Wednesday, September 13, 2006

Rainbow Ice-cream Soda snow skin mooncake



Ingredients:

90 gm. fried glutinous rice flour (Kao fen)
10 gm. tang mien flour
30 gm. shortening
40 gm. icing sugar
200 gm. ice-cream soda or 7-up
little pandan, pink, lemon yellow colouring

Filling:

600 gm. lotus paste
30 gm. melon seeds

Method:

(1) Sift the glutinous rice flour and wheat starch into a mould.
(2) Add in icing sugar and shortening and mix till thoroughly mixed.
(3) Pour in ice-cream soda and mix into a soft pliable dough.
(4) Divide dough into 4 portions. Add colouring to each portion, leaving one portion white.
(5) Place each dough between plastic sheets and roll into a rectangular flat piece of the same size. Stack the dough on top of one another, then roll into a swiss roll.
(6) Cut into 6 equal pieces. Divide the lotus paste fillings into 6 portions.
(7) Roll the spiral part into a flat piece and wrap with lotus paste filling. Press into a mooncake mould then knock out.
(8) Chill before serving.
at

55 comments:

  1. AnonymousSeptember 16, 2006 8:55 pm

    Do you need to steam the tang mien flour?

    ReplyDelete
  2. Aunty YochanaSeptember 16, 2006 10:09 pm

    Hi,

    it's only 10 gm, you can steam if you want to... For me, I didn't steam it.

    rgds.

    ReplyDelete
  3. AnonymousSeptember 16, 2006 10:19 pm

    Hi Aunty,

    I just discovered your wonderful, informative website. Can you tell me what's tang mien flour please?

    Thank you,
    Vicki

    ReplyDelete
  4. Aunty YochanaSeptember 16, 2006 10:22 pm

    qgsezsutang mien flour is wheat starch.

    rgds

    ReplyDelete
  5. Aunty YochanaSeptember 16, 2006 10:23 pm

    vicki,

    ignore the above reply.

    Tang Mien flour is Wheat Starch. Can buy from anywhere even in the market stall or provision shop and supermarkets.

    rgds

    ReplyDelete
  6. AnonymousSeptember 17, 2006 3:27 pm

    Hi

    I've been reading your blog for some time and really find you amazing. You have very good hands at baking/cooking. Really impressed with the rainbow ice-cream soda mooncake. Yum Yum.

    Lots to learn from you.

    Best regards and take care.
    Scarlet

    ReplyDelete
  7. Aunty YochanaSeptember 17, 2006 3:36 pm

    Thanks scarlet for your encouraging words and hope you enjoy yourself browsing through my blog.

    rgds.

    ReplyDelete
  8. AmritaSeptember 26, 2006 7:15 pm

    Very good recipe..everyone should try...the skin stays babys bottom soft even after 4 days.....

    ReplyDelete
  9. AnonymousFebruary 22, 2007 5:29 am

    Hi! I was wondering where you buy lotus paste & what kind of melon seeds you're supposed to use.

    ReplyDelete
  10. AnonymousFebruary 22, 2007 5:29 am

    Hi! I was wondering where you buy lotus paste & what kind of melon seeds you're supposed to use.

    ReplyDelete
  11. Aunty YochanaFebruary 22, 2007 9:17 am

    Hi candy,

    I make my own lotus paste...recipe is in my blog. Melon seeds is bought from bakery marts like sun lik or phoon huat.

    rgds

    ReplyDelete
  12. AnonymousAugust 08, 2007 8:13 pm

    what is kao fen? I have tang mien flour here, but i have no idea about kao fen at all
    yours-yoo lee

    ReplyDelete
  13. Aunty YochanaAugust 08, 2007 10:32 pm

    Hi yoo_lee,

    kao fen is fried glutinous rice flour. It's not tang mien flour. You can purchase it from Sun Lik or Kwong Cheong Thye.

    rgds

    ReplyDelete
  14. AnonymousAugust 09, 2007 6:58 pm

    Hi Yochana,

    I cannot find your blog on lotus paste, could you email me @ linda79@singnet.com.sg

    Thanks a lot,
    Linda
    p.s.: Love your creative baking & cooking receipes.

    ReplyDelete
  15. Aunty YochanaAugust 09, 2007 7:28 pm

    Hi Linda,

    Go to my Home page and click onto "Recipes by category" and search for Traditional Moon cakes. The lotus paste recipe is there.

    Thanks for your compliments and have fun baking..
    rgds

    ReplyDelete
  16. AnonymousSeptember 04, 2007 10:06 am

    Hi Aunty Yo
    I tried the orange poppy seed skin - but found the skin to be a tad on the "damp" side and not like those flour dusted type found on the market. Is it cos I did not flour my hands or I overhandled the dough?

    Then if I want to add pandan juice to this rainbow recipe (such that the total amt of liquid is still 200 ml) can or not? If so, how many leaves n water am I supposed to use to blend the juice? For snowskin, liquid must be boiled is it?

    ReplyDelete
  17. Aunty YochanaSeptember 04, 2007 9:44 pm

    Hi Mrs. Tan,


    Next time add in a little more fried glutinous flour to avoid dampness. Just lightly flour your mould n hand will do.

    Yes you can use pandan juice if you want.

    rgds

    ReplyDelete
  18. AnonymousSeptember 17, 2007 6:05 pm

    Hi Aunty,

    Will it be ok if i use 60g for skin and 100g for the fillings to make each of this mooncake?

    Rgds,
    Mei

    ReplyDelete
  19. Aunty YochanaSeptember 17, 2007 10:44 pm

    Yes Mei, that's correct.

    rgds

    ReplyDelete
  20. AnonymousSeptember 21, 2007 3:49 pm

    Hi Aunty,

    I'm really impressed with the numerous creations!

    I tried this recipe but the skin turn hard after 1 refrigerate for 2 days... What could go wrong?

    ReplyDelete
  21. Aunty YochanaSeptember 22, 2007 4:29 pm

    Hi anonymous.

    That's weird, mine is still soft in the fridge.

    rgds

    ReplyDelete
  22. AnonymousSeptember 23, 2007 12:14 pm

    Hi Aunty,

    Your creations look so lovely that it inspired me to try making mooncakes for the first time.

    However my snowskin turn out to tast very "flour-y" and raw (did not add any flavouring), and the texture is very mushy too.

    May I know how to overcome these 2 problems? Thanks!

    Cheers,
    O

    ReplyDelete
  23. Aunty YochanaSeptember 23, 2007 1:41 pm

    Hi O,

    What fried glutinous rice flour did you use? Did you fry it yourself? You have to buy it from the shops. They called it "Kao fen", specially made for this pingpi mooncakes. Do not use the normal glutinous rice flour that is used for making nonya kueh.

    rgds

    ReplyDelete
  24. AnonymousSeptember 24, 2007 1:15 pm

    Hi Aunty,

    Could it be because I had the fan blowing on the mooncakes or I floured it too much?

    Lyn

    ReplyDelete
  25. Aunty YochanaSeptember 24, 2007 2:31 pm

    Oh Lyn,

    No need to use fan to blow it and try to use cooked / steamed flour to dust your snow skin.

    rgds

    ReplyDelete
  26. AnonymousSeptember 24, 2007 5:03 pm

    Hi!

    Will make sure the fan's not blowing when I try next time! =)

    Lyn

    ReplyDelete
  27. AnonymousAugust 12, 2008 3:01 pm

    Hi,
    If omit the tang mien flour or need to substitute with 10g kao fun or tapioca flour?

    Secondly, do we need to toast the melon seeds before use? thks

    lyn

    ReplyDelete
  28. Aunty YochanaAugust 12, 2008 10:47 pm

    Hi Lyn,

    Just totally omit the tang mien flour.

    yes you need to roast the melon seeds.

    rgds

    ReplyDelete
  29. AnonymousAugust 13, 2008 2:09 pm

    aunty,

    may i know wat the purpose of tang mien flour?


    TQ

    Doris

    ReplyDelete
  30. AnonymousAugust 25, 2008 10:14 am

    Hi..
    I've just posted in another thread asking abt adding colour..

    To make this rainbow skin..shld we just put in a few drops of colour directly on to the snow skin & knead till well mixed or shld mix e colour in some water 1st then pour into skin? thks

    fans

    ReplyDelete
  31. AnonymousAugust 25, 2008 10:14 am

    Hi..
    I've just posted in another thread asking abt adding colour..

    To make this rainbow skin..shld we just put in a few drops of colour directly on to the snow skin & knead till well mixed or shld mix e colour in some water 1st then pour into skin? thks

    fans

    ReplyDelete
  32. Aunty YochanaAugust 25, 2008 10:35 am

    Hi,

    Both ways of adding colouring into the snow skin is acceptable but it will be much easier to add into the water then pour into the fried glutinous rice flour.

    rgds

    ReplyDelete
  33. AnonymousAugust 30, 2008 12:57 am

    This mooncake is beautiful..=)

    do you think i could omit 50ml(by the way, 200gm = 200ml?) of the ice cream sode and add in bailey's for added flavour instead?

    by the way, any idea how to make an ice cream snowskin mooncake? was wondering how to shape it. sorry for so many questions! you really are very talented at doing all this..=)

    ReplyDelete
  34. Aunty YochanaAugust 30, 2008 2:35 pm

    Hi anonymous,

    yes you can sub with bailey's coffee.

    yes 200 gm = 200 ml.


    I have the agar agar ice cream mooncake but not the snow skin one.

    rgds

    ReplyDelete
  35. AnonymousSeptember 14, 2008 7:46 pm

    Hi Aunty Yochana!

    Happy Mid Autumn Festival to you and your family~ Many thanks for sharing all the delicious recipes! =) I made these with a couple of my close frens and we really had fun making them~ love the joyful colors! (^^,) but ours are not as pretty and defined as yours. But still it was well received! Thanks once again!

    Amanda

    ReplyDelete
  36. Aunty YochanaSeptember 14, 2008 7:48 pm

    Congratulations Amanda,

    Happy mid-autumn fest to you.

    rgds

    ReplyDelete
  37. KathrynMay 12, 2009 2:22 pm

    Hi, if i can't get any Kao Fen, can i use glutinous rice flour and fry it in the wok? by the way do you mind if i add your blog link in my blog at www.delikatzy.blogspot.com ?

    ReplyDelete
  38. Aunty YochanaMay 12, 2009 2:51 pm

    Hi Kathryn

    I've asked my friend who lives in Canada to try frying your own glutinous rice flour till it's cooked but whether it works or not , I'm not too sure. Why don't you try it out. I'm too lazy to fry. I buy it over the shelf. Yes of course you can link your blog to mine...

    rgds

    ReplyDelete
  39. KathrynMay 12, 2009 4:48 pm

    Thanks alot for your advice. I will link our blog to mine. I'm gonna try to the kou Fen... if really cant get then i will fry it. Hope i won't make a big mess.

    ReplyDelete
  40. -º- [V]a£Dre[W] -º- ®August 26, 2009 8:26 am

    Aunty,

    I was wondering if I use the digital weighing scale to measure the skin and the filling, what are the proportions (in grams) of the skin to the filling for the small mould and the big mould, respectively?

    Thank you so much for your help.

    ReplyDelete
  41. CocoSeptember 20, 2009 9:06 pm

    Hi,

    i followed your recipe but the dough became too watery... i couldn't form any shape at all. do you know what went wrong?

    regards,

    ReplyDelete
  42. AnonymousSeptember 24, 2009 5:46 pm

    Hi,

    I went to Phoon Huat and got only kou fen which was labeled as glutinous rice flour. However it is from Thailand instead.

    The salesperson said it can be used for snowskin mooncakes. Please advise. Should I only get kou fen from HK for the best effect?

    regds,
    christine

    ReplyDelete
  43. Aunty YochanaSeptember 27, 2009 10:08 pm

    Hi christine

    please use "Fried glutinous rice flour". Try buying from sun lik or kwong cheong thye if Phoon Huat cannot help u.

    rgds

    ReplyDelete
  44. deliaSeptember 28, 2009 11:56 am

    This is the softest snow skin i've ever made. Thanks for the wonderful recipe. Will be using this recipe from now on.

    ReplyDelete
  45. AnonymousSeptember 29, 2009 6:10 pm

    Many thanks for the recipe. I tried it out and it's much better than the premix. Now I need to work on my shaping. :)

    christine

    ReplyDelete
  46. AnonymousSeptember 30, 2009 8:24 pm

    Hi,

    i followed your recipe but the dough became too watery... i couldn't form any shape at all. do you know what went wrong?

    regards,

    ReplyDelete
  47. VerlinSeptember 16, 2010 8:21 am

    Hi! Aunty,

    May I know Hong Kong "Cooked" Flour is it the same as Kao Fen?

    Thank you!

    Rgds,
    Verlin :)

    ReplyDelete
  48. Aunty YochanaSeptember 19, 2010 7:32 pm

    Hi verlin

    hong kong cooked flour is hong kong either steamed or baked while Kao fen is Fried glutinous rice flour. Both are entirely different.

    rgds

    ReplyDelete
  49. AquariaSeptember 25, 2012 11:08 am

    Hi Aunty Yochana,

    Had fun using your awesome recipe during a mooncake making session with friends yesterday. After refrigerating them over night, I noticed there are condensation in the air tight containers I use. Is there any way I can prevent condensation from forming? It happens no matter which snowskin recipe I uses. Is it advisable if I leave them at room temp over night? Or perhaps my fridge is too humid?

    Thank you!

    ReplyDelete
  50. AnonymousAugust 03, 2013 10:40 pm

    Hi, i tried your recipe. This is my first making mooncake. The dough that i got is oily & soft to handle as it keep breaking so i added some flour. Then the dough was a little drier but keep breaking too. Can i know what's the problems?

    ReplyDelete
  51. AnonymousAugust 04, 2013 2:14 pm

    Hi, i tried your recipe. This is my first making mooncake. The dough that i got is oily & soft to handle as it keep breaking so i added some flour. Then the dough was a little drier but keep breaking too. Can i know what's the problems?

    ReplyDelete
  52. AnonymousAugust 06, 2013 3:54 pm

    Hi, i tried your recipe. This is my first making mooncake. The dough that i got is oily & soft to handle as it keep breaking so i added some flour. Then the dough was a little drier but keep breaking too. Can i know what's the problems?

    ReplyDelete
  53. UnknownAugust 26, 2013 11:57 am

    hi Aunty, i tried using this recipe to make the rainbow mooncakes but the 200 gram of ice cream soda when i pour in it became watery it didnt become a dough. is the ice cream soda i used wrong? i use the F&N ice cream soda.

    ReplyDelete
  54. UnknownAugust 26, 2013 11:58 am

    hi Aunty yonchana,

    I used this recipe to create the mooncake however when i pour the 200 gm of F&N ice cream soda it become so watery its basically milk water. how did u create into a dough. is it something wrong w the ice cream soda i bought?

    ReplyDelete
  55. AnonymousAugust 27, 2013 10:11 am

    Hi Yochana,

    I have tried your recipe twice but could not get the correct texture.

    200ml soda is too much as I will get a liquid batter instead of soft dough.

    Which I have to add more fried glutinous flour to get a dough but the dough is too soft & will crack easily when handling.

    Both end result of the mooncake will taste powdery.

    Can I know what went wrong as I follow all your ingredients & measurement in the recipe.

    Thanks

    ReplyDelete