Snowskin Mooncake with Red Bean Paste

First attempt in trying to make Snowskin Mooncake, and it is a success! I'm a happy girl!
It still needs improvement, but I'm there soon!
The taste and method is correct, just it needs more "refrigerator" time. Remember to put in the fridge for at least 2-3 days before consume, it tastes even better and firm after few days in the fridge. Of course you can eat it right after you make it, it will have the texture of "muachi".

Ingredients:
(adapted from Nasi Lemak Lover)
110g cooked glutinous rice flour (koh fun)
110g powdered sugar
40g vegetable shortening
140g cold water (must be cold water)

colored gel/paste (I use green and pink, the lighter green is pandan extract)

red bean paste



Steps:
1. Mix rice flour and powdered sugar. Rub in the shortening. Add in the cold water and mix with hand till all combined. Put drops of colored gel into the dough after divided them into three portions.
2. Divide them into balls and flatten them. Wrap around paste and make into a ball. Coat with cooked rice flour to prevent sticking to the mold. Use mooncake mold to make shapes. Done!
3. Enjoy! =)

Green Tea & Red Bean Chiffon Cake

Hmmmm..... Love the texture although a little bit dense than I thought. After a day, the cake return to it's normal fluffiness. Hehe.. Luckily everyone still grab all the pieces. This is long-time-no-make Green Tea & Red Bean Chiffon Cake. The cake appears to be lower than the usual chiffon cake, it's because I have put less batter. Most likely is that my chiffon cake pan is too big, I should increase my recipe to 2 more eggs, then it will be the usual chiffon cake size. Anyway, it's still the same texture and procedure, no big deal. 

Green Tea & Red Bean Chiffon Cake

Ingredients:
5 egg yolks
40g sugar
50g vegetable oil
100g cake flour
1 tbsp baking powder
30g milk

3 tbsp green tea powder
100g red bean, cooked

5 egg whites
1 tbsp cream of tartar
80g sugar

Steps:
1. Preheat oven to 350 F. Prepare the chiffon cake pan. Do not need to grease or line with parchment paper.
2. Beat egg yolks, and sugar till mix. Add in oil.
3. Sift flour, baking powder, and green tea powder. Pour the flour mixture and the milk alternately.
4. Add in the red bean. Put aside.
5. Beat the egg whites, cream of tartar and sugar till form stiff peaks.
6. Fold egg whites into the egg yolk mixture. Then, pour into the chiffon cake pan. Drop the pan to release air bubbles.
7. Bake in oven for 45-50 minutes till surface is springy when touched.
8. Take out from the oven, and immediately put the pan upside down.
9. Left to cool completely.

Quite dense, but the texture got better the next day morning, so I guess it is still a success. Great combination of green tea & red bean! Love it!

Enjoy =)

Matcha & Red Bean Layer Cake

Matcha & Red Bean Layer Cake
Ingredients:
4 eggs
100g sugar
100g vegetable oil
20g matcha powder
40g milk
140g cake flour
2 tbsp baking powder

200g sweetened red bean
100g whipped cream

toasted peanuts
matcha powder
sweetened red bean
melted chocolate

Steps:
1. Preheat oven to 350F. Grease and line two 9-inch round pans with parchment paper.
2. Beat egg and sugar till slightly pale. Add in oil.
3. Alternately add in milk and flour mixture into the batter and mix well.
4. Pour into the 9-inch pans evenly, and bake for 35-40 minutes or until a toothpick inserted comes out clean.
5. Cool in pan, then transfer to wire rack to cool completely.
6. While waiting the cake to cool, beat the whipped cream till form still peak. (I did not add red bean into the whipped cream)

Assemble:
Apply the whipped cream on top of one slice of cake. Then apply another layer of red bean, then whipped cream again. Place the second piece of cake on top of the whipped cream. Apply the remaining whipped cream over the outer layers of the cake. Put toasted peanuts around the cake. Put some red bean at the middle of the top of the cake. Place some harden chocolates on top of the cake. Then, sprinkle matcha powder over the top of the cake. (Any kind of decorations are suitable, and welcome here)

 Enjoy =)