From property to basic staples, prices are going up and up. Strangely with lower crude oil prices, petrol prices still remained high. Doesn't need to be smart to figure out why isn’t it?
This year, prices of moon cakes are ridiculously high as well. On my way for some errands, I passed by a mini moon cake fair. Had a brief glance as it was crowded and when I saw the price, my jaw dropped. At S$70 a box of 4 minis, I think this is really expensive. Considering it is not even from a hotel or reputable restaurant.
I think I have been making my own mooncakes for a couple of years already. Thus with the price hike of ready made ones, it doesn't really affect me but I am sure this will spur interest in home made moonies.
I can't recall how much one kilo of white lotus paste I bought last year. Actually we did a bulk order and split among ourselves but I definitely doubt I paid S$22 for one kilo of low sugar white lotus paste.
Anyway, S was really sweet to sms me a supplier in Geylang. Actually I had been buying from them for the past years except last year when we did that bulk purchase.
With low in sugar, it is really good for my family because both my son and hubby enjoyed moon cakes very much.
I reattempt a recipe that I had done many years ago, a hot favourite with my family.
Here is my Chocolate snow skin moon cake with assorted nuts fillings.
Sorry, these days I have problem with my photobucket. It simply refused to upload so only one pathetic picture and being an computer idiot.... I will have to live with it.
BTW, I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking
I am also submitting this post to
What you need for skin:
70g castor sugar
50g melted couverture chocolate (bitter/strong)
10g cocoa powder
10g chocolate paste
20g mooncake shortening
60g Kou Fen
Method for skin
Heat water in microwave for about 20 - 30 sec with sugar.
Add in cocoa powder and chocolate paste. Mix well.
Add in melted chocolate.
Blend shortening and kou fen till well mixed.
Add kou fen mixture into chocolate mixture and knead well. Rest the dough for half hour.
Divide dough into required weight and wrap with filling.
Press into mould and chill a little before serving.
Ingredient for the fillings
300g white lotus paste
60g couverture chocolate (melted)
100g toasted assorted nuts
Mix all ingredients together.
Divide into required weight and roll into balls.
Filling ....30 gm