AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
To see more photos on Jelly Cakes, please click below onto Aunty Yochana Jelly Cake at FB.






Sunday, September 24, 2006

Bird's Nest Custard Filling Snow skin mooncake



Ingredients for snow skin:

130 gm. Kao fen - Fried glutinous rice flour
20 gm. Tang mien flour (Wheat starch)
200 gm. icing sugar
40 gm. Crisco shortening
40 gm. coconut powder
180 gm. cold water

Bottles bird's nests - drain away water and use the bird's nest (optional)

Custard Filling:

5 nos. eggs
160 gm. sugar
120 gm. butter
50 gm. plain flour
40 gm. cornflour
50 gm. milk powder
50 gm. custard powder
70 gm. Condensed milk
150 gm. Evaporated milk or coconut milk
Few drops of vanilla essence

Method:

(1) For skin: Mix kao fen, wheat starch, icing sugar, coconut powder and shortening till well mixed.
(2) Pour in cold water and mix into a dough. Set aside to rest.
(3) For filling: Mix well sugar with butter and then add in eggs one at a time until well mixed.
(4) Add in the rest of the ingredients and mix till well combined and smooth.
(5) Pour mixtur into a non-stick pot and cook till slightly thickens, pour into a mixing bowl and steam for 25 to 30 mins. till set.
(6) After steaming, stir the mixture into a smooth paste and let it cool.
(7) Weigh the custard according to your mould, 30 gm. filling wrap in 1 tsp Bird's Nests. Make into round balls and set aside.
(8) Weigh skin dough about 28 gm. and then wrap with the custard filling. Press into small moulds and knock out the mooncakes.

Note: for dusting the moulds and hands, please steam some Hong Kong flour for about 10 mins or can sue any cake flour, leave it to cool and then sieve it.

36 comments:

Rusti said...

Yes Yes! Thanks Yochana. This is the one that I've been waiting for.

yochana said...

Have fun Ginny..

rgds

alyssa said...

Hi Yochana, thanks so much for posting this!

n2inpink said...

dear aunty yo,
can i substitude the wheat starch (20gr) with kao fen? i just bought kao fen from phoon huat this evening, going to try this recipes this view days!

thanks in advance!

yochana said...

Yes you can n2inpink.

rgds

n2inpink said...

dear aunty yo,

i tried the custard filling but seems like not right, can you pls advise? i've sent you the picture of my custard filling via e-mail, can you pls take alook and advise what's wrong?

million thanks in advance!

Anonymous said...

Hi Lucy,

Can I use the custard filling for tradtional mooncake(baked) instead of the snow skin recipe?
Thanks.

reagrds,
Eileen

yochana said...

Hi eileen,

You can use the custard but becareful when you bake. It might burst and during wrapping, you will find it hard to mould unless the custard is properly chilled.

rgds

Anonymous said...

Dear Aunty Lucy

Need your advise for :

1.Can I replace coconut powder with something else ?

2.What is the substitute for " krimwell" since is not avble in Singapore.

rgds
Yvonne

yochana said...

Hi Yvonne,

Replace milk powder for santan powder. Krim well replaced with Crisco shortening.

rgds

Quinn said...

Aunty Yo, I know this is weird but based on your baking experience and tastebud, do you think it is possible for me to throw in some durian puree in the recipe? I just somehow think it's possible but I dunno whether I should vary the amount of other ingredients so the paste won't be too dry. I believe it will taste good. Aunty Yo, you think you can help? Cannot nevermind. Thanks...

yochana said...

Hi Quinn,

Yes, just throw in the durian meat which cooking the custard. It will taste fabulous.

rgds

Quinn said...

Oh my god Aunty Yo, at the rate of you replying comments, they're simply very prompt. Thanks a lot. Can I know how much to add? Say 200g? I'm afraid the paste will be too wet. Thanks for helping me satisfy my crave in Australia!Really appreciate it.

yochana said...

Quinn,

Just put to your taste. Make sure you cook it to ensure that they can last longer. 100 - 200 gm. is not a problem but cook till thick.

rgds

Quinn said...

Aunty Yo, I dunno if it's too much to ask for and I dunno whether you'll trust me. Can I please ask for your help to get me mooncake mould? Like the cheap plastic type. I would like any design, as long as it's round and mini type. Perhaps I could pay you first? Thanks....if aunt cannot help, I can understand. No worries...But I really can't find it in Australia dy...

yochana said...

Hi Quinn,

Is it 4 in one type of plastic mould. I think I have posted in one of the agar agar mooncake. Let me know if that is the cheap plastic type that u want or you can send me a pic of what you actually want to my email:

yochana2001@hotmail.com

rgds

Quinn said...

Aunty Yo, you are too good to be true! I've sent you an email regarding what I want. Do check it out when you are free. Do you need anything from Australia? I could send it to you. I doubt you do because anything in Australia practically could be found in Singapore, haha! Thanks again

Quinn said...

Aunty Yo, do I steam the custard filling for 30mins on high heat or low heat or medium heat? Thanks!

yochana said...

Hi quinn,

medium heat will do.

rgds

Quinn said...

Aunty Yochana, what's the little yellow thing on top of the mooncake? Is it a corn kernel?

yochana said...

Hi Quinn,

That's also mooncake paste. I added colouring into the paste and place it on top.

rgds

Quinn said...

Aunty Yo, I've got the mould today. They were lovely, just what i needed except for one mould though, it's cracked. Probably due to rough handling. 28g for skin and 30g for filling your refer to in your recipe, is it for mini mooncake or normal size one? What proportion do you suggest for normal size one? Thanks Aunty again for the moulds.I can't wait to make this tomo!!!

Quinn said...

Aunty Yo, I've made the filling and chill it in the fridge just so I could make them tomorrow. Then only I realise finding shortening is a problem in Australia. Places like Coles and Safeway do not sell Crisco Shortening. They only sell Crisco oil. Can I substitute the shortening with equal part of margarine or butter? Or oil? I read somewhere using butter/margarine gives it a yellow tinge but I'm gonna make a chocolate ping pei mooncake. Perhaps using margarine/ butter/oil wouldn't be a problem? Desperately need your help here. Thanks...

yochana said...

Hi Quinn,

Yes, butter or margarine will give a tinge of yellow. You don't have vegetable shortening in OZ? Mmm...can you get them from Chinatown? I'm sure they have at least other brands of shortening .

rgds

Quinn said...

Really can't find for now as I've mae the fillings. I dunno whether it will be proper for me to go find it in Chinatown because in that case, I will be leaving the filling in fridge for at least 2days. Any harm done on the custard fillings?

yochana said...

Hi Quinn,

Just put in a covered container and keep in the fridge.

rgds

Jessica said...

Hi Yochana,
can i check with you, which brand of milk powder should i use for this mooncake ?

Aunty Yochana said...

Hi Jessica,

Any brand will do...no need to use a particular brand. I used Fernleaf milk powder.

rgds

Anonymous said...

Hi Aunty Yochana,
I tried doing this custard mooncake but the skin dough turned out very sticky that I had to discard. Btw I used Japanese kao fen. What could be the reason? Maybe I shouldn't have added all the water? Thanks!

Yen Li

Aunty Yochana said...

Hi Yen Li,

Did you let it rest for 15 mins. before doing it? It will set and become a dough.

rgds

Anonymous said...

Dear Aunty Yochana,
Thanks for your advice. Will try again tomorrow.

Yen Li

Jamie said...

Hi Aunty,
I cannot wait to try this recipe. However, here we do not have any custrad powder! Are there any other ways to do the custard filling without custard powder?

And can this custard filling be used for steamed custard buns?
Thanks!

Aunty Yochana said...

Hi jamie,

yes this recipe will be wonderful for steamed buns. No custard powder??? What about the brand "Bird's Choice"? It's custard powder. O.K. if you cannot find custard powder, use cornflour then.

Have fun..

rgds

Hanni said...

Hi Aunty Yo,

OMG! can't believe i found this recipe!!! u're a god sent!! i do not like mooncake except for this and i only had it once in my entire life!!! mom bought it and forgot where she got it from...

so how do u fry the gultinous flour?

THANKS a million!!!!
Hanni

Anonymous said...

Hi Aunty Yochana,

I tried making the custard filling yesterday. I cooked it till thick and then steamed it for about 30 mins over medium heat. However, I'm not too sure if i've over-steamed it coz i find the texture turned out to be quite dry. Should I steam it till all set through? How do we decide if the custard is ready? Hope to hear your advice.

Thanks!

AC

Aunty Yochana said...

Hi

For the custard, try taking it out from the steamer every 10 mins to stir and then steam again.

rgds