Snowskin Kaya Mooncakes
Finally started my first batch of mooncakes for this year – and I made Snowskin Kaya Mooncakes. The filling is firm kaya thickened by cornflour and plain flour. The inspiration for this kaya mooncake is from one of my favourite nyonya snacks, Kuih Salat. Instead of a kaya layer on top of glutinous rice layer, here I used the glutinous snowskin pastry to wrap the kaya.
I decided to try a new snowskin recipe from a Taiwanese cookbook as opposed to the one I used to make Snowskin Strawberry Mooncakes with. However the process was quite tricky with the pastry ending up quite sticky, so I had to add quite an extra amount of cooked glutinous rice flour to it. Apart from that, as the firm kaya was also quite soft and slightly sticky, I had to roll out the skin dough to wrap instead of the push and wrap method I used previously. As you can see from the photo, it ended up having a thicker layer of skin on the bottom. But it was worth all the effort, the combination of kaya and snowskin was delicious – however I think I would probably go back to the snowskin pastry I used for Snowskin Strawberry Mooncakes next time.
Here’s the firm kaya filling I used for these mooncakes. I won’t post the recipe for the snowskin I tried for this. However I would suggest you use the snowskin pastry for the Snowskin Strawberry Mooncakes I posted – just omit the strawberry paste essence, or replace with pandan paste essence if you want the snowskin to be green as well. I preferred the pastry to be white as that allowed the green kaya filling to just be translucent through the pastry, making each mooncake looking like a piece of jade!
[Ingredients]
Firm Kaya:
200ml coconut cream
2 eggs
110g caster sugar
1/4 teaspoon pandan paste, or adjust as necessary
20g plain flour
40g cornflour
pinch salt
http://cafeoftheeast.blogspot.com/
[Preparation]
Firm Kaya:
1. Whisk together eggs, sugar and pandan paste. Mix in flour, cornflour and salt.
2. Bring the coconut cream just to the boil in a saucepan. Pour the warm coconut cream in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Pour everything back into the saucepan.
3. Whisk the mixture over medium heat until it thickened and firmed up, and able to stand in peaks. Remove from heat. Pour into a bowl and plunge the bottom of the bowl into a larger bowl of iced-water to cool. Once cold, cover the surface of the firm kaya with cling film to prevent skin layer forming. Keep chill in the refrigerator overnight before using.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
I decided to try a new snowskin recipe from a Taiwanese cookbook as opposed to the one I used to make Snowskin Strawberry Mooncakes with. However the process was quite tricky with the pastry ending up quite sticky, so I had to add quite an extra amount of cooked glutinous rice flour to it. Apart from that, as the firm kaya was also quite soft and slightly sticky, I had to roll out the skin dough to wrap instead of the push and wrap method I used previously. As you can see from the photo, it ended up having a thicker layer of skin on the bottom. But it was worth all the effort, the combination of kaya and snowskin was delicious – however I think I would probably go back to the snowskin pastry I used for Snowskin Strawberry Mooncakes next time.
Here’s the firm kaya filling I used for these mooncakes. I won’t post the recipe for the snowskin I tried for this. However I would suggest you use the snowskin pastry for the Snowskin Strawberry Mooncakes I posted – just omit the strawberry paste essence, or replace with pandan paste essence if you want the snowskin to be green as well. I preferred the pastry to be white as that allowed the green kaya filling to just be translucent through the pastry, making each mooncake looking like a piece of jade!
[Ingredients]
Firm Kaya:
200ml coconut cream
2 eggs
110g caster sugar
1/4 teaspoon pandan paste, or adjust as necessary
20g plain flour
40g cornflour
pinch salt
http://cafeoftheeast.blogspot.com/
[Preparation]
Firm Kaya:
1. Whisk together eggs, sugar and pandan paste. Mix in flour, cornflour and salt.
2. Bring the coconut cream just to the boil in a saucepan. Pour the warm coconut cream in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Pour everything back into the saucepan.
3. Whisk the mixture over medium heat until it thickened and firmed up, and able to stand in peaks. Remove from heat. Pour into a bowl and plunge the bottom of the bowl into a larger bowl of iced-water to cool. Once cold, cover the surface of the firm kaya with cling film to prevent skin layer forming. Keep chill in the refrigerator overnight before using.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Asian Pastries, Mooncakes
posted by SeaDragon @ 4.9.05
6 Comments:
Lynn,
You're welcome.
BTW, Am currently struggling with a bout of annoying hay fever... You know the drill, watery eyes, runny nose, sneezing and headache... but will post the firm kaya recipe when I'm feeling a bit better.
Hi SeaDragon,
How are you feeling ...? Any better by now?
Hi Mrs Yap,
Thanks for asking... Yes, getting much better, as long as the weather doesn't get too windy again... :)
Hi SeaDragon cannot see your latest post for golden yolk puffs..........
Hi Rabbit Sim,
Please adjust your page encoding to 'Unicode (UTF-8)' should solve the problem...
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