Pandan Custard Snow Skin Mooncake 班兰/香兰奶黄馅冰皮月饼

Easy snow skin mooncake with no shortening, no Gao Fen. This recipe yield soft and moist Pandan Custard Snow Skin Mooncake, everything made from scratch.

Pandan Custard Snow Skin Mooncake
This picture was taken before chill, the colour was darker green.

My childhood favourite festive food was snow skin mooncake. Every year, my mom would make a small batch of snow skin mooncake. I would sit by her side and wait for the snow skin to be ready. That waiting time was killing me. Her recipe was the traditional method, using Gao Fen (ready-to-use cooked glutinous rice flour) mix with oil, sugar, banana essence and water then let the dough rest for many hours (I don't know how long) before she assemble the mooncake. So as a junior foodie, I will watch the dough for her and while watching, I would grab some dough to "test" (actually I tasted) the texture for her. When the dough is elastic, it's ready. 

Pandan Custard Snow Skin Mooncake
This picture was taken before chill.
It's not ideal to cut snow skin mooncake before chill, the mooncake is simply too soft to handle.
Look at that piece at the bottom right... yeah, 我明知故犯, I cut that because the waiting time is killing me, again... >.< 

My hubby and son don't eat snow skin mooncake, not even a slice. There was a time I bought one big pack of Gao Fen, made one batch of snow skin mooncake to satisfy my crave, the leftover Gao Fen kept till expired and thrown away...all wasted. Therefore, now I don't make snow skin mooncake with Gao Fen. This recipe use a mixture a flour, mix and steam to get the chewy and soft texture. Very similar to Daifuku/ mochi recipe, added pandan and coconut flavour with my favourite creamy custard fillings, these are so yummy!

Pandan Custard Snow Skin Mooncake
This picture was taken after chilled overnight in the refrigerator, the colour was lighter.
Texture still very soft and moist.
I must cut it right after I removed the mooncake from the refrigerator, otherwise it's too soft to handle...

Ingredients: 材料

2 tbsp Glutinous Rice Flour (for dusting) 糯米粉 2汤匙 （手粉）

1x 50g Mooncake Mould 50克的月饼模具 


Pandan Snow Skin Dough: 班兰/香兰冰皮材料

15g Pandan Leaves 班兰/香兰叶 15克

100g Milk 牛奶 100克

25g Glutinous Rice Flour 糯米粉 25克

20g Rice Flour 粘米粉 20克

10g Wheat Starch 澄面粉 10克

30g Icing Sugar 糖粉 30克

15g Coconut Oil 椰子油 15克


Creamy Custard Filling: 奶黄馅材料

5g Custard Powder 卡士达粉/ 吉士粉 5克

30g Wheat Starch 澄面粉 30克

5g Cake Flour 低筋面粉 5克

55g Milk 牛奶 55克

15g Salted Butter 牛油 15克，用含盐的味道甜而不腻

30g Castor Sugar 细砂糖 30克 

1 Egg 鸡蛋 1粒

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Prepare cooked flour for dusting: 准备手粉

Microwave method: Cook 2 tbsp glutinous rice flour in microwave (800W) for 1 minute. Stir and cook 30 seconds. Stir and cook another 30 seconds. Remove from microwave and set aside. If cooking more flour, increase the cooking time. 
微波炉：微波煮两汤匙糯米粉，搅拌后煮30秒，搅拌后再煮30秒或至没有生粉的味道即可。

Stove top method: Fry fry the glutinous rice flour in a pan over low heat until slightly yellowish.
平底锅：低温干炒至没有生粉的味道即可。

2. Blend pandan leaves and milk in a blender, extract 90g pandan milk. 
班兰叶和牛奶搅拌，取90克班兰奶。

3. Mix all pandan dough ingredients in a bowl, pour through a sieve. Steam in a hot steamer for 20 minutes. 
把所有冰皮材料混合，过筛。蒸20分钟。

4. Remove from steamer, use a pair of wooden chopstick, stir the cooked dough until smooth. If making bigger portion, use a stand mixer. Cover with cling wrap, chill for 15 minutes.
蒸好立刻用筷子搅至顺滑。盖上保鲜纸放进冰箱冷藏15分钟。

5. Divide dough into 6 portions (25g each), roll into ball.
分割6份25克冰皮面团，揉成小球状。

6. Prepare creamy custard filling: 奶黄馅做法

Heat milk and sugar in a saucepan over low heat until sugar fully dissolved. Turn off heat, sift in all flour, mix well. Add egg and butter, cook over low heat, stir constantly until the paste is smooth and glossy. Remove from pan, cover with cling wrap and chill for 30 minutes. Divide the paste into 6 portions (25g each), roll into ball. Freeze for 15 minutes.
牛奶和糖小火煮溶，熄火。过筛加入粉类，拌均。加入鸡蛋和牛油，小火煮至顺滑有光泽。煮的过程必须不断搅拌。离火，盖上保鲜纸放进冰箱冷藏30分钟。分割6份25克，揉成小球状。放冰箱雪藏15分钟。

7. Assemble mooncake: Wrap in fillings, roll into ball, dust with some cooked flour. Use a mooncake mould, shape and imprint designs. 
包入馅料，撒上少许手粉，用月饼模印上图案。

8. Put in mooncake case/ air-tight container, chill at least 3 hours before serve. This snow skin mooncake is very soft and fragrant. Best consumed within 3-5 days.
刚做好的冰皮月饼很软，先不要切。需放进密封盒，冷藏3小时以上，即可。在3天内享用是最佳，五天后冰皮会开始老化，不建议收太久。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Bumble Bee Mushroom Chicken Rice Bento 香菇酱油鸡饭（可爱小蜜蜂便当）

Let it bee..... Beelieve in yourself, bee yourself, bee awesome! 
Rice Based Bento ~ Bumble Bee Mushroom Chicken Rice Bento 香菇酱油鸡饭便当. 

Made this cute little bees bento for my son, filled with his favourite Mushroom Chicken Rice, topped with egg, french beans, spinach and crab stick. It's an easy to make and yummy lunchbox! ;)

How I make it:
中文翻译：请在网页的右边点击Translate, 然后选择中文翻译

1. Cook the rice following this recipe:

 << Mushroom Chicken Rice Recipe 点击进入：香菇酱油鸡饭食谱 >>

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2. Cook egg sheet. Cut the egg sheet according to the bento box size. Use as many sheets as you like, I made 2 sheets. I used the remaining to make sandwich.

3. Use round cutter, cut out some holes on one of the egg sheet to make bumble bees.

4. Make bumble bee wings using white part of a crab stick as shown in the picture.

5. Fill bento box with mushroom chicken rice. Optional: line 2 sides with lettuce.

6. Cover the top part with egg sheets. Fill the bottom with french beans and spinach. 

7. Make flowers using red part of a crab stick. Place bumble bees and flowers as desired. Add facial details using seaweed and it's done!

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Crab Stick & Spring Onion Rolled Omelette/ Egg Roll 香葱蟹柳蛋卷

Rolled omelette aka egg roll is not something new in my home cooking menu. I love to mix and match ingredients to come up with different flavours and combinations so that we won't get bored eating "fried egg".

I created this dish because my son told me he hates spring onion fried eggs. Ahh... spring onion fried egg is the easiest last-minute meal idea, I don't want to remove this dish from my home cooking menu >.< !! So I tweak the recipe, added some fish sauce and some shredded crab sticks to make it more flavourful and colourful, cooked using Tamagoyaki/ Japanese Egg Roll method. It makes a perfect side dish anytime and it's ideal to be packed in bento/ lunchbox as it tastes good warm or cooled. Now, this simple egg roll filled with spring onion and crab stick has become one of the "fried egg" that my son loves, yeah actually not only him, my whole family love this.

Crab stick & spring onion egg roll served with sweet vinegar pork ribs and stir fry spinach,
a simple and delicious rice bowl for my son.

Crab stick & spring onion egg rolls made using 3 eggs this time, along with steamed chicken with Chinese sausage and steamed rice.
Photo updated: June 2023.

Ingredients:
材料

2 Eggs 鸡蛋 2粒

2 Crab Stick, shredded 蟹柳 2条，切丝

1 stalk Spring Onion, finely chopped 青葱 1棵， 剁碎

Some oil for cooking 油 适量

Seasoning: 调味料

1/2 tsp Fish Sauce 鱼露 1/2小匙

1/4 tsp Light Soy Sauce 酱油 1/4小匙

Dash of White Pepper 胡椒粉 少许

1/4 tsp Sesame Oil 麻油 1/4小匙

1 tbsp Chicken Broth (low sodium) 低盐鸡汤/上汤 1汤匙

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Lightly beat eggs in a bowl. Add in spring onion, crab stick and seasoning, mix well.
鸡蛋打散，加入青葱，蟹柳和调味料，拌均。

2. Heat a lightly greased non-stick rectangular/ round pan. When the pan is hot, pour a thin layer of egg mixture into the pan. Tilt to cover the pan. 
烧热少许油，倒入一层蛋液。

3. When the egg is about to cook through (bottom is set but the surface still soft), roll it up. Move to the side.
蛋液半熟时，卷起。

4. Pour another thin layer of the egg mixture. Tilt to cover the pan including the bottom of the first omelette. 
再倒入一层蛋液。

5. When the 2nd omelette is about to cook through, roll up with the first omelette. 
蛋液半熟时和之前的蛋卷，卷起。（参考图片做法）

6. Repeat step 4 & 5 to use up all the egg mixture (For 2 eggs recipe, I usually cook 2 layers only). Remove the egg roll from the pan when it's done. Slice and serve. For round pan, refer method here: Tamagoyaki/ Japanese Rolled Omelette Recipe.

重复步骤4和5至用完蛋液为止。两粒蛋的食谱做两层就可以了。用圆形平底锅可以点击这个链接参考做法：日式蛋卷/ 玉子烧食谱

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Chinese Deep Fried Prawn 中式炸虾球

This recipe is similar to my Crispy Fried Fish Fillet recipe, using only a basic combination of flour and some simple seasoning. Fresh prawns have natural sweetness, therefore there's no need to add MSG or chicken powder to the seasoning/ batter. Deep fry at the right temperature, these deep-fried prawns are juicy on the inside, the outer crusts are crispy, even the prawn tails can be eaten. ;)

Ingredients:
材料

6 Prawns 大虾 6只


(A)

1/4 tsp Garlic Salt 蒜盐 1/4 小匙
(can be replaced with crushed garlic and salt 可以用蒜茸和盐取代）

1/4 tsp Sesame Oil 麻油 1/4 小匙

Dash of White Pepper 胡椒粉 适量

1/4 tsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1/4 小匙


(B)

45g All Purpose Flour 中筋面粉 45g

*1/2 tsp Baking Powder 发粉 1/2 小匙

* I usually use baking powder. However, this can be replaced with double-acting baking powder, the batter will expand more. 也可以用双倍发粉，会膨胀更大。

1 tbsp Potato Flour 薯粉 1 汤匙

1/8 tsp Salt 盐 1/8 小匙


(C)

1/2 tbsp Sesame Oil/ Cooking Oil 麻油/ 菜油 1/2 汤匙

65g Cold Water 冷水 65g



～～～～～～～～～～～～～

Some oil for frying 油 适量

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

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Method:
步骤

1. Clean and dry the prawns. Shelled, deveined and leave the tail intact. Slit the bottom of the prawn.  Add in (A) and mix well. Cover and let marinate for 15-30 minutes. 
把虾洗净抹干，去壳（留尾巴），去内脏，在虾的底部切几刀，然后加入 （A）拌均。盖上，腌15-30分钟。

2. Heat up oil to 180'C-190'C. In a bowl, sift in (B). Add in (C), mix well.
烧热油至180-190度。将（B）过筛，加入（C），拌均。

3. Dip and coat the prawn with batter.
虾肉沾上面糊。

4. Deep fry until golden. Remove and drain the excess oil. Serve right away. 
炸至金黄色或至熟，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

By readers, some feedback from those who have tried this recipe:

By Evelyn Chow

By Evelyn Chow

How to make Crispy Fried Shallots & Shallot Oil 香脆红葱头酥和葱头油做法

Crispy Fried Shallots is a popular condiment used in Asian cuisines as garnishing and can be used in cooking to elevate the flavour. 

Crispy shallots and shallot oil are the must-have ingredients in my kitchen. If you're following my recipe post, you'd know I love to garnish my home cooked dishes with fried shallots. As for shallot oil, it can be used in marinating meat or add in steamed fish, tofu dishes or blanched vegetables. 

The process of making fried shallots can be tedious if you slice the shallot manually with a knife or cutter. All these years I have been using my "hand power" to slice shallots, I knew how difficult it is. 

This was one of the picture that I randomly took few years back in 2017.
The shallots were sliced manually, took long time to slice...

Recently, I have got this 2 in 1 Salad & Fruit Dessert Maker from Song Cho, you can find the product description here. I have tried using this machine to slice shallots and it was brilliant! The shallots were sliced very quickly, effortlessly and the thickness is even although the shapes of each slices may not in perfect round shapes. Watch this video here to see how it works:

Celebrating Singapore's 54th birthday, Song Cho 2 in 1 Salad & Dessert Maker is going $54 each from now till August 12, 2019.
Available at their showrooms and eshop only, while stock lasts.
🏠 Showrooms - https://www.songcho.com.sg/Store-Locator
🛍 Eshop - https://www.songcho.com.sg/Promotions

Picture by Song Cho

Ingredients: 材料

400g Shallot (peeled & washed) 洗净，去了外皮的红葱头/小葱头 400克

Cooking Oil (enough to cover the shallots) 菜油 适量

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Slice shallot thinly. The easiest way is to use Song Cho 2 in 1 Salad & Dessert Maker, use the green cutter insert #1 for cutting thin, smooth and even slices. 
红葱头/小葱头切薄片。建议用松厨蔬果甜品制造器来切，非常快速，厚度又均匀。

2. Add oil in a pan/ wok (I use Song Cho Ideal Wok), the oil has to be enough to cover the shallots. 
锅里倒入适量的油（冷锅下油），油量需足够盖过葱头片。我用的是松厨IDEAL万能锅。

3. Place a wooden chopstick or drop a thin slice of shallot in the oil to check if the oil is sufficiently hot for frying. 
以中小火烧热油。用木筷子或放入一片葱头试油温。

4. When the oil is bubbling around the chopstick/ shallot, carefully add in all the sliced shallots. Fry over medium low heat, gradually stir with a pair of wooden chopsticks.
木筷子或葱头片周围有气泡后就加入所有的葱头片。

5. When the shallot turn light golden brown, remove the pan/ wok from heat and pour the oil through a sieve to separate the crispy shallots and shallot oil.
中小火炸至浅金黄色后过滤，把葱头酥和葱头油分开。炸的过程需不断搅拌才能均匀上色。

6. Once completely cooled, store crispy shallots in air-tight containers for up to 3 months Shallot oil can be stored in a glass jar/ containers for about 1-2 weeks. Shelf life may be vary depends on the room temperature and humidity. 
完全冷却后分别放进密封罐即可。葱头酥可以收大概3个月左右，葱头油可收大概1-2星期。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!