Hit enter to search or ESC to close

About Us
Wok Shop
Recipes
- Mei Wok Cooking Contest
- Mooncakes
  - Mooncake Recipes
- Basic Recipes
- Meal Type
  - Breakfast
    - Asian Breakfast
    - Western Breakfast
  - Lunch/Dinner
- Meal Type
  - Appetizer
    - Salads
  - Soups
  - Main Course
    - Curries
    - Stews
  - Desserts
    - Asian Sweets
    - Cakes
      - Cheese Cakes
      - Chiffon
      - Cupcakes
      - Muffins
      - Sponges
  - Side Dishes
  - Dumplings
  - Drinks
  - Snacks
    - Bean Curd
    - Cookies
    - Kueh
    - Pastry
    - Pies
    - Swiss Rolls
- Ingredients
  - Butter
  - Beef
  - Chicken
  - Crabs
  - Duck
  - Eggs
  - Fish and Seafood
  - Goat
  - Intestines
  - Mussels
  - Noodles and Pastas
    - Pasta
    - Rice noodles
  - Okra/Egg Plants
  - Oysters
  - Pork
  - Rice
  - Squid
  - Vegetables
- Diet Type
- Cooking Method
- Hawker / Street Food
- Bakes
  - Breads
    - Asian Breads
  - Cakes
- Cuisine
  - Peranakan
  - Asian Inspired
Contact Us

0

was successfully added to your cart.

Cart

Mochi/Snow Skin Mooncakes

Showing the single result

Home Mooncakes Mochi/Snow Skin Mooncakes

Box of 6 Mochi/Snow Skin Mooncakes (もち冰皮月饼)
USD50.00 – USD75.00
Select options

Links

Terms of Service
Privacy Policy
Refund Policy
FAQs

mei.recipes

Lots of edible flowers in the garden, so I decided

Lots of edible flowers in the garden, so I decided to make a carrot cake and decorate with them.

Created the recipe that's easy to remember: 200g carrots, 200g oil, 200g of brown and white sugar 50-50 (I'd reduce that to 150g in future), 200g eggs, 200g self-raising flour, handful of chopped pecans, poached raisins and pinch of salt and cinnamon.

Beat sugars and oil, then add eggs. Fold in the rest of the ingredients. Bake at 180C for about 40 minutes. That's it!

Cream cheese toppibg is icing sugar:butter:cream cheese= 2:1:2 in weight.

Enjoy!

#homemade #carrotcake #edibleflowers #viola #baking #food52

Porridge is a comfort food for many in Southeast A

King of fruits! The season has just started. We di

King of fruits! The season has just started. We divide durian season into 3 parts: head, mid and tail. Durians are best during the mid-season
. We are at the head of the season, and the season ends in September.

It'll be a good season this year with ample supply. But it doesn't necessarily mean it will be cheap. If most are exported to China, then the price will stay high. Today, this one durian costs $78, more expensive than our 3 course dinner for two at a restaurant. (???) #durian #fruits

Violas are beautiful and yummy. One thing I have l

Violas are beautiful and yummy. One thing I have learned is to never put inedible food to beautify dishes when plating.

No cooking or recipe required. Just soil, water and organic fertilizers
#edibleflowers🌸 #cooking #garden #chef

Choux pastry. I made this with orange zest. Orange

Choux pastry. I made this with orange zest. Orange is super cheap at the moment.

Segmented the orange and made orange confit with the rest of the zest. Yummy!

Recipe at https://www.meirecipes.com/choux-pastry-with-diplomat-cream/
#chouxpastry #cooking #cookies #food52

During a lockdown, you can't get these delivered.

During a lockdown, you can't get these delivered. So make them.
The focaccia is homemade as well.
Fail-proof eggs Benedict recipe at:
www.mei.kitchen.eggs-benedict-on-focaccia
#lockdownfood #homecooking #breakfast #egg #bread #foodporn #foodporn

What to do with leftover stew. Added chorizo, cumi

What to do with leftover stew. Added chorizo, cumin, beans heat it up in the mei wok, and then some eggs on top.

Pop it into a hot oven for 6 minutes and we get shashuka.

Made some baguette to go with this for breakfast.

🤤
#breakfast #eggs #leftovers #baguette #foodstagram #foodgasm #homecooking #meiwok

2021 New Year lunch. Something easy and always a j

2021 New Year lunch. Something easy and always a joy to make. Manhattan clam chowder with wholemeal bread.⁠
This is a documentation of my hack on ABC Cooking studio's recipe.⁠
I have documented my own recipe here. https://bit.ly/2L7uq4G⁠
INGREDIENTS⁠
⁠
Bacon Bread⁠
240 g Bread flour⁠
80 g Whole meal⁠
11 g Instant yeast⁠
2 tbsp Sugar⁠
200 ml Water at 40C⁠
1/2 tsp Salt⁠
25 g Olive oil⁠
Bread Filings⁠
4 pieces Bacon sliced very thinly⁠
1/2 piece Big Onion Finely diced⁠
80 g Pizza Cheese (mozzarella + cheddar) Shredded⁠
40 g Sundried tomatoes Sliced thinly⁠
2 tbsp Flour⁠
A pinch Pepper⁠
INSTRUCTIONS⁠
⁠
Bacon Bread⁠
Add water to half the bread and wholemeal flour, sugar, yeast and sugar in a bowl. Mix until smooth. (about 3 minutes by hand)⁠
Add the remaining flours, salt and olive oil. Mix well.⁠
Scrap the dough from the bowl onto the table. Knead without adding flour.⁠
When kneading, do not break the gluten, aim to stretch it. Here's the method. https://www.youtube.com/watch?v=n7jBrDWJOds⁠
Be gentle and it should take 10 minutes.⁠
You know the dough is done when it is elastic and smooth and passes the window pane test. https://www.youtube.com/watch?v=hLnyrvDRzGw⁠
Shape the dough into a ball and seal the bottom so that air can be trapped.⁠
1st fermentation: 40C temperature or hot water in the oven: 25 minutes The dough is ready when you pierce it with a finger and the indentation stays.⁠
Degas and divide the dough into 4 (about 65g each), and then roll them into balls, seal the bottom and cover on the bench for 10 minutes bench time.⁠
Filings⁠
Mix the onions, bacon, sundried tomatoes, flour, cheese and pepper until mixed.⁠
Divide into 4 portions.⁠
Shaping the bread⁠
Roll each piece into a 20cm x 15cm rectangle.⁠
Place one portion of the filings and place it in the middle of the rollout dough.⁠
Fold 1/3 from the topo, then 1/3 from the bottom and seal.⁠
Place the dough seam side down and top the bread with some wholemeal flour.⁠
2nd Fermentation: cover the bread and ferment for another 15 minutes.⁠
Bake at 210C for 16 minutes.⁠
Cut into 2 or 3 and serve.⁠
#clamchowder #calzone #foodporn #yummy #foodie

This is the best chocolate cake recipe I have. I u

This is the best chocolate cake recipe I have. I used a recipe from a Japanese with a French name and then improved on it.
The original gateau au chocolate cracks and sinks in the middle. By adding a tablespoon of plain flour, it now does not rise like a soufle and then sink.
You can make it gluten-free by omitting the plain flour altogether making it more like a brownie, add the flour to make a cake-like super moist chocolate cake: heat up and enjoy with a scope of vanilla ice-cream. If you put it into cupcake molds, freeze it for 15 minutes, and bake it for 7 minutes, you will get a nice lava cake that flows.
To view videos on how to make this well: https://bit.ly/3mzA5h9
Recipe:
EQUIPMENT
Electric Mixer or Muscles
15 cm cake tin, bottom lined
INGREDIENTS
85 g Chocolate Milk or Dark
65 g Butter Salt or unsalted. If unsalted, add a pinch of salt
1/2 tsp Instant Coffee granules optional
Sifted Items (sift twice)
25 g cocoa powder
15 g Plain flour or corn starch leave out if preferred gluten-free or want a really wet cake
Egg Mixture
3 small eggs
70 g caster sugar
INSTRUCTIONS
Line the bottom of a 15cm cake tin. A preferred tin is light colored. Preheat the oven at 160C.
Place chocolate, butter and coffee granules. in a metal saucepan.
Place saucepan in a double boiler or over really low heat in an electric burner, until all the chocolate and butter have melted, stir through.
Add sifted items into the saucepan and fold in until the paste become smooth again.
Beat Eggs
Beat the 3 eggs until it is foaming and add half the sugar and beat until thick (like melted ice-cream).
Add the rest of the sugar and beat until ribbon stage.
Mixing
Mix in 1/3 of the egg mixture into the chocolate mixture.
Fold in the rest of the egg mixture 1/2 at a time. Be quick and gentle, using a J-fold method. Don't take too long or you will lose all the air you have beaten into the eggs.
Drop the cake tin at a height twice (not more) to release the large air bubble.
Baking
Middle shelf of the oven for 40 minutes. For lava in the midde take it out 5 minutes earlier.
#homemadesweets#gateauchocolat #fondantchocolat #chocolatecake
#onthetable #foodlover #instacake

For years, I tried to make her happy by baking spe

For years, I tried to make her happy by baking special cakes on her birthday, thinking every kid has a sweet tooth. It takes me quite many years to realize there are folks like me who prefer savoury stuff.
So I went about making a sushi cake, which is notahing but pressed sushi. Traditionally, pressed sushi is made in an oshizushihako (押し寿司箱) or pressed sushi box. #sushi #sashimi #sushi 🍣 #sushitime🍣 #sushirolls #sushimania #sushiroll #sushis #sushibar #sushiart #sushiaddict #sushilover #sushiporn #japanese #japan #sushilife #nigiri #nigirisushi #nigiris #nigirilover #sashimi #tuna #salmon #shrimps #tempura #fried #sushichef #foodporn #yummy #foodie

https://bit.ly/30RQBB4

Earl Grey Pound Cake with Lemon Curd Filing⁠ ⁠

Earl Grey Pound Cake with Lemon Curd Filing⁠
⁠
I saw them in Hokkaido and walked into their cooking studio to ask if I could join their classes. They said no, as I was only a visitor in the country.⁠
⁠
Last week, I saw them in Singapore and this time, I managed to book a trial class with ABC cooking studio and did an earl grey pound cake with a lemon curd filing.⁠
I rewrote the recipe to make it much easier to make, and takes 45 minutes instead of the 2 hours in the cooking studio.⁠
This is the first time I bake cakes for 10 minutes (after it has risen and stabilized), remove them from the oven, pipe in a filing, and then return them to the oven to finish off.⁠
It is a revelation and imagine what else we can create with this method.⁠
⁠
FOR THE REVIEW OF ABC COOKING STUDIO AND DETAILS OF THIS RECIPE: HTTPS://BIT.LY/30FVGRI⁠
⁠
#sgfoodies #sgfoodie #lemoncurd #poundcake #sgeats #lemoncurd #foodporn #homecook #eatoutsg #timeoutsg #sgmagazine #citynomads #cake #todayweexploresg #singaporefoodie #beautifulcuisines #beautifulfood⁠

Asian moms hide veggies in dumplings by blending t

Asian moms hide veggies in dumplings by blending the veggies and adding them to flour with the pulp and then making them into dumpling wrappers.

They are as delicious as they are pretty to look at. Suitable for kids aged 3 to 50. Now you do your colours with any root or any veggies. Mind sharing your ideas?

RECIPE: HTTPS://BIT.LY/2EHPULW

INGREDIENTS

JUICE AND COLOUR
3 medium carrots to get 0.25 cup of juice and its pulp
1 cup spinach boiled for 0.5 minute then blended
1 tsp charcoal powder

SKIN
2 cups plain flour
1 pinch salt
0.5 cup water + juice

FILING
500 g minced pork
2 tbsp cold water
0.5 cup prawn skin
1 tbsp soya sauce
0.5 tsp ground white pepper
1 tsp Chinese wine
1 tsp sesame oil
1 bunch garlic chives green onions finely chopped

COOKING
0.5 cup oil any vegetable
1 cup water boiling
1 handful plain flour

EQUIPMENT
Rolling pin
Pan
Chopsticks
Blender

INSTRUCTIONS

DOUGH SKIN
Add salt to the flour, mix well and divide the mixture into 4 equal portions. Add a different color liquid to each.
Wrap the dough up separately to cool down while making the filings.

FILING
Add all the ingredients in a big bowl. Using a pair of chopsticks, stir in one direction until the meat turns sticky, about 5 minutes. I call this meat gluten. Haha

WRAPPERS
Cover the dough surface with corn flour.
Roll the dough to very thin (2mm), and then cut with a 8cm round cookie cutter. You should be able to make 45 to 50 wrappers.
Place the filings in each wrapper and fold up in whatever shape you like!. Watch a Youtube video.

COOKING
Heat up half a bowl of oil in a flat pan until it is hot.
Pour it out of the pan into a bowl.
Turn the fire off, and then arrange the dumplings close together on the pan.
Add the wings slurry enough to cover the dumplings to half its height.
Cover the pan with a glass cover if you can find one. Otherwise, any cover will do.
Once the water dries up.
Add the reserved oil to the pan.
Pour the oil out of the pan.
Place a plate over the gyoza while the gyoza is still in the pan and flip the pan and plate over, placing the gyoza in the plate.

#gyoza #potstickers #chinesefoodporn #nomnom #foodporn #japanesefood #foodiesofinstagram

Load More... Follow on Instagram

Recent News

Clam in a wok/pot August 4, 2020
Why Should I Get a Wok? July 24, 2020
Stir Fry anything in Six Steps July 23, 2020
What is wok hei? July 23, 2020

© 2024 Mei Kitchen.

About Us
Wok Shop
Recipes
- Mei Wok Cooking Contest
- Mooncakes
  - Mooncake Recipes
- Basic Recipes
- Meal Type
  - Breakfast
    - Asian Breakfast
    - Western Breakfast
  - Lunch/Dinner
- Meal Type
  - Appetizer
    - Salads
  - Soups
  - Main Course
    - Curries
    - Stews
  - Desserts
    - Asian Sweets
    - Cakes
      - Cheese Cakes
      - Chiffon
      - Cupcakes
      - Muffins
      - Sponges
  - Side Dishes
  - Dumplings
  - Drinks
  - Snacks
    - Bean Curd
    - Cookies
    - Kueh
    - Pastry
    - Pies
    - Swiss Rolls
- Ingredients
  - Butter
  - Beef
  - Chicken
  - Crabs
  - Duck
  - Eggs
  - Fish and Seafood
  - Goat
  - Intestines
  - Mussels
  - Noodles and Pastas
    - Pasta
    - Rice noodles
  - Okra/Egg Plants
  - Oysters
  - Pork
  - Rice
  - Squid
  - Vegetables
- Diet Type
- Cooking Method
- Hawker / Street Food
- Bakes
  - Breads
    - Asian Breads
  - Cakes
- Cuisine
  - Peranakan
  - Asian Inspired
Contact Us

Terms of Service
Privacy Policy
Refund Policy
FAQs

Select your currency

USD United States (US) dollar

SGD Singapore dollar

WhatsApp us