Kristygourmet Cook Book

Yes, I never had enough ! I am totally obsessed with Chinese pastry making lately. Since I still have plenty of leftover ingredients from the previous mooncake project. And I am going for more pastry making. Its actually been a long long time since I made this  baked version pastry . And I am loving this even more now ! This vegetarian seaweed meat floss is available at any vegetarian shop. It cost around RM11.00 per packet (300gm). Ingredients for  pastry dough  : Dough (A) 180gm  all purpose flour 10gm  cocoa powder 50gm  shortening 120ml   water Dough (B) 180gm  all purpose flour 90gm  shortening Fillings :  600gm   pandan mung bean paste 1/2 cup   seaweed meat floss  ( or chicken floss) Method : (1) for dough (A),  rub shortening with flour till cooperated then stir in water till soft dough is form then leave to rest for 30 minutes. Finally, divide into 10 portion (about 30gm each), ...

Like every year, we will received loads of mooncake catalogs from all over during the whole mid-autumn festive season. And I've been eyeing on one of those items at the festive promotion counter. Actually, this is my first attempt making the large traditional baked mooncake. Wish me luck ! So, here it is the mochi filling traditional baked mooncake ! Just made them yesterday and it needs at least two days to rest before consuming. The mooncake crust will became soft & nice by then. So, it would be just nice for the coming Mid-Autumn festival which falls on this Sunday. Ingredients for  mochi dough : 80gm   glutinous rice flour 20gm  wheat starch 2-1/2 TB  sugar 1/2 tspn  banana essence 150ml   water 2 TB  corn oil Method : (1) beat everything till well cooperated then steam for 18 minutes over preheated steamer, (2) leave cooled completely then knead dough till smooth by flipping & overlap the dough. Finally, weight 20gm ea...

This chicken floss mochi Suzhou mooncake is a bit messy. It was cut while its still hot. Its my fault cause I am too anxious to find out the result. My heart beat is running wild when slicing up the thing. Luckily no heart attack !  haha..... And here is the pastry when it is cut after cooled. You can clearly differentiate layer by layer easily. The bottom layer is the  pandan flavour mung bean paste , the middle layer is the  mochi dough  and the top layer is the  meat floss.  I am thrilled ! I did it again successfully. Hopefully, I can produce as many kinds of mooncake as possible this year. And all my guests can enjoy all kinds of mooncake throughout the weeks before the mid-autumn festival arrived. This is simple steamed mochi dough that I made. Please refer  the recipe here . Ingredients for  pastry dough  : Dough A 150gm   bread flour 110gm   all purpose flour 4 TB  sugar 100gm  cold butter, choppe...

Ingredients for  pastry dough : Dough (A) 200gm  all purpose flour 30gm  icing sugar 50gm  shortening 100gm  water + 1/2 tspn  vinegar 1/2 tspn pandan extract Dough (B) 180gm  all purpose flour 100gm  shortening Method : (1) mix together ingredients dough (B) till soft dough is formed, set aside. (2) for dough (A), combine flour& sugar into a big mixing bowl till well mixed, then rub in shortening till everything is well cooperated. (3) next, stir water mixture into dough (A) dry ingredients till soft & moist elastic dough is formed. Leave to rest for 20 minutes before further process. (4) now, divide both dough into 2 portions each then wrap dough (B) into dough (A).                                     (sample pictures from 1st rolling of small pastry dough) (5) flatten the wrap dough by using a roller pin to form a...

Ingredients for  Longan Red Dates snow skin dough : 150gm  cooked glutinous rice flour / koh fun 100gm   icing sugar 45gm   crisco shortening 100gm    homemade longan red dates paste 90ml    cold plain water Method : (1) combine koh fun & sugar into a big bowl then add in shortening and rub till turn into crumble like mixture. (2) now, stir in longan red dates paste & water till soft dough is form. Continue kneading till smooth. (3) next, divide dough as follow then wrap & shape it with mooncake moulds. (4) best to keep chilled before serving. Ingredients for fillings : 3 pcs  @  65gm  dark mung bean paste 3 pcs  @  20gm  white mung bean paste 7 pcs  @  35gm   red bean paste 50gm  sunflower seeds,  toasted

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 til...

This has been in my list to do since 2 years ago.... still.... I was like GO or NOT TO GO playing in my mind. ! And then I was inspired by  Sonia  when she post up the Hydrangea pastry the other day. Oh well, since I have started all kind of pastry making for the past couple of weeks, I think it shouldn't be any problem. So, I just go ahead. Actually, I've been asked if I can finished up the mooncakes that I've been making for the past couple of weeks. No problem ! I have all the mooncakes served to friends during the meet up every night at my place. There will be more coming after this. So, stay tune ! Ingredients for salted egg custard fillings : 100gm  egg yolk 30gm  sugar 120ml  milk 50gm  all purpose flour 40gm  cold butter, chopped 1/2 tspn  vanilla essence *3 salted egg yolk Method : (1) rinse salted egg yolk with some vinegar then steam the yolk for 10 minutes or till cooked. Break salted eggs into crumble & set aside....

'Kam Ling Restaurant' is one of the famous restaurant in Kampar town, Perak state. Two of my favourite food there are the char siew baked buns & also their famous mid-autumn chilled mooncake. Honestly, their chilled mooncake doesn't look beautiful at all.... BUT.... once you tried it, you will stick to it forever. Its been a long long while since I have one of them. I really missed them so much. What I love about their mooncake is the thick soft mochi skin and I can never forget the smell of it. Oh well, see if I can make some out from scratch. Just keep my fingers cross ! I actually using the store bought  Tong Garden sunflower seed  on my recipe which is simple & yet super delicious. You may use the common sunflower seeds and then toast till crunchy. By the way, this mooncake is preferably not to keep chilled over 24 hours. Just keep chilled before serving. Ingredients : 50gm    glutinous rice flour 20gm   wheat flour / ding fun 30gm ...