Comments on: Commercialization of the Moon Festival

By: Kian

Kian — Mon, 13 Sep 2010 14:00:07 +0000

Caroline, I would try to adjust the proportions of the glutinous rice flour vs rice flour. You may also want to take the mooncakes out of the refrigerator ahead of time before serving at room temperature. Refrigeration will keep the mooncakes fresh longer but it does harden the skin.

By: Caroline

Caroline — Sat, 11 Sep 2010 14:36:01 +0000

Tried again, still chewy and hard…
Any better tips?

By: Li Kheng

Li Kheng — Fri, 10 Sep 2010 13:07:35 +0000

No matter how many types of mooncakes I have tried, I have never liked any except plain lotus paste (sometimes with egg yolk) with watermelon seeds (does the Hokkien word Kua Chi refer to watermelon seed?). That is until this year when I was in Kuala Lumpur a few weeks ago and picked up Purple Cane’s green tea lotus paste mooncake with watermelon seeds! I felt it was the best mooncake I had eaten in my life!

By: Caroline

Caroline — Tue, 31 Aug 2010 02:05:07 +0000

Hei, i think i know where it went wrong.
I bought the wrong icing sugar, it is the icing sugar with conrstarch mix, no wonder the texture gone stiff. Will try again soon. Thank you so much!

By: Kian

Kian — Mon, 30 Aug 2010 23:23:50 +0000

Hmmm… I don’t think not cooking the flour would work. It will just be a slurry.

By: Caroline

Caroline — Sat, 28 Aug 2010 05:50:46 +0000

Noted with thanks.
But saw some other rcipe that need not steam that flour, it is possible?

By: Kian

Kian — Sat, 28 Aug 2010 04:46:43 +0000

Caroline, Too much glutinous rice may result in too elastic of a dough and not being able to keep the form of the mold. So experiment with the proportions.

By: Caroline

Caroline — Sat, 28 Aug 2010 00:40:00 +0000

Yeah!
Thank you so much.
I will try too make some again next weekend.
After being refrigerated , the snow skin just get stiffer.` Maybe I will try 1/2 cup of rice flour instead since i like the softer version and add in additional 1/3 cup of milk. Will let you know the outcome after i try.

Cheers!

By: Kian

Kian — Fri, 27 Aug 2010 17:39:05 +0000

Yes, to soften the “mochi” skin you can add a little extra milk. I use volume measure in my recipe because that is the common standard in America. Unfortunately measuring powder or flour ingredients by volume is not always accurate. You can also experiment with increasing the proportion of the glutinous rice flour vs. rice flour. Use 1 1/3 cups glutinous rice and 2/3 cup rice flour. I hope this helps.

By: Caroline

Caroline — Fri, 27 Aug 2010 17:13:29 +0000

Thank you for the recipe.
It taste great except the skin a bit chewy. I prefer a softer type, any tips?
I just add more milk?