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
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!
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?
Today we are going to showcase two Sarawak specialties, made using the Royal Selangor Jelly Moulds. The first is something that has caught on all over Malaysia—the three layer tea (thanks Babe in KL for reminding us to do this!). Yes, this lovely concoction was first created in Kuching, Sarawak. The second is a no-bake cheese cracker cake that I was introduced to by a coworker.
Three Layer Tea Jelly and No-Bake Cheese Cracker Cake
Try this cool, cardamom and pistachio flavored dessert for Deepavali / Diwali festival dinners.
We recently went out for dinner with some family friends of ours who took us to a popular Indian restaurant in town. The food was quite good, and we stuffed ourselves on naan, various biryani and curries. Even though we were full, our hosts suggested we have some kulfi (Indian ice cream) for dessert. I had never had kulfi before, so I agreed to try it. And I’m glad I did.
The texture was different from Western style ice creams – more substantial and not so airy. Another interesting thing about this kulfi is, it is served as an upright cylinder instead of a round scoop. This is because of the mold that they use to freeze the milk in.
Noticing the resemblance to our Royal Selangor Jelly Mould, Annie suggested that we make some kulfi as one of our entries in the Royal Selangor Jellyriffic Challenge. She found the recipe online, and I was tasked with the production. It almost didn’t get made.