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: 
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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)

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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: 

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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: 

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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

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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!