香兰冰皮迷你月饼 (Pandan Snow skin mini moon cake)

Lantern festival is just around the corner and everyone is 'hot hot' making mooncake either bake or non-bake version. Actually myself is not a mooncake 'fancy' but somehow my friend show me a snowskin recipe which is so easy and i cannot resist to try it out myself :) hehe

snow skin mooncake, a photo by jamielow117 on Flickr.

Here are some history of Latern festival :) History
Here's the recipe and i reduce the sugar since the Lotus filling is kinda of sweet for my taste bud :)
Feel free to checkout original recipe Jane's corner

Snow Skin
Ingredients:
100g Koh fun (commercial fried glutinous rice flour)
75g Icing sugar
32g Shortening
80g Cold pandan juice (3 screw pine leaves add with 120ml cold water, blend together and sieved to get juice)

Fillings
290g white lotus paste (divide into 10 portion, 29g each)

Method:

1. Sift Koh Fun and Icing sugar into a mixing bowl.
2. Rub shortening into the flour mixture.
3. Gradually mix in cold pandan juice and mix to form a soft dough.
4. Scale and weigh 29g per portion for each mooncake. (According to the size of your mooncake mould.)

Assemble

1. Wrap each portion of filling with a portion of snow skin.
2. Press into mooncake mould (make sure it is oval shape).
3. Knock out and chill before serving
   

Mango Cheese Cake

I always wanted to try non-bake cheese cake but i just do not get the chance or reason for me to do that since my family member not cheese 'fancy'.. haha. but today i have the chance because i promise my colleague to made him a belated birthday cake :) he is drooling for my version of mango moose cake but i do not have time to bake that so non-bake cheese cake come to my mind ;) He love cheese... office colleague most of them also likes cheese ... wakakakakaka... this is the time :p

DSC01777, a photo by jamielow117 on Flickr.

* My cheese taste a bit "Q Q" because i put a little bit more gelatin :p because i scare it won't set properly... haha

* Top layer too soft... maybe i didnt cook enough. very tiring to keep steering you know.. haha
* Biscuit layer .. i think quite good but got comment too hard :p maybe too thick since original recipe called for 10" pan but i use 9" pan ... hohohoho

But overall i am quite satisfied with the result :) and most important birthday "boy" ate 2 pieces ... hahaha

Ingredients:

Base:

300g Digestive Biscuits (crushed)

100g Butter (melted)

Filling:

(A)

200g Mango Puree

50ml Mango juice

1.5 tbsps Gelatine

(B)

375g Cream Cheese

100g Castor sugar

1 tbsp Lemon juice

200g Whipping Cream

Method:

1. Mix the melted butter with the crushed biscuits and press onto a 10" round loose base pan. Freeze.

2. Cook (A)-double boiling, until gelatine disolve and cool.

3. Beat cheese and sugar till creamy

4. Add in lemon juice then (A)

5. Beat whipping cream until firm and mix into the cheese mixture.

6. Pour onto prepare pan and chill until firm

Topping:

Ingredients:

300g mango puree

75ml mango juice

1 tbsp Castor sugar

3 tbsps Cornflour

Method: 

1. Cook ingredients in a pot until sugar disolve and turn slightly thick.

2. Cool slightly and pour onto firm cheese cake, chill again until the topping turns firm.