Fruit and Nut Paste & Yam Paste for Mooncakes 五仁月餅餡,芋頭茸

Fruit and Nut Paste & Yam Paste for Mooncakes 五仁月餅餡,芋頭茸

Here we come again! I have two more mooncake paste for you all, that’s fruit & nut paste and Yam paste 五仁月餅餡,芋頭茸.

The fruit & nut paste is my hubby’s favourite one. I thought the old people love it only, but he loves it all the years. It is so easy to prepare and the ingredients I take it from my daily breakfast. Gather all together and form a ball, chill in the fridge to firm up. Then divide it within 35g for 50g cake mould. OR make it 50g for 75g cake mould.

And the other most popular one is yam paste, I bought it from the Oriental supermarket. The frozen one is cheaper and the result is the same as the fresh one.

Here is the link that I followed, thanks! 🙂

Yam Paste 芋頭茸

Ingredient & steps:

  1. 350g Yam, defrosted and cut into thick slices, steam about 20 minutes until soft. Mashup when it is still hot and sieve in a fine mesh.
  2. Put the mashed yam in a wok. Add the 120g sugar and pinch of salt.
  3. Get 1/2 tbsp of Sweet glutinous rice flour, mix with 120g water until well combined. Pour over the yam mixture and add 20g of vegetable oil, like peanut oil.
  4. Put on the medium-low heat, cook and stir all the time until the paste form thick. Off heat and wrap in a piece of cling film. Let it cool completely and chill in the fridge to firm up.

Fruit and Nut Paste 五仁月餅餡   

Ingredient: 

  • 130g Plain flour, fried on a frying pan without oil until it starts to turn yellowish. Off heat. Let cool and set aside.
  • Mixed nuts, like cashew nuts, walnuts, almonds, hazelnuts, or Brazil nuts, pumpkin seeds about 65g.
  • Dried fruits, like raisins, cranberries, candied orange peel slices 糖漬橙片, about 50g.
  • 15g toasted black or white sesame seeds
  • 15g Stem ginger, chopped
  • 100g Light brown sugar or use pitted dates soak in a little bit of water to soften, drained
  • 85g Neutral oil, like peanut oil but not olive oil nor coconut oil
  • 50g Water or orange juice

Steps: 

  1. Toast the mixed nuts and finely chopped with the mixed dried fruits as well, set aside.
  2. Mix all ingredients in a large mixing bowl. Gather all together to form a ball. Add a little bit of water if needed.
  3. Divide into each ball around 35g each for 50g cake mould or 50g for 75g cake mould. Store in an airtight container and chill in the fridge.
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3 Mooncake Fillings ~ Pandan Lotus Paste, Red Bean Paste, White Bean Paste(班蘭蓮蓉,紅豆茸,白豆茸)

3 Mooncake Fillings ~ Pandan Lotus Paste, Red Bean Paste, White Bean Paste(班蘭蓮蓉,紅豆茸,白豆茸)

A week later the 24th of September will be the annual Mid-autumn Festival 中秋節.

Few months ago, people have started to prepare all sorts of mooncakes already. All the famous & popular bakery in Asia, like Hong Kong, Taiwan, China, Malaysia, Singapore, etc. They started to sell all different mooncakes on the market. And people just acting crazy as they usually are, they lined up the long queues for days to buy those mooncakes from the famous bakery.

Then, as impetuous as I was, I nearly made them as well, only nearly but I didn’t, cause I haven’t make time to do it!  :p

Now, it is only just a week away, such mean it and rush for it. Although time is precious to me, I knew I still need to jump in.

The day before, I collect all the ingredients for the three different types of mooncake fillings, all standby to me for the next day to take action. And I blend 100g of pandan leaves (cut into pieces) with 500g of water in a blender. Pour into a soybean bag to drain the juice.

The first one is the pandan lotus paste, the second one is the red bean paste, and the last one is the white kidney bean paste. All beans soak up with water and finish the cooking but without mix up with other ingredients. And all ready for today.

All those pastes are low in sugar. So you can add more sweetness for your own like. I get inspired the recipe from this videos. Watch it if you interested.

The Pandan lotus paste, the red bean paste & the white kidney bean paste are all the same way to make. 

Ingredient & Steps:

  1. 150g Dried lotus seeds, washed
  2. 600g water to cook with lotus seeds until soft, drained and mashed. Then sieve through a fine mesh. Put in a clean wok.
  3. Mix 15g of glutinous rice flour with 3 tbsp of water, stir well. Pull into the wok with 75g of pandan juice, 100g of light brown sugar, a pinch of salt and 100g of neutral oil like rapeseeds oil or peanut oil (people usually use the peanut oil for more flavour).
  4. Turn on medium to low heat, cook the lotus paste. Keep stirring constantly and cook until the mixture all turn thicken. Off heat and wrap into a piece of cling film to let it cool completely. Keep in the fridge for later. And the paste will turn firmer for easy to handle.

All About Chinese New Year Cake & Snack from Previous Years

All About Chinese New Year Cake & Snack from Previous Years

Let me say Happy Chinese New Year to you guys, it is on this Friday, 16th of Feb, 2018, the year of Dog. Just 2 days after Valentine’s day! It should be really busy for all the Asian family already, the lady in the house obviously!

I just start to take action from today. But all the schedule and planning I have done before the last two weeks. Why? Is that serious? I can tell you the answer is YES! All I need to plan is how many stuff I’ll prepare, also my own vegan food as well.

This year I haven’t got time to try something new but I still loyal to my cake from all the past years. You can see how busy I am! Wish you all love them! ♥♥♥ Happy Chinese New Year, all the best wishes and good health to you all! 🙂

Chinese Crispy Peanut Puff – CNY Snack 新年食品, 炸油角

Steamed Golden Custard Cake ~ CNY, 富貴黃金糕 

Chinese New Year Crunchy Snack ~ 蛋散

Baked Vegan Crispy Savoury Cookies for CNY (焗南乳酥餅)

CNY Vegetarian ‘Lo Bo Gao’ (素食蘿蔔糕) – White Radish Cake

Vegetarian Radish Cake (港式素食蘿蔔糕)

CNY Sweet Coconut Rice Cake (椰汁年糕)

Chinese Sweet Rice Cake (椰汁紅豆年糕)

CNY Steam Molasses  with Ginger Pudding ~ 黑糖薑汁年糕

Pineapple cake II ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Rice Crispy with Nori & Peanut Bars ~ 花生海苔米果

Vegan Black Sesame Rolls II ~ 黑芝麻卷

Vegan Black Sesame Rolls II ~ 黑芝麻卷

Have you tried this before? Definitely, not many people remember it now. It is one of the traditional dim sums. If you like Chinese dim sums, do remember to save this recipe. It will disappear soon or later.

This is my second time to make this roll. Tune back to the first version was a long time ago, back to 2012. Wow, five years ago since.

The first recipe that I made was a bit thicker. Not easy to roll up but the taste was good though. The thinner the better! If anyone likes to try later, remember this little hint.

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Steamed Malaysian Sponge Cake ~ Mah Lai Goh黑糖馬拉糕

Steamed Malaysian Sponge Cake ~ 黑糖馬拉糕  Mah Lai Goh

What is steamed Malaysian sponge cake? Why is it called Malaysian but not Taiwan or Korea? I really don’t know, dear! It just one of my favourite dim sum in a Chinese restaurant.

One of the more common version is after British rule over the Malay Peninsula, retain the habit of afternoon tea, eat cake, but commonly found in coconut milk than milk on the Malay Peninsula, the oven is not easy to find, so used coconut milk instead of milk and using the steam method instead of using the oven to make a cake.

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Water-Chestnut Pudding with Osmanthus (桂花馬蹄糕) ~ Vegan

Water-Chestnut Pudding with Osmanthus  (桂花馬蹄糕) ~ Vegan

This is one of my family’s most favourable Chinese cake. When we have a breakfast in a Chinese restaurant for a special occasion. This is one of the traditional dim sums we must order it 桂花馬蹄糕.  It highly demands dim sum for most of the Chinese people.

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Chinese New Year Crispy Snack ~ 蛋散

Chinese New Year Crunchy Snack ~ 蛋散

Today is Chinese New Year Eve. Wish all the mummy finish their work and enjoy a happy dinner 團年飯 with family.

Happy New Year!

 

Please, can anyone help me to translate the name of this wonderful snack: 蛋散, into Chinese?

It is really interesting that I search from the google translate. They came out the word: Egg Powder. It gave me laugh a while and still can’t get it right!

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Chinese Crispy Peanut Puff – CNY Snack 新年食品, 炸油角

Chinese Crispy Peanut Puff – CNY Snack 新年食品, 炸油角

Chinese new year is coming, it is on 8th Feb, next Monday! It will be the year of the monkey!

 

Bless everyone has a Happy Chinese New Year and good health!

Before the big day, moms will be the busiest people in the kitchen. Not only the spring clean of the whole house for the Chinese new year. They need to prepare all the food, snacks and even planning to buy new clothes, new shoes for their children. Because they believe that everything needs to be new for the Chinese new year. It will bring all the luck to them. And the children will get the red envelope with lucky money from their parents, even from all married couple. That’s why all the children will be crazy about the Chinese new year. Also, the school will have two weeks holiday. Do you like to be a child? I do!  🙂

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Steamed Golden Custard Cake (Gluten-Free) ~ CNY, 富貴黃金糕

Steamed Golden Custard Cake ~ CNY, 富貴黃金糕 

Happy Chinese New year to everyone! It is the year of the Monkey on 8th Feb 2016! Wish everyone full of energy, happiness, and good health.

More people celebrate from the 23rd of the twelfth lunar month (January 31, 2016). They start to clean, thorough their houses to welcome a new year from then. And the other thing is people buy New Year food and snacks, New Year decorations, and clothes for the New Year before New Year’s Eve. Chinese New Year, like Christmas for Chinese.

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Vegan ‘Snow Skin’ Mooncake with Black Sesame Paste 黑芝麻冰皮月饼

Vegan ‘Snow Skin’ Mooncake with Black Sesame Paste 麻茸冰皮月饼

 

I love this mooncake, especially the black sesame paste filling. I did add some extra peanuts to upgrade 提升 the taste. After the first bite, I can feel the aroma of the toasted sesame seeds fill all over my mouth.

Have you noticed that the freckles on the skin, they’re absolutely adorable!

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