Yummy Malaysiana: 09/21/12

Recipe: Mini snow skin mooncake with green tea paste & single egg yolk

I love snow skin mooncakes and I super love snow skin moncakes with salted egg yolks! The snow skin mooncake with green tea paste and single egg yolk from Toh Lee Chinese Restaurant in InterContinental KL is one of my favourite ones this year. Here's the recipe as shared by Master Chef Lo Tian Sion.

The salted egg yolks from Toh Lee were really good!

Mini snow skin mooncakes with green tea paste and single egg yolk
Recipe courtesy of InterContinental KL
Makes 4 mooncakes

Ingredients
For the snow skin
600g icing sugar
300g cooked glutinous rice flour (koh fun)
100g shortening
10g green tea powder
100g water

For the filling:
300g green tea paste
4 pc salted egg yolk, cooked

1. Put all the ingredients for the snow skin dough in the mixing bowl. Using your hands, mix well and let it rest for 10 minutes.

2. Divide the green tea paste into 4 portions and roll into balls. Make a slight! dent in the ball, place the egg yolk inside, wrap and set aside.

3. Spread some glutinous rice flour on the table. Knead the dough into long strips then cut into 4 portions. Roll out the dough into circular shape and wrap the dough around the green tea filling.

4. Sprinkle some glutinous rice flour in the mooncake mould. Put in the filled dough balls and press firmly.

5. Lastly, knock it out from the mould. These can be eaten immediately or place in the fridge to chill.

*Note: I have not tried and tested this recipe yet.

Click hereto read my review on InterContinental KL's mooncakes.

Recipe: Mini snow skin with green tea paste & single egg yolk

The salted egg yolks from Toh Lee were really good!

2) Divide the green tea paste into 4 portions and roll into balls. Make a slight dent! in the ball, place the egg yolk inside, wrap and set aside.

3) Spread some glutinous rice flour on the table. Knead the dough into long strips then cut into 4 portions. Roll out the dough into circular shape and wrap the dough around the green tea filling.

4) Sprinkle some glutinous rice flour in the mooncake mould. Put in the filled dough balls and press firmly.

5) Lastly, knock it out from the mould. These can be eaten immediately or place in the fridge to chill.

*Note: I have not tried and tested this recipe yet.

Click hereto read my review on InterContinental KL's mooncakes.

The Wok @ Puchong

Not a badchoice for Penang Nyonya and hawker food in the Klang Valley.

Exceptionally meaty, enjoyably savory lor bak, served with tau kua.

Jiu hu char, with lettuce wrappings. Not bad for whetting the appetite.

Inchi kabin, flavorful spiced chicken, fantastically crunchy outside, fabulously juicy within.

Here comes the pork: tau u bak, as sinfully sensational as we like it.

< /a>

Cincaluk pork. Could be something we'd find in my hometown of Malacca too.

Hong bak stewed pork belly. Good, though maybe not as great as babi pongteh.

Prawn fritters, well-executed enough, though not the star of this meal.

Can't call it a Penang feast without char kuey teow. Would have loved more cockles in this.

The Wok features a beautiful interior, perhaps the most ornate of any eatery in Puchong.

The Wok,
3, Jalan Puteri 4/6, Bandar Puteri Puchong.

Butter Pecan Ice Cream

A while ago A couple of months ago when we had the Mad Hatters Tea Potluck Party, I made Butter Pecan Ice Cream to accompany with Wendys poached pears. Well Im obviously not very diligent in putting up recipes as fast as I can say them, but better late than never.

Pin It

I first made this Butter Pecan Ice Cream when I was in Sydney about 5-6 years ago. That time I had a very small ice cream maker (well small is good, so you dont over eat LOL) So I made a couple of ice creams back then like wasabi, black sesame, butter pecan, cardamon, mango, pistachio etc etc.. how I remember is cause I still am keeping my LCB days blog entries. So I never got to making butter pecan ice cream again because . haha. it uses alot of condensed milk and Im not a big fan of Malaysian condensed milk as its not made with real milk.

It was until Stella from Bravetart who sent me 2 cans of real condensed milk that I thought, it was time to make it again!! Thanks Stella, you may think, why is this Malaysian girl asking for real condensed milk, but when you taste those here, youd know why

Pin It

And, I also got maple syrup from my cousin who resides in Canada when she came back for CNY early this year..The only thing was the pecan wasnt as big LOL

Pin It

Butter Pecan Ice Cream
(makes 1L)
Butter pecan ice cream recipe
100ml condensed milk
500ml whipping cream
80ml milk
40g soft brown sugar
4 egg yolks
1 tsp vanilla extract (i used paste)
Cook condensed milk, cream, milk and sugar in a saucepan. Stir over medium heat for a few minutes and till its just about to boil, reduct the heat to low. Whisk in the egg yolks and stir continuously till the mixture is thick and coats the back of the spoon. That would take about 3-5 minutes. Do not allow mixture to boil. Then stir in vanilla extract and pour into another clean bowl, to be chilled in the fridge.
Then make ice cream according to ice cream machines instruction.
Butter pecan sauce
80ml maple syrup
80ml condensed milk
60g chopped unsalted butter
60ml whipping cream
80g chopped and roasted pecans
Cook maple syrup, condensed milk in a small saucepan. Stir constantly using a metal spoon over medium-low heat for 8 minutes or until golden brown and thickend. Becareful not to burn it. Remove from heat and stir in butter. Stir in cream and pecans and allot to cool.
To assemble, spoon ice cream into a chilled container and drizzle with the butter pecan sauce. Repeat to create a ripple effect. Cover and freeze until firm.

Pin It

Butterpecan is still my favourite ice cream and I dont know why its so hard to get outside. But then again, I guess I wont be buying from the store, because.. homemade is best!

international