Jade Mooncakes

Mid Autumn Festival is just around the corner. Hubby came back telling me about the dragonfruit jelly mooncake his colleague was treating them. This inspired me looking out for jelly mooncake recipe. 

As I looked through the sharings on the net, I found that the ingredients used are those used to make normal jelly. So I got myself some mooncake moulds and started making. 

Jade Goldfish Jelly Mooncake

Jade Flower Pendant Mooncake

When it's cut.

Do not let the first layer cool too much before you pour in the second layer of mixture as the layers will separate. Notice the line in the middle of the mooncake shown in the above photo. 

Ingredients

12g Jelly Powder

40ml Pandan Juice

1060ml Sweeten Soy Bean Milk

1tube Grass Jelly

Method

1) Put all ingredients except the grass jelly into a sauce pan. 

2) Stir over slow fire till mixture boils. 

3) Turn off the fire.

4) Pour mixture into mooncake moulds half full. 

5) Place a piece of grass jelly into the mixture. 

6) Pour the remaining jelly mixture into the mould until full and let cool. 

7) Unmould, cut and serve the mooncake. 

But it's best to serve when it's chilled beforehand. 

Enjoy 😋

Macarons

The other day, my eldest asked me to buy macarons. When I saw the price, I got shocked, and immediately I came out with a statement "Let me make those for you". 

"You can make them?"

"Yes, it's easy!"

"Then I want strawberry flavoured macarons."

Knowing well that he will keep reminding me about the promise until it is fulfilled, I quickly looked for the recipe on the web. 

I found one recipe which I think looks good to me, got the ingredients ready and started making my first ever macarons! 

I precisely measured all the ingredients except for the sugar. Carefully followed all the steps, except for the steps of letting the piped batter dry on the surface. I thought I would still yield beautiful and successful macarons but I was wrong. Totally wrong. 

Not only that my macarons didn't have feet, they just glued to the parchment paper underneath. My macarons were hollow too. Well, this first batch was a doom!

Then came my son's statement, "Mummy, I thought you said it's easy?"

Man, I tell ya, I got challenged real hard! 

I looked again on the web and I came across this YouTube channel called Kitchen Tigress. When I looked at the recipe, I knew in my heart that the recipe surely works and it really did. 

Not only that I watched her video for a few times, I also read her blog regarding the tips to get successful shells. 

Here is the link

http://kitchentigress.blogspot.com/2015/06/macarons.html?m=1

And here are a few photos of my macarons.

The freshly piped batter and the shell in the oven.

My freshly baked macarons in plain whipped cream.

Yes I know that my macarons do look brownish, very different from the pink batter. I am still so happy with the success. In fact, I did reduce the amount of colouring stated in her recipe.

I chilled the macarons in the fridge over night so that the cream can penetrate into the shell. This soften the inner side of the shell and makes the shell crust on the outside but soft on the inside. Perfect!

I think I will continue making macarons 😎