Dragon Fruit Jelly Mooncake Recipe

Mooncake festival is around the corner. This will be my first attempt in making jelly mooncakes. However, the outcome seems satisfying for me. I found that the mooncake jelly was quite easy to do, and the ingredients was simple and easy to find. I believe that everyone can make their own mooncake jelly too. Here is the recipe...

Ingredient (10 jelly mooncakes) :

For inner filling,

(A)

200g                                 Dragon fruit 

250ml                               Water 

60g                                     Sugar

1 tablespoon                  Agar-agar powder 

1 teaspoon                      Instant Jelly powder

(B) 

100ml                               Coconut milk

100ml                               Fresh milk

For mooncake skin, 

300g                                  Dragon fruit 

750ml                               Water 

110g                                   Sugar 

3 tablespoons                Agar-agar powder

3/4 tablespoons           Instant Jelly powder

Method: 

For the filling,

1. Mash/blend the dragon fruit until it become purée flesh. Combine it with the rest of ingredients filling (A).

2. Bring to a boil and add in ingredient (B). Keep on stirring until it boils again.

3. Then pour the filling mixture into the moulds till almost full (depends on the size of your mould).

4. Leave them cool to set, dislodge then only proceed to make skin.
5. Remove the filling from its mould and scratch the surface of the filling with fork so that it can stick together with the skin.

#1 Mash/blend the dragon fruit until it become purée flesh

#2

#3 For the filling, make sure the mould that you use is smaller than your jelly mould.

For the mooncake skin,

1. Again, mash/blend the dragon fruit until it become purée flesh.

2. Combine all the ingredients together and cook it until it boils.

3. Then pour the skin mixture into the plastic jelly mould to 1/3 only.

4. Let them cool for awhile, then place the filling jelly in the centre of each jelly mould.
5. Continue by pour the remaining mixture into the mould until the filling is covered.
6. Leave them to set, keep chilled.

#2

#3, for mooncake skin, pour 1/3 into the jelly mould

#4,  place the filling jelly in the centre of each jelly mould

#5, pour the remaining mixture into the mould until the filling is covered

#6

Happy Mooncake Festival 

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Chocolate Banana Muffin Recipe

Ingredient: (25 medium muffins)

300g                                      Banana Flesh
1 teaspoon                          Salt
250g                                      Butter
220g                                      Caster Sugar
5                                              Eggs
200ml                                   Milk
300g                                      Self-raising flour (sieved)
1 1/2 teaspoons                Baking powder
50g                                         Cocoa powder

Topping:

Chocolate chips
Ripe Banana, Peeled & Sliced in 4mm



Method:

1. Mash the banana with salt until it become purée flesh, keep aside.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Fold in sieved flour alternately with milk, mix well.
5. Add in the cocoa powder, mix well.
6. Add in the mashed banana, mix well.
7. Spoon mixture into greased patty tins (or paper cups) until 3/4 full, spread evenly.
8. Add chocolate chips and a banana slice on top of the mixture.
9. Bake in preheated 170 degree Celsius oven for 35 to 40 minutes.

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Chewy Oatmeal-Raisins Cookies Recipe

It's quite a long time since my last post sharing recipe on my blog. Inspired by those nice big and round cookies that I had in Subway. The texture is soft and chewy. Tried many recipes before from the internet and books, and I found out that this recipe had the texture that are nearly the same as the one I ate in Subway. 

Ingredient:

1 1/2 cups          All purpose flour

2 teaspoons       Baking soda

1/2 teaspoon    Salt

1/2 cups             White sugar

3/4 cups             Brown sugar

3/4 cups             Butter, softened

2                             Eggs

2 teaspoons      Vanilla essence

3 cups                  Old-fashioned oats, uncooked

1 cup                    Raisins or dried cherries

3/4 cups             Semi-sweet chocolate chips 

Method:

1. In a small bowl, mix in flour, baking soda, and salt.
2. Beat sugar, brown sugar and butter with mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Add in vanilla essence.
3. Reduce speed to low; gradually add in flour mixture.
4. With wooden spoon, stir in oats, raisins, and chocolate chips until well combined.
5. Drop dough by rounded tablespoons, 2 inches apart, onto prepared cookie sheets (as shown below).
6. Bake the cookies at 180'C for 12 to 14 minutes, or until tops are golden. (For chewy cookies, bake the minimum time; for crispy, bake a few minutes longer)

Before bake

Tadang!!! Yummy oatmeal-raisins cookies with chocolate chips

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Baked Chocolate Mini Mooncake Recipe

Since my first attempt of baking mooncakes was so successful, I decided to go for another try. I always craving for chocolate stuffs until I make my mind to bake chocolate mooncakes. All the steps are similar to the normal baked mooncakes with only some difference on the ingredient. I used the ready-made chocolate lotus seed paste which I bought it in a pastry shop. This will make the baking more easier as  making the paste will be a bit troublesome and time consuming.




Ingredient: (7 mini mooncakes)
100g        plain flour
25g          cocoa powder
30g          peanut oil
65g          golden syrup
1/2 tsp    alkaline water
1/2 tsp    chocolate essence

Filling:
180g       chocolate lotus seed paste
salted egg yolks (optional)
roasted melon seeds (optional)

Egg glace:
1 yolk + 1 tsp water lightly beaten and strain

Method:

1. Mix peanut oil, golden syrup, alkaline water and chocolate essence together in a bowl and put this bowl in another bowl of boiling water. Stir till mixture is well combine.
2. Fold in sifted flour with cocoa powder and mix till a dough is formed. Cover the mixing bowl with a wet towel and set aside for 45 minutes to 1 hour.
3. Divide dough and filling into small balls according to the size of your mould. Flatten the dough with sides thinner than the centre.
4. Wrap in the filling and mould it into a ball shape. Coat it with flour.
5. Dust mooncake mould lightly with flour and put in dough-wrapped filling.
6. Dislodge the mooncakes from its mould and place mooncakes on slightly greased trays.
7. Spray the mooncakes with some water. Bake at 170C for 10 minutes. Remove from oven, cool the mooncakes for 10 minutes then apply egg glace and bake for another 10minutes or till golden brown. If you are doing standard size mooncakes, the baking time might be longer.
8. Store cooled mooncakes in an airtight container and serve only after 3 days to let the baked mooncakes to "return oil" ( 回 油 ) .

For more detail, you can look in the previous post, baked mini mooncake recipe.

Before bake

Hot from the oven 

Double Chocolate Mooncakes.. 

Mmmmm~ Taste so heavenly... Yummy!!! ♥

Yeah! Another success experiment~

Happy Mooncake Festival

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Baked Mini Mooncake Recipe

Mooncake Festival is around the corner. Suddenly have the feel of making mooncakes for my family and friends. Since it is my first attempt for baking mooncake, I have to do some research before I started. Have been searching the internet for the recipe and youtube to learn on the techniques on how to make mooncake.

Ingredient: (13 mini mooncakes)
220g      plain flour
60g        peanut oil or corn oil
130g      golden syrup
1 tsp      alkaline water

Filling:
480g      lotus seed paste
salted egg yolk (optional)
roasted melon seeds (optional) - Roast the melon seed in the oven at 160C and when they start popping, you can remove them from the oven

Egg glace:
1 yolk + 1 tsp water lightly beaten and strain

Method:

1. Mix peanut oil, golden syrup and alkaline water together in a bowl and put this bowl in another bowl of boiling water. Stir till mixture is well combine.
2. Fold in sifted flour and mix till a dough is formed. Cover the mixing bowl with a wet towel and set aside for 45 minutes to 1 hour.
3. Divide dough and filling into small balls according to the size of your mould. Flatten the dough with sides thinner than the centre.
4. Wrap in the filling and mould it into a ball shape. Coat it with flour.
5. Dust mooncake mould lightly with flour and put in dough-wrapped filling.
6. Dislodge the mooncakes from its mould and place mooncakes on slightly greased trays.
7. Spray the mooncakes with some water. Bake at 170C for 10 minutes. Remove from oven, cool the mooncakes for 10 minutes then apply egg glace and bake for another 10minutes or till golden brown. If you are doing standard size mooncakes, the baking time might be longer.
8. Store cooled mooncakes in an airtight container and serve only after 3 days to let the baked mooncakes to "return oil" ( 回 油 ) .

Stir until the mixture is well combine as shown in the picture on the right

When a dough is form, let it rest for about 45 minutes. Then you can prepare the salted egg yolks.

Bake the salted egg yolks at 170C for 2 - 3 minutes.

#1      Divide pastry and filling into small balls according to the size of your mould.
#2,3    Wrap the yolk with the filling paste you use.
#4       Flatten the pastry with sides thinner than the centre.
#5,6    Wrap the filling with the flatten pastry.

For the small ball scale,

• My mini mooncake mould can hold a total of 90g, so I used 45g pastry and 45g filling.
• Fillings = lotus seed paste + melon seeds + salted egg yolk

(You can also adjust the amount depending on your preference; e.g more filling and less pastry or vice versa)
p/s: Mooncake moulds differ in sizes, so please adjust the weight of pastry and filling according to the size of your mould.

p/s: Remember to spray some water on top of the mooncakes before you bake it. This is to prevent the mooncakes to cracks.
Bake in preheated oven at 170°C for 10 minutes. Remove and leave to cool. After that, brush with egg glaze and bake for another 10 minutes or till done.

When the colour of the mooncake turns into golden brown like this, you can remove it from the oven.
This looks pretty nice for my first attempt in baking mooncakes. Felt so satisfied with the outcome I get. Seems that I'm quite talented in such stuff huh? haha.... Besides, I can also save some money in buying those expensive mooncakes d. =D

The inner look of the mooncake

Happy Mooncake Festival

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Recipe: Mango Muffins

Mom said that she so miss the muffins I baked. Since I'm so free and have nothing to do with, I decided to baked some mango muffins for my family. Muffins are so easily to baked as it doesn't need much technique. Just follow all the instructions and you will get your own cute little muffins.

You will need:
A : 135g Nestle Fat free Mango Yogurt
150g Dried mango, finely chopped

B: 250g Self-raising flour
1tsp Bicarbonate of soda
1/4 tsp Salt

150g Butter
100g Sugar
2 Eggs
150ml Milk
1tsp Vanilla essence

Method:
1. In a mixing bowl, combine A and leave aside for 30minutes to soften the mango.
2. Sift B ingredients and set aside.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla essence and mixture of A.
6. Fold in flour alternately with milk, mix well.
7. Spoon mixture into greased patty tins (or paper cups) until 3/4full, spread evenly.
8. Bake in preheated 200*C oven for 15 to 20 minutes or until lightly brown.

Remove from oven and cool it.
(makes approximately 20muffins)

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Recipe: Triple Layer Cheesecake

You will need :
500g Cream cheese
2tsp Vanilla essence
150g Caster sugar
200ml Whipping Cream
Chocolate Layer
80g Dark chocolate (chopped & microwave for 30 seconds)
30g Cocoa powder
Biscuit Base
70g Oreo biscuits
70g Digestive biscuit
50g Melted butter

1. For the base, process the biscuit until fine. Then combine 2 types of biscuits with melted butter. Press into the base of baking tin as above picture. Chill.
2. Beat cream cheese with sugar and vanilla essence until light and fluffy. Then add whipping cream and mix well.
3. Remove half amount to another mixing bowl. Add cool melted dark chocolate and cocoa powder.
4. Assemble cake by putting a layer of vanilla cheese and chocolate cheese over it. You can reverse the layers to your liking.
5. Decorate the cake using your own creativity. Best served chilled.

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