Memories of the fantastic dessert platter served to us at Pah Ke’s Chinese Restaurant in Kaneohe, Hawaii sparked the idea for this dish made in Royal Selangor’s pewter Jelly Mould. I really enjoyed Chef Siu’s “soy milk custard” and wanted to try to make it myself one day. The Jellyriffic “Get Your Jelly On” Challenge seems like the perfect opportunity to make my own soy milk panna cotta.
Fortunately, the lovely Ravenous Couple Hong and Kim just posted their Soy Milk Panna Cotta with Red Wine Sauce just as I was beginning to look up recipes. After getting some advice from them, I set out to make it.
In support of Breast Cancer Awareness month, House of Annie and 10 other food blogs will be participating in the Royal Selangor 30-day ‘Jellyriffic: Get Your Jelly On’ challenge. I hinted at it last week with our “Say Hello to More Little Friends” post but here are the details:
This is the recipe for the traditional, baked Chinese Mooncake that is typically eaten during the Mid-Autumn Festival. The mooncake filling consists of a salted egg yolk, surrounded by sweet lotus seed paste, which is wrapped in a thin, tender skin and then pressed into a round or square mold to impart a design onto the skin. The cake is partially baked, brushed with an egg wash, and then finished in the oven.
Last year, I got into making snowskin mooncakes and pandan spiral mooncakes for the Mooncake Festival. (The pandan spiral mooncakes are seriously awesome; I already have orders for more.) However this year, I decided that I had to try my hands with the traditional baked mooncakes. After making three batches of these mooncakes recently, I can say that they’re pretty simple to make, and they come out as good as or even better than store-bought.
