Saturday, August 25, 2007

Tasty Cranberry Mooncakes



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3 comments:

Anonymous said...

hi there aunty, may i know where you got the cranberry paste? also, i have some mooncake questions which i hope you can help me. thanks in advance :)

1. how long should i steam the salted yolks? is there anywhere i can purchase ready-made ones instead?

2. if a recipe calls for 1 egg yolk but i would like to add 2 or 3, how much lotus paste should i minus off? do i minus off the size of the additional egg yolk?

3. any places to buy some special lotus paste instead of the ones we see in phoon huat? i would love to buy some unusual ones like mango lotus, chocolate, pomelo or cranberry paste. will the places which you mentioned like sun lik or kwong cheong thye has them?

thank you so much aunty, and sorry for bothering you. you're great!

August 26, 2007 9:32 am
Aunty Yochana said...

Hi gillian,

I don't know where to buy the ready-made ones but I bought mine from the egg seller.

Weigh the egg yolks and lotus paste together to get the weight that you want. Normally it's about 120 gm. depending on the size of your mooncake mould.

Buy the lotus paste from Kwong Cheong Thye at Lorong 27A, Geylang. They have a lot of flavours.

rgds

August 26, 2007 11:39 am
Anonymous said...

aunty, could you sent me some pics of step by step making the skin of traditional mooncakes? I just failed make mooncakes, the skin are so hard, I left it to rest about 3 hours..also, how can you made mooncakes still got its shape just like the mould? mine just loose it's shape when it's done...
also, you said boil the sugar about 45 minutes, won't it make the sugar chrystalized? I follow your recipe and the sugar is thick, more thick than syrup,what do you think?Many Thanks aunty!!
kuku_malu7@yahoo.com
hugs-YooLee

August 29, 2007 8:10 pm

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