Single Yolk and Lotus Paste Mooncakes单黄莲蓉月饼

This will be my last batch of baked mooncakes, using the new mooncake mould just bought recently. I like this mould because it is not only look flat and one layer like normal mooncake mould, it has three layers, like Chinese say 层次感 ...And i love wooden mooncake mould, because i enjoying the process of knocking here and there ^_^..

I saw this pattern only left one, quickly grap it and the price also cheaper than others, thought maybe due to last piece..

I use this golden syrup which i have kept for a year, the longest you kept, the nicer of the mooncake turned out. After this, i need to buy some to keep for next year mooncake festival...

Ya, one more tip i learnt, when you waiting for 回油 (freshly baked mooncake will be hard, you need to wait few days to let the mooncake skin return to oil and soft ), try not to lay dolly paper or baking paper underneath the mooncakes, the process of 回油 will be slow because the oil will be absorbed by the paper instead of mooncake..

I prefer just single salted egg yolk rather than double egg yolks (i feel too much of yolks), saltiness from the salted egg yolk just balance out the sweetness from lotus paste, perfect combo..

Single Yolk and Lotus Paste Mooncakes单黄莲蓉月饼
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9 large mooncakes

Pastry
325g Hong Kong Flour or super fine flour
225g Golden syrup
75g cooking oil or peanut oil
1/2tsp alkaline water

Method
1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and alkaline water, slowly pour into flour.
3. Use a spatula or hands to mix till form soft dough. Cover and rest it for 1 hour.
4. To weight 60g each and shape to ball.

Filling
800g lotus paste
9pcs salted egg yolks (brush with rice wine, steam for 5mins)
30g melon seeds, toasted

Method
1. Add melon seeds with lotus paste, combine well.
2. Weight one salted egg yolk and lotus paste to 100g each, shape to ball.

Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)

To make mooncake
1. Flatten the pastry ball and place a lotus paste filling in the centre, wrap and seal the dough slowly by pushing them until totally cover the whole filling, slightly shape into ball again.
2..Lightly flour the mould, knock out excess flour.
3. Place a mooncake ball into the mould and flatten the base with your palm.
4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed.
5. Bake at a pre-heated oven at 180c for 7mins.
6. Remove mooncakes from oven and set aside to cool for at least 15mins.
7. Apply egg wash on the whole mooncake and bake at preheated oven at 170c for 15-20mins or until golden brown.
8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to soften the mooncake skin.

You might thought i like to eat mooncake since i made so many types, no, you were wrong, i like to make them but i don't really like to eat them, hehehe..Here were some sent to relatives and friends..

After baked version, the next will be snowskin mooncake which is my children's favourite, will make them in these two days so i can serve them during the BBQ party which will held on this Sunday of Mid-Autumn Festival ..how are you going to celebrate this coming Mid-Autumn festival?

祝你们中秋快乐。。。。月圆花好 Happy celebrate Mid-Autumn Festival ..

Five Happiness Nutty Mooncakes 五仁月饼

I have bookmarked this recipe from Helena's kitchen since last year, finally i have a chance to try out this year..No one in the family fancy this mooncake except me, so i bake into the smaller size and small quantity..At the same time, i also able to clear all the leftover nuts (example pistachio from CNY) and "gam gam" (just nice) i have only 5 types of nut left, so perfectly to match this 五仁 (five types of nut).

Nuts and Dried fruits

I use the smaller pattern from this mooncake mould. I have started "Xian" (loose interest) on the bigger size of dragon pattern because i just bought another new mooncake mould, hehehe..

Five Happiness Nutty Mooncakes 五仁月饼
(recipe source: fillign recipe from Helena’s kitchen, with minor changes)

Pastry
130g Hong Kong Flour
90g Golden syrup
30g cooking oil or peanut oil
1/4tsp alkaline water

Method
1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and alkaline water, slowly pour into flour.
3. Use a spatula or hands to mix till form a soft dough. Cover and rest it for 1 hour.
4. Weight 25g each and roll and shape into ball

Filling
40g almond, toasted and grind coarsely
40g pistachio, toasted and grind coarsely
40g walnut, toasted and grind coarsely
25g pine nuts, toasted
25g pumpkin seeds, toasted
20g raisin, chopped into small pieces25g dried cranberry, chopped into small pieces
25g dried winter melon, chopped into small pieces
20g chicken floss

60g Kor fun (cooked glutinuous rice flour) or adjust accordingly
50g water or adjust accordingly
30g cooking oil or adjust accordingly
20g sugar or adjust accordingly
1/2tsp Nam Yue (red fermented soy paste)
A pinch of Chinese five-spices powder

Method
1. Mix all ingredients together.
2. Weight 20g each and wrap with a piece of cling film and shape into ball.

Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)

To assemblemake mooncake
1. Flatten the pastry ball and place a nutty filling in the centre, wrap and seal the dough by slowly push the dough until totally cover the whole filling. Slightly shape into a ball again.
2..Lightly flour the mould, knock out excess flour.
3. Place a mooncake ball into the mould and flatten the base o the biscuit with your palm.
4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed.
5. Bake at a pre-heated oven at 180c for 7mins.
6. Remove mooncakes from oven and set aside to cool for at least 15mins.
7. Apply egg wash on the whole mooncake and bake at preheated oven at 170c for 15-20mins or until golden brown.
8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to soften the mooncake skin.

Coconut mooncakes 椰蓉月饼

I have been figuring out what recipe to make using this lovely double happpiness 双喜 mould given by "Penang gang" . Finally i decided to try this coconut mooncake which is also new to me..

This mould is round and flat, perfect for this recipe, so i don't need to fill so much of coconut filling, so the sweetness of this mooncake tasted just nice.

Both pastry and filling adapted from Joceline and Eileen were easy to handle,, definitely a keeper..

My method of eggwash..

Coconut mooncakes 椰蓉月饼
(recipe source: pastry recipe from Butter,Flour & Me, coconut filing from Eileen, with minor changes)
*using double happiness 双喜 mould, makes 11 pcs , leftover 3 pcs filling

Pastry
130g Hong Kong Flour
90g Golden syrup
30g cooking oil or peanut oil
1/4tsp alkaline water

Method
1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and alkaline water, slowly pour into flour.
3. Use a spatula or hands to mix till form a soft dough. Cover and rest it for 1 hour.
4. Weight 20g each and roll and shape into ball

Filling
15g cooking oil ( original recipe use butter)
70g sugar
150g grated coconut (from young coconut)
40g Kor Fun (cooked glutinous rice flour)
30g water
10g roasted sesame seeds

Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)

Method
1. Mix grated coconut with Kor Fun together, set aside.
2. Add cooking oil and sugar in a saucepan, cook till sugar dissolved.
3. Add in grated coconut and water, stir and mix well.
4. Remove from the heat and add in roasted sesame seeds, mix well. Set it aside to cool.
5. Weight 20g each and roll and shape into ball.

To make mooncake
1. Flatten the dough ball and place a coconut filling in the centre, wrap and seal the dough by slowly push the dough until totally cover the whole filling. Slightly shape into a ball again.
2..Lightly flour the mould, knock out excess flour.
3. Place a mooncake ball into the mould and flatten the base o the biscuit with your palm.
4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed.
5. Bake at a pre-heated oven at 180c for 7mins.
6. Remove mooncakes from oven and set aside to cool for at least 15mins.
7. Apply egg wash on the whole mooncake and bake at preheated oven at 170c for 15-20mins or until golden brown.
8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to let the mooncake skin soften.

Launch of Imbi Palace Group Rebranding 皇宫海鲜酒家

Did you ever see a mountain of dried abalones before? I just seen it when i was invited to the launch of Imbi Palace Group Rebranding dinner. I was honoured to be invited as Palace restaurant is one of my favourite Chinese restaurant, I like to visit their branch at Klang, Klang Palace.

Earlier this year, they closed down their outlet on Jalan Imbi to make way for the development projects in the city. That was their first outlet, the place where it all started. Their management do not want Imbi Palace just gone this way and after some thought they decided to change their company name to Imbi Palace Group. So Imbi Palace Restaurant history and heritage will continue to live on in the company name. With the new name, a new logo now represents the restaurants. As with the previous logo, the corporate colour is Gold. Gold represents the gold standards adhere to in the food, in terms of taste and quality and service excellence. The Chinese calligraphy stroke in the new logo stands for culture, tradition and art.
Their restaurant specializes in Cantonese food with a wide range of 'live' seafood, HK dim sum and barbeque, Lanzhou 'la mien' and Cantonese porridge and noodles. The noodles are specially imported from Hong Kong to give an authentic taste.

Speech given by the chairman - KMN Mr. Lum Tuck Loy

Official launch of Imbi Palace Group Rebranding by Mr. Lum Tuck Loy and Mr. Chin Hon Yin (Executive Director)

  

Guests to take home this yummy snowskin mooncake as souvenir..

There were few cooking demo presented to the guests..

Chef slicing the crispy Golden Peking duck

Pan fry stuffed scallops

chef show to us the cooked abalone

Hand making ramen

shaving noodles

making snowskin mooncake

Ok, now dinner time..

1st Dish:
蟲草花鲜螺头燉花膠汤

Double Boiled Cordyceps Flower with Top Shell & Fish Maw

-a very healthy and nutritious soup. It helps improve skin complexion, nourishes our Yin, and cleanses our kidney.

2nd Dish:

堂片北京鸭

Crispy Golden Peking Duck

-Peking Duck is popular duck dish from Beijing that has been prepared since the imperial era. Today, it is considered one of China's national foods.

This dish is appreciated for its thin crispy golden skin with just the right amount of meat. To enjoy this dish, take the skin and meat, add some scallion and our specially prepared hoisin sauce and wrap it in the home-made thin pancakes called Momo at your table. If you do it right, when you bite into it, the juices from the meat will trickle between your finger tip.

3rd Dish:

堂煎百花鲜带子

Pan Fried Stuffed Scallops

-They chose the finest scallops from the icy cold waters of Canada. This is combined with Banana Prawns from the Gulf of Carpenteria. The scallops are stuffed with fresh prawns to create two distinct flavors and aromas.

4th Dish:

白菌汁菇菇鸡

8 Treasures Truffles Chicken

-For this particular dish, the chicken is prepared by stuffing 8 different types of mushrooms that has been infused with truffle sauce. The entire chicken is hung up to roast to bring out the rich flavor of the chicken meat while maintaining a crispy skin on the outside. Due to the “hanging”, you will notice that the neck of the chicken is longer than usual, and that is how the name, Kookoo chicken comes about.  

5th Dish:

烧焗西班牙排骨

BBQ Broiled Spanish Pork Ribs

The ribs are from the Spanish Iberian pig, which is known for its nutty flavour, and its delicate melt-in-your-mouth marbling. The Iberian pig’s diet of acorns gives it a uniquely tender, rich and rosy meat.

6th Dish:

鲍汁南非18头干鲍

South African Dried Abalone

-The South African Dried Abalone looks like a golden ingot that signifies wealth and prosperity. Harvested from the unpolluted seas off the coast of Hermanus, the quality of the abalone is assured because they follow international Food Safety methodology, that is, the HACCP (Hazard Analysis Critical Control Points), in its preparation process. Notice the texture of the abalone is sticky, rich and chewy.
The word 18-head is a measurement unit in Chinese kitchen for the size of the abalone. This means you get 18 pieces per 600 gram – which is a very large abalone. They normally sell this for RM168, but for their promotion period, you can have this at RM88 per piece – while stocks last.

7th Dish:
兰州刀削拉面

LanZhou Knife Shaved Ramen

-This is a delicacy from Lan Zhou, GanSu, China and is a heritage food enjoyed for generations. The Ramen is shaved off a ball of dough and as such none are identical, and it was served in a pickled vegetable soup.

8th Dish:
鸭丝素炒拉面

Braised Noodle with Duck Meat

Peking duck is generally served in two different styles, the first is the crispy duck we had earlier and the second where the duck meat is braised with noodles.

9th Dish:
冰皮月饼

Snow Skin Mooncake

9th Dish:
椰皇布丁

Coconut Pudding

- silky smooth and refreshing!

I also recommend you to like them on their facebook page as well as joining their contest! Facebook: https://www.facebook.com/ImbiPalaceGroup

FACEBOOK CONTEST: TAG A TABLE OF TEN CONTEST

Contest Period : 3 – 23 September 2012

1st Prize : 1 x RM1,988 meal voucher for 10
Consolation Prize : 5 x RM756 meal voucher for 10

 Current they have 4 outlets:

1. Mutiara Palace Restaurant, Mutiara Damansara

2. The Klang Palace Restaurant, Centro Mall, Klang

3. Grand Palace @ Pavilion

4. The Jaya Palace Restaurant, Menara LYL

There will be a new outlet next month:

Palace @ Setia City in Shah Alam with banquet facilities of over 250 tables

** picture courtesy from Mantra Interative