Thursday, November 02, 2006

Crystal clear mua chee mooncakes



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.
at

21 comments:

  1. AnonymousNovember 05, 2006 10:09 pm

    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

    ReplyDelete
  2. Aunty YochanaNovember 05, 2006 10:19 pm

    Hi chawanmushi,

    You can buy this Japanese mua chee flour from Anna Phua at Aljunied.

    rgds

    ReplyDelete
  3. AnonymousNovember 06, 2006 4:10 am

    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

    ReplyDelete
  4. Aunty YochanaNovember 06, 2006 4:52 pm

    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

    ReplyDelete
  5. AnonymousNovember 07, 2006 12:46 pm

    Kindly advise how to get to Anna Phua from Aljunied MRT? Your mua chee mooncake look very delicious...Thanks

    ReplyDelete
  6. Aunty YochanaNovember 07, 2006 1:52 pm

    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

    ReplyDelete
  7. AnonymousNovember 11, 2006 10:38 am

    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

    ReplyDelete
  8. Aunty YochanaNovember 11, 2006 5:07 pm

    Hi Vivien,

    You should have asked Martha Stewart to look into my blog then...hahaha

    rgds

    ReplyDelete
  9. AnonymousAugust 23, 2007 2:14 pm

    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

    ReplyDelete
  10. Aunty YochanaAugust 23, 2007 11:35 pm

    Hi Mindy,

    It's the bean paste that gives the colour. The skin is crystal clear.

    rgds

    ReplyDelete
  11. YuqinSeptember 08, 2007 1:11 pm

    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

    ReplyDelete
  12. Aunty YochanaSeptember 08, 2007 6:24 pm

    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

    ReplyDelete
  13. AnonymousSeptember 18, 2007 10:38 am

    Thanks for your reply. Is Japanese mua chee flour same as Japanese mua chee powder? I brought it Anna Phua Culinary. Thanks.

    Rdgs,
    YuQin

    ReplyDelete
  14. Aunty YochanaSeptember 18, 2007 11:09 pm

    Hi YuQin,

    yes it's the same.

    rgds

    ReplyDelete
  15. AnonymousAugust 03, 2008 11:37 pm

    Hi Yochana.

    What mould did you use, was it mooncake mould or jelly mould?
    Thanks

    anonymous

    ReplyDelete
  16. Aunty YochanaAugust 04, 2008 10:20 pm

    HI anonymous,

    I used mini mooncake moulds.

    rgds

    ReplyDelete
  17. AnonymousAugust 06, 2008 5:53 pm

    Hi Aunty Yo

    The mooncake seems to be coated with some kind of flour. What flour did you use?

    ReplyDelete
  18. Aunty YochanaAugust 07, 2008 2:38 pm

    Hi anonymous,

    I covered it with fried tapioca flour.

    rgds

    ReplyDelete
  19. AnonymousAugust 20, 2008 11:44 am

    Hi Aunty,
    Do you have a simple black sesame paste recipe to share? Would like to try paring it with the mochi. TIA!

    WY

    ReplyDelete
  20. rykielSeptember 21, 2009 6:16 pm

    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!

    ReplyDelete
  21. rykielSeptember 26, 2009 4:10 pm

    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 :)

    ReplyDelete