Skip to main content

Yuzu Snow Skin Mooncake With Citrusy Cheese Fillings @ 柚子奶油芝士冰皮月饼


My first attempt to prepare snow skin mooncake with cream cheese filling. Honestly, I have no confidence at all. Somehow, it kept me going without any excuses.... just because I wanted to transform my imagination into reality so much. And I really wanted to taste test the thing myself. At the end, it is actually out of my expectation ! Oh wow... I can't believe it has turned out so deliciously good. My boy complaint that six of these isn't enough. I only allowed him to bring two back to his school hostel that day, to enjoy with his roommate. Stingy mama ! haha....

Ingredients for Yuzu snow skin dough :
150gm  cooked glutinous rice flour / koh fun
2 TB   yuzu powder
100gm  icing sugar
45gm   Crisco shortening
100ml  cold soft drinks (100plus or 7Up)

*extra koh fun for coating

Method :
(1) combine koh fun, yuzu powder & sugar into a big bowl and mix well.
(2) next, rub in shortening till its well cooperated with flour mixture.
(3) stir in cold drinks till soft dough is formed and knead till smooth then divide into 85gm each, about 7 portions.

*Duoyong fillings : 500gm
(divide 6 portions into 68gm each, remaining about 98gm for non-cheese fillings)


Ingredients for cream cheese fillings :
100gm   cream cheese, softened at room temperature
1 TB  icing sugar
1 lime rinds & half lime juice

Method : 
Beat all ingredients till combined then transfer to a small round container, keep the lid on then chilled to set. When ready, cut it into 6 equal portions. Its best to keep it refrigerated all time whenever its not in used. And best to prepare this overnight.

TO ASSEMBLE
When everything is ready, just wrap cheese filling into mung bean paste and nicely sealed. Next, wrap the mung bean filling into yuzu snow skin dough, nicely sealed and shape it into a ball. Coat the round mooncake dough with extra koh fun to prevent sticky surface. Finally, press it with a mooncake mould. And its ready to serve.
Labels:

Popular posts from this blog

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...
Read more

Eight Treasure Beggar Chicken 八宝乞丐鸡

Still remember the  beggar chicken  I prepared one month back ! And during the previous Chinese Dumpling Festival, I prepared another ultimate beggar chicken dish for my family to celebrate this special day. This special chicken dish is stuffed full with chestnuts, mushroom, dried shrimps & dried oysters, together with some tasty gravy. I'm lucky still stocking up some dried lotus leaves that I bought 2 years ago. Probably, need to start looking for more leaves later on. >o<   Please read on for more. Ingredients for one chicken filling (about 1.5kg) : 4  shitake mushroom, soaked & quartered 120gm   chestnut (storebought ready to eat) 5  dried oyster, soaked 2  garlic cloves, chopped 1 shallot,  sliced 1 TB  chopped ginger 1 cup   water (mixed 1-1/2 tspn  cornflour) 2 TB  oyster sauce 1 TB  light soy sauce 1/2 tspn  granules pepper to taste Method : (1)  preheat wok or frying pan...
Read more