Pandan Custard Snowskin Mooncake

It’s that time of year again and mooncakes are everywhere in the Asian grocery stores here in San Jose. It makes me a little wistful for Malaysia, as I was making them myself last year when I could easily get my hands on ready-made mooncake fillings. Thankfully, a friend from Singapore visited me just about a week back and brought me some mooncake filling so I will at least get to make some this year.

Last year, besides making traditional baked mooncakes, piggy mooncakes and spiral mooncakes, I decided I was going to give snowskin mooncakes another try to get them more perfect (we weren’t too happy with our first attempt). I also bought a book all about mooncakes called “Mooncake Sonata” by Alan Ooi and the recipes in there really helped me to perfect those snowskin types.

I’m going to share with you one of the snowskin mooncakes that was really popular when I was selling them last year—this pandan custard snowskin mooncake. It is a little bit more complicated to make as there are multiple steps but the cake itself is so pretty and the flavors so yummy that you have to give it a try.

Pandan Custard Snowskin Mooncake

Pandan snowskin mooncake with pandan lotus, coconut custard and salted egg yolk

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Carrot Cream Cheese Cake Recipe

I loved this carrot cream cheese cake so much after tasting it, I made it twice in a row!

Carrot Cake Sliced 

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Royal Roundup

It’s over. The 30-day Royal Selangor Jellyriffic Challenge is OVER! We survived, but we feel as limp as some of these jellies here…about to collapse!

Rainbow 7 Jellies Before we go on with our normal, non-Royal Selangor Jelly Mould-related posts, here is the Royal Roundup, a retrospective of all thirty-one (we posted two creations on Day 28)! We have our favorites, but we can’t choose which one is our absolute favorite creation. Would you like to choose for us?

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Mango-ry Birds

I’m mad. Insane. Cuckoo over cones. Somebody help me!

Mango-ry Bird with King Pig

Day 29 of the 30-day Royal Selangor Jellyriffic Challenge and I’m still thinking up crazy things to do with the Royal Selangor Jelly Moulds. Case in point, this comical, conical “Angry Bird” clone cone that I made using pureed mango, food coloring, milk and agar-agar.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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