Spent the whole afternoon making snowskin mooncakes.thanks to innovative Hong Kong chefs who invented snowskin mooncakes eaten chilled like mochi.thanks to prepacked packages from bake with yen,i dont need to weigh n source different ingredients like shortening n ko kien flour.i decided to invent a snowskin mooncake with tropical pineapple filling n toasted green pumpkin seed.its not so sweet as traditional lotus or red bean paste as pineapple is sourish that gives tropical vibe.next week i make mixed fruit jelly mooncake.i like to be unconventional .the shape n design is like traditional mooncakes but the ingredients are avant garde.the young like it but not older relatives.think im cheapskate not to use lotus paste n egg yolk.i find my version healthier n not cloyingly sweet.i also steamed a cantonese sponge cake eaten in dim sum teahouses.the ma lai go originate from castille cake of the portugese who settled in melaka.then chinese migrants from guangdong learnt it n steamed it instead of baking it as dim sum is steamed in bamboo baskets.later they brought the recipe back to Guangdong so its called a malay cake.
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