Rose Lychee Coconut Jelly Mooncake 椰香玫瑰荔枝果冻月饼

These jelly mooncakes are very refreshing and well-loved by children, and it's perfect for the mooncake hater at home!

Ingredients: 
中文食谱：请在网页的右边点击Translate,然后选择中文翻译

10g Konnyaku Jelly Powder

1 pack Nata De Coco (I use Lychee flavour)

330g Coconut Water

480g Water

80-100g Sugar (adjust the sweetness to taste)

2 tbsp Rose Syrup

1-2 tsp Chia Seeds (soaked with 2 tbsp Water)

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: 

1. In a bowl, combine sugar and jelly powder. In a cooking pot, combine water, syrup (from the nata de coco), water and coconut water. 

2. Combine both mixtures, stir constantly and bring to a boil. Turn off the heat and add nata de coco, rose syrup and chia seeds.

3. Fill the mooncake mould with the jelly liquid. Refrigerate until set, unmould and serve chilled. 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 "FAVOURITE" the pages if you wish to see my post on the news feed. 

We Bare Bears Snow Skin Mooncakes With Sweet Potato Pumpkin Filling 南瓜甜薯馅+流心酒精巧克力双口味冰皮月饼【咱们裸熊可爱造型月饼】

I've always adored making cute mooncakes and this year I tried something new, an impromptu decision to make some bears ~ We Bare Bears Snow Skin Mooncakes🐻‍❄️🐻🐼

I made two snow skin flavours, the plain ones are filled with homemade sweet potato pumpkin paste, and the Mocha snow skin mooncakes are filled with Champagne Truffle. This homemade paste is healthy, low in sugar and less oil, and it's made using fresh pumpkins and sweet potatoes. Click the link below if you'd like to try making it.

<<Click here for Homemade Sweet Potato Pumpkin Paste Recipe 点击进入南瓜甜薯馅食谱>>

Mocha snow skin mooncakes are filled with Champagne Truffle, so yummy!

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

25g Glutinous Rice Flour

25g Rice Flour 

15g Wheat Starch

25g Icing Sugar

15g Condensed Milk

115g Milk

15g Cooking Oil/ Coconut Oil

Optional: 

Flavours - Coffee + Cocoa Powder 

Fillings - Sweet Potato Pumpkin Paste With Toasted Pumpkin Seeds + Champagne Truffle

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:

1. Mix all dough ingredients in a bowl, pour through a sieve. Steam in a hot steamer for 15 minutes. Remove from the steamer, stir or knead the cooked dough until smooth. If making a bigger portion, use a stand mixer to knead the dough. 

2. Divide the dough, add flavours and fillings, and shape it as desired. 

Note: 

• I used 25g dough + 25g filling for each mooncake. 
• Use charcoal powder + water or edible marker to draw the facial details. This is the simplest and quickest method that only takes a few minutes to decorate.
• These snow skin mooncakes are soft but easy to handle. 
• Storage: Put in mooncake case/ air-tight container and keep chilled. 
• Best consumed within 3 days while the snow skin is soft and yummy. 

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 posts on your news feed. 

Enjoy!

Sweet Potato Pumpkin Paste - Low Sugar, Reduced Oil Recipe 南瓜甜薯馅【健康低糖少油配方】

This year, I've created this new mooncake filling which is a healthy, less-sweet and reduced-oil Sweet Potato Pumpkin Paste suitable for making snow skin mooncakes and other pastries or bread fillings.

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

265g Sweet Potato 

155g Pumpkin

100g Water

4pcs Pandan Leaves 

2-3 tbsp Sugar, adjust the sweetness to taste

1/2 tbsp Glutinous Rice Flour + 1 tbsp Water (mix well before adding in)

1 tbsp Coconut Oil (add more if you're using the filling for baked mooncakes)

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:

1. Cook and blend the sweet potato, pumpkin and water until smooth. If you don't have a blender, you can steam and mash the mixture through a sieve.

2. Transfer the puree to a non-stick pan together with the remaining ingredients. Cook over low heat and stir constantly until the paste is no longer sticking on the pan. Let it cool completely and it's ready for making snow skin mooncakes or other pastries. Store the paste in the refrigerator or freezer if you're not using it immediately. 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 posts on your news feed. 

Enjoy!

Chinese Pumpkin Rice With Minced Pork 肉碎南瓜焖饭

This Chinese Pumpkin Rice is an easy-to-cook and flavourful rice cooker recipe. The naturally sweet pumpkin cubes blend well with the rice flavoured with umami seasonings. 

Ingredients: 2 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

150g Minced Pork 

(Marinate with 1 tsp Light Soy Sauce, Sesame Oil & Tapioca Flour)

100g Pumpkin

25g Dried Shrimp

2 tbsp Garlic

1 tbsp shredded Black Fungus/ Wood Ear

1 cup Rice

1 cup Water

1 tbsp Mirin/ Rice Wine

1 tbsp Light Soy Sauce 

1 tbsp Oyster Sauce 

1/8 tsp White Pepper 

～～～～～～～～～～

1 tbsp Oil for cooking 

Spring Onions for garnishing 

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:

1. Heat the oil, stir fry garlic and dried shrimp until aromatic. Add marinated pork and stir fry with black fungus and white pepper until aromatic. Add rice and stir to mix well. 

2. Place all ingredients into the inner pot of the rice cooker. Cover with double lids set <RICE> mode. I'm using Song Cho Claypot Rice Cooker.

3. When the cooking has completed, garnish with chopped spring onion and serve warm.

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 posts on your news feed. 

Enjoy!

One-Pan Chestnut Chicken Rice 栗子酱油鸡饭【简单一锅熟料理｜一个人的午餐】

A delicious and easy-to-cook one-pan chestnut chicken rice meal made using tender chicken meat and roasted chestnuts. This recipe is for 1 serving, if you're cooking for the whole family, you can cook it in a rice cooker or pressure cooker. 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 Boneless Chicken Thigh (about 200g)

I removed the chicken fat and skin using this kitchen scissor. When handling raw meat, I'd use a cutting board liner for easy clean-up. 

4 slices Ginger

4 cloves Garlic, minced

1 Shallot, chopped 

50g Roasted Chestnuts 

1/2 cup Rice

1 cup Chicken Broth

Optional: some spring onion for garnishing

Some oil for cooking 

Marinade:

1/2 tbsp Light Soy Sauce 

1 tsp Corn Flour

1 tbsp Oyster Sauce

1/2 tbsp Mirin/ Rice Wine

1/4 tsp Dark Soy Sauce 

Dash of White Pepper

1/4 tsp Sesame Oil

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:

1. Combine the marinade ingredients and the chicken meat. Let marinate for 30 minutes or overnight. 

2. Heat 1 tbsp of oil in the pan, stir fry ginger, garlic and shallot until aromatic. Add rice and stir fry for a few seconds for the water to evaporate. Add chicken broth, marinated chicken meat and chestnuts. 

I cooked this using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. It's safe to use in any cooking from low to high heat.

For more information about the product, visit Song Cho e-shop for details.

3. Cover the pan and bring to a boil, reduce to very low heat (I use induction cooker heat level 2) and simmer for 20 minutes. When it's ready, let the rice sit for 10 minutes. Garnish with spring onions and serve warm. Drizzle some sweet soy sauce if you like it more flavourful.

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 posts on your news feed. 

Enjoy!

Rose Bandung Flavour Moist Sponge Cake 玫瑰口味海绵蛋糕

A simple cake I made for my son's lunar birthday. Happy 15th birthday, Louis! Thank you for filling my heart with pride and joy. I wish you good health and endless happiness today and always!

It was a last-minute decision to make this cake, just like the past years, I almost forgot his lunar birthday. I wanted to make his favourite Bandung-flavoured cake and decorate it with a cute Quby icing topper. Unfortunately, my Quby topper didn't dry in time, so I ended up using fresh cream frosting and topping the cake with fruits instead.

This is the failed Quby topper >.<

I was a little upset with the cake design, but my son said "It's ok Mommy, the cake looks good and very delicious!". He ate almost half of the cake and then asked me to make another one with the same flavour. He is such a bright light in my heart. Have the happiest birthday, my sweet boy!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

20g Cooking Oil

100g Rose Syrup

25-30g Milk

70g Plain Flour 

3 Eggs

20g Castor Sugar

1/4 tsp Lemon Juice

The cross-section of the birthday cake 
Bandung flavour moist sponge cake filled with freeze-dried strawberries

If you are sharing this 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！

Click here for the method instructions <<Soft & Moist Sponge Cake Recipe 点击进入～海绵蛋糕做法>>

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 favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Cute Puppy Steamed BBQ Pork Bun 简单小狗造型叉烧包

Steamed Chinese BBQ Pork Bun aka Char Siu Pau is my family's all times favourite. Made these simple puppy steamed buns for breakfast, they are fluffy and stay soft even after cooled.  

Recipe adapted from here.

Ingredients: 

(A)

150g Plain Flour/ Hong Kong Flour/ Pau Flour 中筋面粉／包粉 150克
(use Pau flour if you're new to making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

(B)

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙

~~~~~~~~~~~~~~~~~~~~~~~

Charcoal Powder 黑炭粉，适量

1 tbsp Milk, if needed 牛奶，适量

Char Siu filling recipe 点击链接进入叉烧馅料食谱：<< Click here for BBQ Pork Filling Recipe 叉烧馅食谱 >> 

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. Mix (A) in a bowl, stir in (B) to form a dough and continue to knead for 15 minutes or until the dough is glossy and smooth.
将所有材料搅拌成团，揉15分钟或至面团光滑有弹性。

2. When the dough is ready, transfer the dough onto the tabletop. Take a small portion of dough and knead in some charcoal powder. Portion out the remaining dough, knead each individual dough into round shape. If the dough is too dry, add some milk when kneading the dough.

把揉好的面团先割出一小份加少许碳粉做黑面团，剩下的面团分割后每份搓圆。如果面团太干可加少许牛奶。

3. Wrap in char siu fillings. Repeat for all buns. Shape the bun as desired. Brush some milk on the bun to attach the facial details. You can refer here for detailed method.包入叉烧馅料。分别造型。详细做法可参考这里。

4. Let it proof for about 50 minutes or double in size and steam on high for 15 minutes. When it's done, turn off the heat, do not open the lid/ cover. Let the steamed buns rest in the steamer for 5 minutes before removing the buns from the steamer.

做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火，待5分钟才开盖把包子拿出。待凉后即可享用。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. Enjoy!