Last year around this time, I made the traditional mooncakes. If you never heard of the Mid-Autumn Festival (aka Moon Festival), a brief introduction is on that page.
I spent a month in Hong Kong this summer and ordered a customized mooncake mold which engraved with my blog’s name “Gin’s Kitchen”. So I’m very excited to use it for the very first time today.
As you can see from my posts, I am a big fan of Christine Ho. I like a lot of her recipes, including this Pandan Snow Skin Mooncake recipe. Happy Moon Festival!!
Ingredients: (makes 10 mooncakes with a 75g mold)
2 TbspMung bean filling
|Glutinous rice flour
Cooked glutinous rice flour (for coating)Pls see Christine’s recipe here
(I’m using a 75g mold and the ratio for filling and dough is 2:3)
- To make the pandan juice, steam the frozen pandan leaves for about 10 minutes in a steamer, then cut leaves into small pieces and blend with a food processer. (picture 1)
- Use a cheesecloth to squeeze out the pandan juice. (picture 2)
- Combine all types of flour and sugar in a mixing bowl. Set aside.
- In a separate bowl, mix milk, condensed milk, pandan juice and oil together and pour into the flour mixture. Mix until there is no lump. Pass through a fine sieve to have the finest texture. (picture 3)
- Steam the batter in a steamer over medium-high heat for about 20 minutes. Remove from the steamer and let it cool. Lightly knead dough by hand and until smooth. (picture 4)
- Cut dough into 10 portions, about 45g each. Mung bean filling should be 35g each, roll each into a round shape. (pictures 5 and 6)
- Wrap each filling ball with a dough and shape it into a ball. (picture 7)
- Lightly dust the mooncake ball and dust the mooncake mould with cooked glutinous rice flour, shake off excess four from the mold. Place the mooncake ball in the mold and press to print the pattern. Repeat this step for the rest of the dough and fillings. (pictures 8 and 9)
- Refrigerate overnight.
The flour help remove the mooncake from the mold easily. You don’t need to worry about the excess flour (see picture below) as you can use a clean brush to brush it off.
I love your mooncake mould. Beautiful imprints. Can you post a picture of your mooncake mould? Which shop in HK customised it? How much was it?
Hi Tan: Thanks for your comments. I ordered my custom moon cake mold at 光輝 in Yau Ma Tei. I had to design it myself and send the drawing to Mrs. Lui (呂). My moon cake mold is 75g. You can choose to have a round one or a square one. If I remember it correctly, mine is about HK$200. Smaller size is cheaper and a 100g one costs more. Unfortunately, I lost their name card, but Mrs. Lui’s phone number is 6794-9029 in Hong Kong. She receives text messages. I almost ordered mine from Orange Baking Store at Nan Fung Center (www.orangebakingstore.com), but all these places only take custom orders once a year, I missed the window. I will post a picture of the moon cake mold on this blog.
Hi Gin, Thanks for sharing your contacts. Is there any blog/email address for Mrs. Lui? I am thinking of corresponding with her via email instead of calling her from Malaysia to HK. Thanks alot.
Hi Rosalind: I finally got her contact details. Here are her full contact details:
Kwong Fai Steam-Case & Kitchen Ware Co.
G/F, 275, Shanghai Street
Kowloon, Hong Kong
Email: firstname.lastname@example.org or email@example.com