Crystal Mua chee skin ingredients:
100 gm crystal mua chee flour (Japanese)
100 gm. water
40 gm. sugar
150 gm. water
Method:
(1) Stir 100 gm. water with Japanese mua chee flour together.
(2) Boil water with sugar till sugar dissolves and then pour into mixture (1). Stir evenly and pour back into the pot and cook till mixture turns transparent.
(3) Leave aside to cool till warm and then wrap it with pandan lotus paste , red bean paste or any paste of your preference.
(4) Press into mould and then knock out.
(5) Keep in the fridge to chill and serve chilled.
21 comments:
Hi Lucy
Thanks for posting this recipe.
The muah chee flour is new to me.
Where did you get your flour from?
I don't remember seeing this at Phoon Huat.
tia
Hi chawanmushi,
You can buy this Japanese mua chee flour from Anna Phua at Aljunied.
rgds
Hi Lucy
Would muah chee flour be the same as mochi flour? Can't imagine finding muah chee flour here.
I really drool over your cakes and bakes and not so long ago all your lovely mooncakes. It made me really wish I had bought moulds and ingredients when I was in Singapore. Guess that will have to wait till next year.
Vivien
Yes vivien, it's mochi flour but anna phua sells the Mochi flour of good quality. From Japan.
By the way, where are you residing?
rgds
Kindly advise how to get to Anna Phua from Aljunied MRT? Your mua chee mooncake look very delicious...Thanks
Anna's Culinary is at Sims Lane. Near the Aljunied MRT. The shop is behind the Shell Petrol station along Aljunied Road and next to Phoon Huat.
rgds
Hi Lucy
I'm in California. We have mochi flour from Japan.
Btw, Martha Stewart gave out mooncakes to all those attending her live show just before the mid-autumn festival. I think she mentioned that she learned about the mid-autumn festival from her Chinese housekeeper. If only she could see YOUR mooncakes!!!
Keep up your good work! I enjoy coming to your blog to drool at all your creations.
Regards
Vivien
Hi Vivien,
You should have asked Martha Stewart to look into my blog then...hahaha
rgds
Hi aunty Yochana,
May I know if the skin of the mua chee is transparent, then what did you do to get that different colour like green, red and black? Did you add colouring to the transparent mua chee or it is the colour of the filling? I'm trying this recipe and I'm so excited.
Mindy
Hi Mindy,
It's the bean paste that gives the colour. The skin is crystal clear.
rgds
Hi, I've tried this recipe and find it is too sticky to handle. Is there a way to prevent it from being too sticky?
Thanks.
Yuqin
Hi Yuqin,
This recipe is not sticky at all. I think you got the wrong flour. You must buy the expensive Japanese flour from Anna Phua Culinary school.
rgds
Thanks for your reply. Is Japanese mua chee flour same as Japanese mua chee powder? I brought it Anna Phua Culinary. Thanks.
Rdgs,
YuQin
Hi YuQin,
yes it's the same.
rgds
Hi Yochana.
What mould did you use, was it mooncake mould or jelly mould?
Thanks
anonymous
HI anonymous,
I used mini mooncake moulds.
rgds
Hi Aunty Yo
The mooncake seems to be coated with some kind of flour. What flour did you use?
Hi anonymous,
I covered it with fried tapioca flour.
rgds
Hi Aunty,
Do you have a simple black sesame paste recipe to share? Would like to try paring it with the mochi. TIA!
WY
Hi Yochana,
May I know if the Anna Phua that you are talking about is the same one as the one from Anna's culinary centre? Its at Sims Place?
Thank you!
Hi Yochana,
Does it take a long time to cook the mixture till transparent? Cos it seems to be quite 'doughy' and yet to turn transparent.
Thank you for ur advise :)
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