i wanted to bake banana cake last week and had barred anyone from eating that 3 remaining very large bananas for 3 days. hehe .. they were super ripe last thursday morning, so i skipped bento-ing to bake. my son agreed to buy ‘healthy’ food from the canteen on condition that i give him extra allowance. usually he’ll eat his bento and save some of his daily allowance.
i was too greedy and put too much banana. on top of that, i added an extra egg to the recipe (as the eggs i bought were small size ones). the verdict, instead of banana cake, i baked banana kuih. taste was alright but texture was too wet and heavy. i was too sad to take any photos .. ;( .
i had a little time left after baking. so prepared 4 little sealed heart shaped sammies (filled with nutella) for my gal. told her that all the animals (food picks) are covered with a blanket of love… =)
used 2 different heart cutters to cut and sealed bread. sealed with pressing the ‘blunt’ side of the smaller cutter.
later that evening, i made another batch of snow skin mooncakes using a new recipe.
bite size hello kitty snow skin redbean mooncakes.
this is the traditional mini size snow skin white lotus mooncake.
this snow skin recipe is from a colleague who is our mooncakes chef ! of the 3 recipes i tried, i like this the best. the snow skin was still soft and chewy after 4 days in the fridge. it’s really simple, try it! =)
- 115 gm steamed hong kong flour
- 135 gm kao fern
- 200 gm icing sugar
- 31/2 tbsp corn oil
- 250 ml cold water
- essence and colouring
- mix cold water, corn oil, icing sugar, essence and colouring
- add in steamed hong kong flour and mix
- add in kao fern and mix quickly into dough
i bought the filling, lotus and red bean paste. just roll them into mini balls and wrap with the a little of dough. thereafter, roll dough and paste into bigger ball and fit it into mould. and there you have it,’ homemade’ mooncakes. best when served chill. =)