Ingredients:
100 gm. Kou fen (fried glutinous rice flour for making snow skin mooncakes)
80 gm. icing sugar
20 gm. Crisco shortening
1/4 tsp. Vanillin powder
30 - 40 gm. cold water
Filling: some crushed san cha (can be omitted)
Method:
(1) Mix all the ingredients together and mix till forms into breadcrumbs form.
(2) Fill in some mixture into the mould, arrange some crushed hawflakes on top then top up with the kou fen mixture again.
(3) Press till flatten then knock it and serve.
21 comments:
Hi Aunty Yochanna
I love these type of cake but cannot find them in Aust. Could you please kindly share the receipe with me.
Thanking you in advance.
Angela
Aunty,
What's this, is this also ping pei mooncake? We don't have it in USA too.....please share the recipe with all of us...
Thank You so much
Lysa
Hi Rachaeline,
this is just kou fen with haw flakes. No need to bake,.
rgds
Aunty, Should we mix the kou fen with sugar or anything? No need to bake or to steam? is the kou fen ready to eat?
Thank You
Lysa
Lucy ...this one looks like ...wan pin ko (cantonese)? Taste like it too? My childhood kind of food leh LOL
Yes Lysa,
You got to mix with icing sugar and water.
rgds
Hi aunty
I was wondering if it is possible to get the recipe from you. I have been looking for the recipe for almost a decade now. I was so happy to come across in your site. Please. Thank you.
Claudine
Dear Aunty Yochana,
Tks for the recipe, have many packets of kou fen left after the mooncakes festival, will definitely try tomorrow.
Melinda
Hi Aunty Yochanna
Thanks for sharing this recipe as I still have a big packet of kou fen. But what is san cha? Where can I get it? Thanks!
Eileen Tan
Hi Lucy
Many thanks for posting the recipe! Finally, I can get rid of all the balance koufen.
Cheers
Shirlyn
Oops so sorry eileen,
I forgot to mention that SAn Cha is Hawflakes. You can get anywhere and they are very cheap. As a child, I used to buy this snack.
rgds
Hi Aunty Yochana
Thanks for the recipe. I would like to know whether is this chewy like ping pei mooncake's skin or are they crispy and crumbly. i remember having something like these during mooncake festival when i was a child but not too sure whether are these the ones. i've been looking everywhere for something like these in Aust but being chinese illiterate is an issue.
Dear Aunty Yochanna,
Thanks for sharing the recipe. I can't wait to make this for my son. I am sure this would be something he would enjoy eating!
Aunty,
Can you please tell me what is vanillin powder?
Thank you.
hi tricia,
it's a powder form vanilla.
rgds
Hi Aunty Yochana,
Tks for yours recipe for my balance kuo fen. May I use ground peanut for my filling.
Thank You
Mel
Hi Mel,
Using groundnuts...wow...that would even taste better.
rgds
Aunty,
Just wanted to let you know I made this today ... actually, I made 3 batches!!! All gone within 1 hr!!!
Thank you very much for sharing the recipe. It is absolutely delicious!!!
Oh gosh Tricia....Thumbs up!!
Did you use san cha or peanut fillings?
rgds
Hi Aunty,
I used san cha. Hmmm...peanut filling ... that sounds good too!!! Will try that next!!!
Hi Lucy,
Can we use corn oil to replace the shortening? Thanks.
Regards,
Eileen
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