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
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.
- 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.
- Snowskin dough - Sift kou fen, icing sugar and premix powder into a mixing bowl.
- Place shortening and water into a saucepan. Simmer till shortening has melted.
- 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.
- 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.
- Store in air-tight container and chill well before serving.