot)

1.  Boil water with sugar, agar-agar powder and tied pandan leaves in a pot. Dissolves the agar-agar powder and sugar and bring to a boil.
2.  Turn the heat off and stir in the pureed Dragonfruit. 

  To Assemble

1. Pour the some 'skin' agar-agar solution into the mooncake mold filling only about 1.5cm.
2. When it is half set, put in the 'filling' and then fill up the mold with the balance of the 'skin' agar -agar solution to the rim of the mold. Let is set.
3. Unmold and chill in the fridge before serving.

Have a nice day!

 

CRISPY 'NIEN GAO YAM ' ROLL

Hey, it's been a month now that we have just celebrated our Chinese New Year, time flies? Yeap, I'll say that again, and again. I don't know about you guys, but every year, I told myself that I'm not going to stock a huge amount of snacks, junk foods, goodies, and whatever that is needed to serve your guest during the festive season.........but no matter how hard I try to stay low in the volume, after the CNY celebration, I was always left with heaps of food in the cupboard 'untouched' and 'unopened', hmmmm..............

Well, I cleaned up my cupboard and found a lot of food, and I cleaned my refrigerator, and found one 7" inch and one 4" inch 'Nien Gao' given to me by my MiL and my Hubby's 'Tai Yee' before the CNY. When I opened the fridge drawers, I found 3 packets of Spring Rolls wrappers, nicely intact, untouched. Ok, I know that if I don't start thinking what to do with these two Nien Gaos, and the Spring Roll wrappers, it's going to end up in the trash very soon....:P

You wouldn't believe that Wendy of 'Table for 2 or more....'  saves my life more that once and that include this time too.......LOL , thanks Wendy ;)  I was browsing her blog the other day and bumped into this recipe that she posted - Nien Gao Taro Rolls.......I found it really innovating and interesting too when i saw it. I told myself I'm going to tell my MiL that there is another way of frying the Nien Gaos........as my MiL normally used to fry it with egg or sometimes, if she is not lazy, she'll sandwiched it with slices of Yam and fried it.

But , this is going to be so different and quickly jotted it down, I promise I'll inform my MiL....hehe. Well, who would know that I get to try out the recipe first and then sent some for her to taste........hehe

The following is the ingredients required, and as I have mentioned, I got this awesome recipe from Wendy, so hop into her blog and the original are there. Thanks again, Wendy, for the awesome recipe :)

  

Ingredients (Makes about 33 rolls)

500gm Yam , Cleaned and steamed to cook, mashed it while it's hot;

2 Tbsp of castor sugar

Add salt to your taste

100gm fresh grated coconut (However, as I don't have this at the time of preparation, so I didn't use)

300gm Nien Gao , cut into about 2" inch strips

Spring Roll wrappers , the size of 125mm x 125mm

Some egg whites for sealing 

Method

1. Cleaned, sliced the yam and steamed to cook, it should be soft. While it's still hot, use a potato masher or the back of a fork ( that's what I used)  to mash it up.
2. Put in the sugar , salt and if you have the grated coconut into the mashed up yam, and stir to combine.
3. On a flat surface or a big round plate, place a slice of the Spring roll wrapper, take a spoon full of yam, lightly spread in at the edge of the wrapper. 
4. Place a piece of the Nien Gao strip on top of the yam, and roll it up, wrapping it up.
5. Lightly brush the sides of the wrapper, and seal it. Repeat  until all the ingredients are used up.
6. Heat up your frying pan / wok with cooking oil at low medium heat.
7. Fry it until it's golden brown and  drained the remaining oil with kitchen towels, ready to serve.

 Enjoy, you'll love it!!

p/s: I sent some to my MiL for afternoon tea, she rang me back and told me that she loves it very much, and that she has now learnt a new way to fry her Nien Gao, LOL.