Sunday, September 20, 2009

Chilled Bing Pi Mooncakes

I have just tried a Chilled Bing Pi Mooncake recipe which is very different from the usual one that we are so used to. Usually our version of bing pi is by mixing fried glutinous rice flour (kou fen) with icing sugar, shortening and water. But this recipe is different in the sense that it uses raw glutinous rice flour, rice flour and wheat starch, condensed milk and evaporated milk together and steam it to get a dough. This method give a very smooth dough and you are not afraid of overkneading the dough especially when you want to add colouring to the dough.

Since the white lotus paste and normal lotus paste that I am using will be sweet, I cut down on the amount of sugar used for the dough by half. This gives a dough that is not sweet but when eaten with the lotus paste inside, the taste is just right. This is a good recipe to use if you are trying to control the sweetness of your bing pi dough.

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I think I rolled the skin too thin, should have made the skin a little bit thicker.
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If you are interested to give this recipe a try, you can get the recipe from here.

Remarks: After two days, I realised the the skin turned hard. I am not sure if it was because I did something wrong or because of the wheat starch used or what. On the first day, it was ok, but after refrigerating it and eating it the next day, I realised that the skin is a little hard.

27 comments:

Theresa said...

These are really beautiful! I really think you're very talented. The things you bake look like they are store bought! Maybe you could consider selling them! :)

Kitchen Corner said...

Wow!! Very pretty and colourful mooncake. This recipe is really special. May I know how did you manage to roll the bin bi skin so thinly. I'm not good in stuffing. You make it really nice!

Hugbear said...

Thanks Theresa.

KC, I rolled the skin out quite thin then use the thumbs to push up the dough while rotating it in a circular motion. Not sure if you know what I am say though. :)

Angie's Recipes said...

oh man oh man....your chilled moon cakes look terrific!

Angie's Recipes

Angie's Recipes said...

I found this post through my "google alert". Thank you for linking me back.
p.s. Your follower widget and Culinarty stacked together...

Hugbear said...

Hi Angie, nice to 'see' you here. Thanks for macaron recipe. What do you mean by stacked together. I don't really understand. Not very computer savvy lah.

Hugbear said...

Oops, I meant to say the bing pi mooncake recipe lah, Angie.

wenn said...

wow..very attractive..must be delicious..

Chow and Chatter said...

great color and so impressive

SIG said...

Wow, very nice, not sure if I am game to try out this chilled bingpi. The previous one is very easy to do. But your colours are very lovely. Great job!

kenwooi said...

really colourful! =)

kenwooi.com

Hugbear said...

Hi All, I have some remarks to make on this mooncake. The skin becomes hard after the 2nd day. Either I have done something wrong or the skin will turned hard because of the use of wheat starch after steaming and cooling down, the skin will usually turn hard. I am really not sure.

SJ said...

wow. 4 colors mooncakes! creative indeed!

ps you're invited to comment on my post too =)

fiona said...

hi hugbear,

lovely looking and colourful mooncakes you have there.

i experienced the same problem after trying another (steaming) recipe. maybe you may ask Florence for some advice if you're her 'kaki'. Her mooncakes also looked very well made.

thanks,
fiona

Anonymous said...

I am tempted to try this. May I know what you used as substitute for the 10% Unsweetened condensed milk ? Is this evaporated milk ?

Thanking you in advance.

Ange

Hugbear said...

Hi Ange, I used evaporated milk. But you have to know that the skin will turn hard the 2nd day. But if you still want to try than go ahead.

Hugbear said...

Hi Fiona, I do know Florence but I think I will just stick to our local bing pi yue bing.

Jan Lew said...

wow!!! These are very colorful mooncake.. You make it so nice ^^

Mummy Moon said...

The color combination very nice ! I like it!

Beachlover's Kitchen said...

what a beautiful and vibrate mooncake!! better than the store make!

Quinn said...

Bakingmum,

I've tried this and the skin remain very soft for 2 days. Can't tell uo to 3 days cuz I made half the recipe and it was al gone. I follwed the recipe exactly without a single substitution.

Could it be the weather? It's very very very cold in Australia now. I had a little problem kneading though. The dough is just too cold in such weather!

HungrylittleKitty said...

Hi Hugbear,

Thanks for sharing your lovely food. Your blog is such an inspiration to me.. i've only recently got into baking, and your blog just make me want to experiment in the kitchen, especially these colourful mooncakes.
One thing i want to ask is the food colouring, how did u make the colour not blend in together?
Many Thanks

Hugbear said...

Quinn, maybe it is the weather I don't know. My turned hard after two days. Did you like this type better or the original type better?

Hugbear said...

Hi HungryLittleKitty, I separated the dough into 4 portions and added colour to three of them. Then take a bit of each colour and measure to the weight that you need. Place the different colours next to each in a circule and use rolling pin to roll out flat and then wrap. The colour will not mix into each other.

Quinn said...

Hi Bakingmum,

I like working with this dough better and also like the taste because I like any dairy stuffs :) However, texture wise, I prefer the unsteamed normal one that uses koh fun. This one somehow is a little chewy. IT is soft but chewy. I experimented, mine stayed soft until the 3rd day. Here's mine:

http://bakingquinn.blogspot.com/2009/09/marbled-ping-pi-mooncakes.html

Cheers!

Hugbear said...

Hi Quinn, saw your mooncake. Nice.

Anita said...

I just found your blog. Wow, I am so impressed with your blog. I am chinese living in the United states. Your baking is so impressive.

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