Y3K Recipes issue no.86 (September/ October 2015)

Taro Red Beans Jelly Mooncakes

芋香红豆燕菜月饼 

材料A：

浓椰浆180克

燕菜粉1茶匙 

红豆沙月饼馅50克 

材料B：

芋头150克（蒸熟，压烂） 

浓椰浆255克

鲜奶油150克 

幼糖90克
盐1茶匙 

燕菜粉1汤匙半
紫色素1点 

用具： 

蛋黄模1排 

130毫升容量月饼模4个 

做法： 

1. 将（A）料煮滚，倒入蛋黄模里，待凝固脱模，即成馅料。 

2. 将（B）料边煮边搅至滚，熄火过滤待用。 

3. 舀少许（2）在燕菜模成顶部，待稍微凝固，在中央放入一份（1），马上填满（2）待凉，放进冰箱至凝固即可脱模，切块享用。

Taro Red Beans Jelly Mooncakes

Ingredient:

A: 180g coconut milk

1 tsp agar-agar powder

50g red bean mooncake paste filling

B: 150g yam (steamed, mashed )

255g coconut milk

150g fresh cream, 90g sugar

1 tsp salt

1½ tbsps agar-agar powder

1 drop purple colouring

Utensil Needed:

1 set egg yolk mould

4 jelly mould capable of holding 130ml solution

Method:

1. In a small pot, add in ingredient (A). Turn to low heat and stir non-stop till it comes to a boil. Spoon into the egg yolk mould till full. Cool gently. Keep chilled then unmould to serve as the centre piece.

2. In a clean pot, add in ingredient (B) use low heat and keep on stirring till it boils. Turn off heat, strained solution

3. Spoon a little of no.(2) into jelly mould, leave to slightly set. Place in a piece of no.(1), top in extra of no.(2). Leave to cool, keep chilled. Unmould, slice and serve.

Dragon Fruit Savoury Bean Fruit Fragance Pingpi Mooncakes

Ingredient for skin:
A: (sieved together)
80g commercial koh fun
30g cooked cornflour
30g icing sugar

B:
30g shortening
30g liquid glucose
125-150ml water

C:
1 tbsp mango filling (from bakery marts)
1 tsp mango essence

D:
1 tbsp strawberry filling (from bakery marts)

Dragon fruit lotus paste filling:
E:
100g white lotus paste (refer to pg. 23)
20g dragon fruit pulp (mashed, strained out juice)

Savoury green bean paste filling:
F:
150g split skinless green beans (soaked)
1 tbsp plain flour
1 tbsp cornflour

G:
50ml-75ml oil
4 shallots (sliced)

H:
20g white sugar
1 tsp salt

Utensil needed:
Mooncake mould

Method:
1. For skin: Combine ingredient (A) and ingredient (B) together. Knead into a dough, divide into two parts.
2. To the first part of no. (1), add in ingredient (C), knead well. To the second part of no. (1), add in ingredient (D), knead well. Cover and rest both dough for one hour or keep chilled overnight.
3. Dragon fruit lotus paste filling: Stir ingredient (E) in a wok over low heat till paste leaves the side of the wok. Remove paste, cool well. Scale at 25 grams portions, shape into rounds, set aside.
4. Savoury green bean paste filling: Place drained beans of ingredient (F) into a pot. Add in some water to cook till beans have softened. Cool well, add in remaining ingredient (F), blend together, pass paste through a sieve.
5. Heat wok with oil from ingredient (G). Saute sliced shallots till fragrant. Remove fried shallots but keep remaining oil in the wok. Add in no. (4) and ingredient (H). Fry over low heat till paste leaves the side of the wok. Add in the fried shallots. Remove paste to cool.
6. Scale no. (5) at 45 grams portions, shape into rounds, flatten and wrap in no. (3).
7. Roll out both dough of no. (2). Place flattened mango dough on top of flattened strawberry dough. Next roll out flat once more, make into a Swiss roll. Slice at 80 grams each.
8. Take a piece of no. (7), flatten the top part (to give it a design), wrap in no. (6), dust with koh fun. Place into mould, press and dislodge imprinted mooncake. Repeat process.

Note: This recipe is for mooncake mould that can hold 150 grams. Always work on the ratio of 50% skin weight, 50% filling weight.

More recipes in "Pingpi Mooncakes"
(Available in August 2010!! Click to view contents).

Mooncake Moulds

冰皮月饼模Pingpi Mooncake Moulds
PM01 @ RM18 (excluding postage charges) Not Available


PM02 @ RM18(excluding postage charges)Sold out



PM03 @ RM18(excluding postage charges)



PM04 @ RM18(excluding postage charges)



PM05 @ RM18(excluding postage charges) Sold out



PM06 @ RM18(excluding postage charges)


PM07 @ RM18(excluding postage charges)


PM08 @ RM9.50(excluding postage charges)
PM09 @ RM9.50(excluding postage charges)
PM10 @ RM9.50(excluding postage charges)




PM11 @ RM9.50(excluding postage charges)
PM12 @ RM9.50(excluding postage charges)
PM13 @ RM9.50(excluding postage charges)
PM14 @ RM9.50(excluding postage charges)
PM15 @ RM9.50(excluding postage charges)




燕菜月饼模 Jelly Mooncake Moulds
JM01 RM5 (Sold out)

JM02 RM5

JM03 RM5
JM04 RM5



Postage charges:
West Malaysia Courier service charge:
1-5 pcs @ RM5 / 6-19 pcs @ RM10

Sabah/Sarawak Courier service charge:
1-5 pcs @ RM10 / 6-19 pcs @ RM20