All about Cakes & Cookies Baking
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peapot:
Luckily these days we have ready made lotus paste. Imagine if you need to do this by yourself...Aiyo a lot of hard work.
Heehee! I don't think I've got the patience to make the paste.
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worldangel:
Thanks for your info... KCT is a little far for me. So looks like I'll either get from Sun Lik or Phoon Huat.So far the biggest selection of paste is available in KCT (3 minute walk from Aljunied MRT) so you might want to go there and take a look. They allow you to taste the paste before buying.
I just made another batch of snowskin mooncakes and this time instead of using 90g kou fen, I increased it to 100g. Surprisingly, the look of the skin is better and smoother now. It is also not as sticky so easier to come out from the mould. So you might want to increase kou fen to 100g if you are not using tang mien.
Ok will take note of the quantity.
:thankyou: -
worldangel:
Yes, kou fen has been fried before. I am not too sure whether you need to dry the tang mien flour or not. You can try one batch that hasn't been fried and one that has been to see the difference in the texture. Or you can just replace that amount with kou fen. I did that yesterday and the texture turns out smoother and less likely to stick to my mould.
Hi worldangel, the recipe didn't mention anything about frying the flour. How do I fry the flour? Over the stove on low heat? When do I stop?
Thank you. -
dasalo:
:scratchhead: Hmmm, dasalo, now you're getting me tempted.... Tempted to know what the extraordinary taste is like.peapot:
Luckily these days we have ready made lotus paste. Imagine if you need to do this by yourself...Aiyo a lot of hard work.
Peapot, homemade lotus paste has an extraordinary taste. I still make the paste if I homemake mooncakes.
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Happy Mama:
Oh you just need to buy kou fen, which is fried glutinous flour. It has already been fried for you and ready to use when you open the packet so don't need frying on your part. Available in Phoon Huat definitely cos I got mine from there. Make sure you get the fried version (it will also be stated as kou fen).worldangel:
Yes, kou fen has been fried before. I am not too sure whether you need to dry the tang mien flour or not. You can try one batch that hasn't been fried and one that has been to see the difference in the texture. Or you can just replace that amount with kou fen. I did that yesterday and the texture turns out smoother and less likely to stick to my mould.
Hi worldangel, the recipe didn't mention anything about frying the flour. How do I fry the flour? Over the stove on low heat? When do I stop?
Thank you. -
worldangel:
Oh you just need to buy kou fen, which is fried glutinous flour. It has already been fried for you and ready to use when you open the packet so don't need frying on your part. Available in Phoon Huat definitely cos I got mine from there. Make sure you get the fried version (it will also be stated as kou fen).
Oic. :thankyou: -
Happy Mama:
Have fun making the mooncakes! :rahrah:worldangel:
Oh you just need to buy kou fen, which is fried glutinous flour. It has already been fried for you and ready to use when you open the packet so don't need frying on your part. Available in Phoon Huat definitely cos I got mine from there. Make sure you get the fried version (it will also be stated as kou fen).
Oic. :thankyou: -
Happy Mama:
:scratchhead: Hmmm, dasalo, now you're getting me tempted.... Tempted to know what the extraordinary taste is like.
Do you know why you get that extraordinary taste? Because you used pure lotus seed. Those you bought outside has a mixture of potatoes!
Use only peanut oil and 100% lotus seed and cook your own golden syrup (for golden lotus paste). The lotus paste will taste \"YUMMY\", but there's a slight draw back. The paste is slightly coarser that those bought from stores unless you have a stone mill ie ē³ē£Øć Can you picture the taste of the combination? *sniff, sniff - nice! -
worldangel:
Have fun making the mooncakes! :rahrah:
:thankyou: -
dasalo:
You're making me :drool: :drool: I'm so gonna google for the paste recipe.Do you know why you get that extraordinary taste? Because you used pure lotus seed. Those you bought outside has a mixture of potatoes!
Use only peanut oil and 100% lotus seed and cook your own golden syrup (for golden lotus paste). The lotus paste will taste \"YUMMY\", but there's a slight draw back. The paste is slightly coarser that those bought from stores unless you have a stone mill ie ē³ē£Øć Can you picture the taste of the combination? *sniff, sniff - nice!
:yikes: Eeeww! I didn't know the lotus paste bought outside contains potatoes!
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