This Mid-Autumn Festival, indulge in the enticing array of hand-crafted mooncakes from Raffles Singapore, as it pays tribute to this celestial tradition. From now until August 25, 2015, all four or 8-piece mooncake box purchases are entitled to a 25 % Early Bird discount. This mooncake is extremely decadent and dessert-like, excellent for a post mid-autumn dinner treat. Guests might purchase Shang Palace’s mooncakes at the lobby of Shangri-La Hotel, Singapore from 17 August to 27 September 2015 and at retail booths located at shopping malls island-wide, including Takashimaya, VivoCity, Jurong Point and Parkway Parade, to name a couple of. Spot the ball in the center and cover entirely with skin dough pinch to seal.
Also generating its debut is the Cranberry Paste with Salted Egg Yolk Snowskin Mooncake ($73 / box of eight), a ideal marriage of salted egg yolk heart ensconced in tantalizing sweet cranberry paste. I have only added minimum of cream to smoothen the filling and some icing sugar to sweeten it. Taste wise is smooth and creamy durian flesh ice cream liked texture. The recipes below are snow skin mooncake and the Caramelia Szechuan peppercorn ice cream. Distinct flavours of the regular baked mooncake skin envelop fragrant white lotus paste.
It comes with a plunger, so all you have to do is put your mooncake ‘ball’ into the mould, press, and push the plunger to release the moulded mooncake. For the snowskin, I will roll them flat making use of two sheets of plastic/ cling wrap, put the durian pulp in the centre, and covered with the snowskin like a ball. Paying tribute to our nation for the duration of this exceptional SG50 year, award-winning Masterchef Lap Fai from Hua Ting Restaurant has specially put collectively new mooncake creations to commemorate Mid-Autumn Festival and Singapore’s 50 years of independence.
However, the filling turns out like the lengthy tube durian ‘cake’ that is sold in supermarkets and tourist shops. While I never really uderstand snow skins and how mooncakes are produced, I’m in awe of how beautiful they are and want to attempt 1 so terrible. Ambitious on my component, I thought, Why can not I make mooncakes like ice cream mochi?” Snow skin mooncakes are not as well far off from mochi in my thoughts, except the obvious texture difference. With such motivation, I went to purchase the necessary ingredients and began working on my 1st snowskin mooncake.
Wrapped in a pleasing pastel orange velvety snow skin complemented with an aromatic green bean and sweet potato that delivers the correct balance of sweetness. I followed the recipe closely except that I substituted with vegetable oil and golden syrup. I have attempted this more than the weekend, the skin was certainly soft and taste excellent as opposed to these sold commercially that’s grainy.
