Snow Skin Mooncakes 冰皮月饼

I make these delicate, sweet little cakes each year around this time for the Moon Festival which falls on the 15th of the 8th month of the lunar calendar.  This is when Chinese people gather to admire the autumn (northern hemisphere) full moon in lantern-lit gardens and enjoy special food. In Australia the auspicious day falls in spring but our moon would be just as bright in a clear night sky.  Snow skin mooncakes feature a soft, chewy, mochi-like outer layer made with a glutinous rice flour mixture and a variety of sweet fillings.  Lighter than the traditional baked mooncakes, they have a silky, buttery texture that makes you go back for more.  You'll be dealing with a sticky dough but a freezer bag and a pair of food handling gloves overcome any potential difficulties.  A little effort and time is required to create these things but you will love how they pop out of the mould, perfectly formed and dreamily delicious.

Makes 12

EQUIPMENT

• plastic mooncake mould (50g)*
• kitchen scale
• 23cm /9" heatproof dish with rim
• a steaming station
• 1 medium plastic freezer bag
• food handling gloves

*It comes with a springy handle and several plates with different patterns, available online.

INGREDIENTS

• 50g / 1¾oz glutinous rice flour
• 40g / 1½oz  rice flour
• 20g / ¾oz wheat starch
• 30g / 1oz caster sugar
• 185g / 6½oz milk
• 20g / ¾oz vegetable oil
• 200g / 7oz red bean paste (for filling)*
• 2 tablespoons cooked glutinous rice flour (for coating the mooncakes)*

*I use readymade red bean paste which is available from Asian grocers, in their refrigerated section.  You can certainly make your own, but that's another recipe for another time!

*Cook the glutinous rice flour in a small saucepan over medium-low heat for a few minutes, stirring, until the flour turns pale yellow.  Set aside in a small dish to cool completely.

METHOD

1. Sieve glutinous rice flour, rice flour and wheat starch into a large mixing bowl.  Add sugar and stir to combine.
2. Pour milk into the flour mixture.  Stir until it becomes a smooth batter.  Stir in oil.
3. Pass the mixture through a sieve (to remove any lumps) into the heatproof dish.
4. Cover the dish securely with foil and steam for 20 minutes over medium-high heat.
5. Carefully remove the dish from the steamer.  Use a plastic spatula to scrape out the cooked flour mixture and transfer it into a plastic bag.
6. Knead the flour mixture in the bag while it is hot for 5-10 minutes until a smooth dough is formed.  Protect you hand with a tea towel while you are kneading.  Leave the dough in the bag to cool completely.
7. Meanwhile, divide the red bean paste filling into 12 equal portions, about 15g / ½oz each.  Roll each portion with your hands into a ball.  Set aside on a plate.
8. Put your gloves on.  Remove dough from the plastic bag and cut into 12 equal portions, about 25g / 1oz each.  
9. With your hands, flatten each piece of dough into a disc about 5cm / 2" in diameter.  Place a ball of the red bean filling on top.  Gather the edge towards the centre and pinch firmly to seal.  Roll the dough in between palms to smooth it into a round ball. 
10. Coat each dough with cooked glutinous rice flour.  Dust off any excess and place it on a clean, flat surface, pinched side down.  Insert and secure a plate into the mould.  Place the mould over the dough and press the springy handle down gently but firmly to shape the mooncake.  Lift the mould up.  Press the handle again to push the mooncake onto the surface.   Gently brush off any excess flour clinging on to the mooncake.  Arrange them on a plate.

Notes:

• Snow skin mooncakes are best served on the day they have been made, as they tend to dry out and harden in time (but then they are so delicious and likely to be demolished quickly!)
• If you need to store them for a little while, place them in an air-tight container and add a layer of baking paper between each layer if you are stacking them up.  Consume within 2 days.
• They can be frozen, wrapped tightly in plastic, for up to 1 month.  Leave them to thaw in the fridge.

 

Chocolate Ricotta Cake

Nothing fancy about this chocolate cake, just full of fabulous chocolate flavour with a delicate, melt-in-the-mouth texture.  The key ingredients are cocoa powder,  good quality dark chocolate (I use a Lindt 70% cocoa bar) and Italian ricotta cheese which contributes to the crumb being fluffy and moist.  Make yourself a cup of coffee while you're at it and pour some into the batter to intensify the cocoa flavour.  Best to serve it warm.

INGREDIENTS

• 115g / 4oz unsalted butter or ½ cup olive oil
• 100g / 3½oz  dark chocolate bar
• 1 cup plain flour, sifted
• 2 tablespoon baking cocoa powder
• 1 teaspoon baking powder
• a pinch of sea salt
• 3 eggs
• ⅔ cup sugar
• 1 cup ricotta cheese
• 1 teaspoon vanilla paste or extract
• 2 teaspoons instant coffee mixed with ⅓ cup hot water
• 2 tablespoons icing sugar, for dusting

METHOD

1. Grease and line the bottom and sides of a 23cm / 9" round springform or loose base cake pan with baking paper.
2. Break up chocolate bar and place in a small saucepan with butter or oil.  Heat gently, stirring, until the chocolate has melted and well combined with the butter/oil.
3. In a medium bowl, combine dry ingredients - flour, cocoa powder, baking powder and salt.
4. In a large mixing bowl, combine the sugar and eggs.  Whisk with an electric beater for a few minutes until light and fluffy.  Reduce the speed and add the chocolate mixture, ricotta cheese and vanilla paste.  Whisk until smooth.
5. Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula  until just combined.  Stir in the coffee mixture.
6. Pour batter into the prepared pan.  Bake in a preheated 180°C/350°F oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.  
7. Allow the cake to rest in the pan for about 10 minutes, then transfer to a wire rack to cool.  Dust with icing sugar before serving.

 

Orange Marmalade Loaf Cake

Citrus trees grow well in Perth's with our warm dry summers, mild winters and well-draining sandy soil.  I have a lemon tree in the backyard that is at least 50 years old and still fruiting.  Celebrate the abundance of the citrus season with this tantalisingly sweet and zesty orange marmalade loaf cake.  You'll need some good quality or homemade orange marmalade.  For a soft, delicate texture, incorporate yoghurt and vegetable oil in the batter which also keep the cake moist for days in the fridge.  Serve slices warm with a dollop of yoghurt on top for the ultimate indulgence.

Serves 8

INGREDIENTS

• 225g / 8oz plain flour
• 2 teaspoons baking powder
• 3 eggs
• 200g / 7oz caster sugar
• 280g / 10oz Greek yoghurt, plus extra to serve (optional)
• grated rind of 1 orange
• ½ teaspoon vanilla extract
• ½ cup vegetable oil
• ⅓ cup orange marmalade
• 3 tablespoons orange juice

METHOD

1. Line a 13cm x 23cm / 5"x 9" loaf pan with baking paper.
2. Sift plain flour and baking powder into a medium mixing bowl.
3. In a large mixing bowl, place eggs, sugar, yoghurt, orange rind, vanilla extract and oil.  Beat with an electric beater for 1-2 minutes or until combined.
4. Stir the dry ingredients into the wet ingredients with a spatula until a smooth batter is formed.  
5. Pour the batter into the prepared pan.  Bake in a preheated 180°C/ 350°F oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.  
6. Allow the cake to cool in the pan for a few minutes.  Make a dozen little holes in the cake with a skewer, then transfer it onto a wire rack with a tray underneath.  
7. Mix orange marmalade with orange juice in small saucepan.  Warm the mixture up over low heat, then pour it over the cake.  Serve slices warm with extra yoghurt if desired.

Orange Olive Oil Cake

This cake is on top of my list for being super moist, with star ingredients being sweet juicy navel oranges which are in season now, and locally harvested olive oil fresh from the press.  The intense citrus flavour is provided by plenty of orange zest added to the batter.  I make this with  my vintage hand-held electric beater but simply adjust if using any other kitchen machinery.  Like most cakes, it's important not to over-mix for that perfect, melt-in-the-mouth texture.

Serves 10

INGREDIENTS

• 2 cups plain flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 1½ cup sugar
• 3 large eggs
• ¾ cup milk
• grated zest from 1 large orange
• ¼ cup fresh orange juice
• 1 cup extra virgin olive oil
• ¼ cup icing sugar, for dusting

METHOD

1. Grease and line the bottom and sides of a 23cm / 9" round springform or loose base cake pan with baking paper.
2. In a large mixing bowl, combine dry ingredients: flour, baking powder and salt.
3. In another mixing bowl, combine the sugar and eggs.  Whisk with an electric beater  until light and fluffy.  Add the milk, orange zest, orange juice and olive oil.  Whisk again until combined.
4. Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula  until just combined.  
5. Pour batter into the prepared pan.  Bake in a preheated 180°C/350°F oven for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.  
6. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.  Dust with icing sugar before serving.

 

Nectarines Baked with Honey, Orange & Cardamom

Located on coastal plain Perth is relatively flat, but 30-45 minutes drive from the city there is the beautiful Perth Hills region dotted with orchards where you can pick your own fruits such as these lovely nectarines (pictured above) during the summer months.  While they are naturally sweet and juicy to eat, bake them with honey, orange juice and fragrant cardamom pods for a little indulgence.  Yellow nectarines with their slight tartness neutralised in the cooking process work particularly well in this recipe.  Have them for breakfast and dessert with yoghurt or thick cream on top.

Serves 4

INGREDIENTS

• 5 ripe but firm nectarines
• 3 tablespoons honey
• 4 cardamom pods, bruised
• 1 orange, juiced
• 1 cup Greek yoghurt or thick cream

METHOD

1. Cut the nectarines in half horizontally until your knife hits the pit.  Hold each nectarine in your palm and twist to separate.  Loosen the pit by cutting around it, then ease it out with your fingers.
2. Place nectarines in a baking dish large enough to hold them snugly in a single layer, cut-side up.
3. Drizzle with honey.  Scatter over bruised cardamom pods and seeds.  Pour over orange juice.
4. Bake in a preheated 180°C/350°F oven for 15 minutes until tender and golden.  Serve with yoghurt or thick cream.

 

Peaches & Cream

Summer stone fruit are at their best now with an array of peaches, nectarines, plums and apricots selling fast at the local farmer's market.  Take some yellow peaches and if they are not sweet enough, let them simmer briefly in a light sugar syrup, then serve with dollops of thick cream or vanilla ice cream.   This is a simple, classic dessert that hardly needs a recipe, save for some instructions on how to cut a peach into perfect wedges.  Choose semi-ripe peaches, firm with a little give, for best results if you are cooking them.

Serves 4

INGREDIENTS

• 4 large yellow peaches
• 2-3 tablespoons sugar
• 2 tablespoons butter
• ¼ teaspoon ground cinnamon
• 1 cup thick cream or vanilla ice cream 

METHOD

1. Cut the peaches in half with a paring knife along the vertical crease till you hit the pit.  Hold the peach in your palm and twist to separate.  Loosen the pit by cutting around it, then remove it with your fingers.  Slice peaches into wedges.  
2. In a medium saucepan, place peaches, sugar, butter and cinnamon.  Cook over low heat for 2-3 minutes, stirring gently, until the peaches soften slightly and a syrupy sauce begins to form.  Remove from heat to cool. 
3. Spoon the peaches and sauce into bowls and served with dollops of thick cream or ice  cream.

 

Mango Scrap Syrup

There is no shortage of recipes featuring Australian mangoes on this blog and here's another one to top it off before the end of their season.  Save the pits and peels after you enjoy the mango flesh.  Put the scraps in a large sealed plastic bag in the freezer and when you have about half a kilogram (a little over a pound) of it, use them to make the most delicious syrup for your drinks and desserts.  No wastage.

Makes about 1 cup of syrup

INGREDIENTS

• 500g / 1 lb 2oz mango pits and peels
• rinds of 2 lemons
• 1 cup sugar

METHOD

1. Place mango pits, peels and lemon rinds in a large mixing bowl.  Toss to combine.  Cover and let stand at room temperature for 4-5 hours, stirring every hour, until the sugar has completely dissolved and a syrupy sauce is formed.
2. Strain the syrup using a mesh strainer over another large bowl, pressing the scraps gently with a spoon to extract as much syrup as possible.
3. Discard the scraps and pour syrup into a clean glass bottle or jar with lid.  Serve syrup over ice with soda water for a sparkling beverage or use as a cocktail ingredient.  Drizzle over ice cream and yoghurt for a sweet treat.  The syrup can be kept in the fridge for up to 2 weeks.