Malaysia is such an awesome country when it comes to celebrating festivals, Hari Raya Adilfitri is basically still on going, but we are already preparing for the next – the mooncake festival that falls on the 15th of the 8th month in the Chinese lunar calendar.
A little over a week ago, we went to InterContinental Hotel to check out their mooncake offerings and I even got my hands on trying out how to make them.
ingredients and method of making mooncake
Here’s a recipe that’s shared by InterContinental Hotel’s Executive Chinese Chef Wong Lian You. The recipe isn’t exactly too complicated, but you might have a problem if you don’t have the cool wooden mould.
Here’s a recipe that makes 15 pieces of Mini Green Tea Paste with Single Egg Yolk mooncake.
Ingredients (for skin):
- icing sugar – 600 gram
- cooked glutinous rice flour – 300 gram
- shortening- 100 gram
- green tea powder – 10 gram
- water – 450 ml
- green tea paste with sunflower seed – 700 gram
- salted egg yolk (cooked) – 8 nos
old school wooden mould is used to shape the mooncake
- put all ingredients for the skin in the mixing bowl and mix well manually. Let rest for 10 minutes
- divide green tea paste into 15 portions and roll into a ball, make a depression in the centre and wrap an egg yolk, set aside
- spread some glutinous rice flour on a table
- roll out into a strip and cut into 15 poritons, roll and wrap the fillings
- spread some glutinous rice flour in mooncake mould, put the ingredients and press firmly
- KNOCK HARD until mooncake falls out!
and I got my hands dirty to mould this mooncake, it was a success!
I’m not so sure if the instructions is any useful, but that’s exactly how they make mooncakes in this hotel, all by hand and all in house. After trying it out for myself making the XL sized mooncake, I now really appreciate the effort it takes into making proper mooncakes. If you don’t get it just right, the skin will be uneven, or worse still, the ingredients spill out.
looks like handbag, but does not smell like one, yes they are mooncake boxes
The mooncakes at InterContinental are priced from about RM 17 to RM 25 each, with the mini almond milk cream with bird’s nest mooncake at RM 33. The best thing here is their super ridiculously cute mooncake box that resembles high fashion handbags, I was equally impressed and amused. Too awesome!
The 7 star premium collection is priced at RM 288, which includes 6 smaller and one giant mooncake.
The full list of flavors (traditional baked):
- white lotus paste with single egg yolk
- white lotus paste with double egg yolk (I love double egg yolk and actually want 4 egg yolks!)
- pure white lotus paste with nuts
- pandan paste with egg custard and walnuts
- bamboo charcoal paste with pumpkin seeds
- assorted nuts paste with chicken ham
- mini white chocolate snow skin with dark chocolate paste and rice crunch
- mini duo roseberry snow skin with spirulina paste and gummy candy
- mini peanut butter snow skin with dark chocolate paste and mixed nuts
- mini tiramisu paste with dried mix fruits and raisins
- mini green tea paste with single egg yolk
- mini durian meat with oats
- mini almon milk cream with bird’s nest
mooncake tray, and pick your own tea at Intercontinental KL
After messing about at the demonstration, we proceeded to OneSixFive to sample the exclusive afternoon tea showcasing their mooncakes.
The mooncake comes in a unique stand (RM128++ per stand for 2 persons) while you pick the tea (by TEALEAVES) from the box by first sampling them by smell. It’s quite a high life and there’s certainly more than enough mooncakes to go around for two person.
mooncakes from InterContinental KL
As for the mooncakes, I find myself still gravitate towards the traditional white lotus paste with double egg yolk. The durian mooncake here was positively potent and should satisfy any durian lovers. I was a bit impartial to the gummy bear version though some really liked it. Other flavors were all pretty much spot on.
Oh, as for the bird’s nest mooncake, while interesting and certainly luxurious, it was tough to actually taste the bird’s nest itself due to the stronger tasting paste/skin necessary for a mooncake. Credit must be given to Chef Wong & Chef Lo for pushing the envelop though.
we had fun at the event, thanks to Chef Wong and Chef Lo
Mooncake festival lasts through 19th September, 2013. If you’re looking for some gift ideas, I gotta say that so far the handbag packaging here is the most impressive of all
165 Jalan Ampang,
50450 Kuala Lumpur
GPS: 3.159767, 101.718045
Tel: 03-2161 1111