3 minute read
Tie Guan Yin Tea Infused Snowskin Mooncake with White Lotus Paste, Hazelnut & Candied Orange Peel
by Dilmah
MID AUTUMN FESTIVAL
Tie Guan Yin Tea Infused Snowskin Mooncake with White Lotus Paste, Hazelnut & Candied Orange Peel
Makes 15 mini mooncakes
Ingredients
Snowskin 115g koh fun (cooked glutinous rice flour) 115g icing sugar 30g shortening 135ml Dilmah t-Series Tie Guan Yin Oolong tea (a strong brew of 4g to 135ml hot water and chilled after) 4-5 drops green food colouring
Filling 180g white lotus paste 50g hazelnuts 2 tbsp chopped candied orange peel
Method
1 Make the snowskin in the same manner as in the recipe ‘Rose with French Vanilla Infused Snowskin Mooncake’, replacing the Dilmah Rose French Vanilla tea with Dilmah Oolong Tie Guan Yin tea. Set aside to rest for 30 minutes.
2 Combine the white lotus paste with hazelnuts and candied orange peel. Knead with hands to get an even mixture.
3 Assemble the mini mooncakes (in the same manner as in the recipe ‘Rose with French Vanilla Infused Snowskin Mooncake’, using the lotus hazelnut filing.
Tea Pairing
t-Series The First Ceylon Oolong Tea Another oolong tea, t-Series The First Ceylon Oolong is less intense in flavour but its inherent smoky edge teases out the orange nut overtones in the mooncake.
t-Series Lychee with Rose and Almond Tea Seeking a multi-dimensioned flavour pairing? Brew up some t-Series Lychee with Rose and Almond tea, on ice. Served cold, the emphasis is on the flavours of the lychee, rose, almond blending with the mooncake’s flavours of hazelnuts and orange peel. t-Series Tie Guan Yin Fragrant Oolong Tea With its flavours of linseed oil, hints of olive, and herb is the perfect partner for this mooncake with flavours that are a melange of citrus fruit, nuts and seeds.
MID AUTUMN FESTIVAL
Makes 6 mooncakes
Ingredients
Tea layer 1L Dilmah t-Series Lychee with Rose and Almond Tea (normal brew, 10g tea) 13.5g agar agar powder 250g sugar
Beancurd centre 400ml soybean milk 4.5g agar agar powder 80g sugar (or less if soybean milk is already sweetened)
Method
1 Combine all the ingredients for the beancurd centre in a saucepan. Bring to a boil, then turn down the flame and leave to a simmer for 5 minutes.
2 Pour into small rounded moulds to a shallow depth and leave to set.
3 Meanwhile, combine the tea, sugar and agar agar powder in a saucepan and stir well. Bring it to a boil and turn flame down to let it simmer for 5 minutes.
4 Pour a layer of the tea mixture into the mooncake mould until it reaches one-third up the side of the mould. Leave it to set (about 15 minutes) until semi-firm (slightly wobbly).
5 Meanwhile keep the remaining tea mixture warm in the saucepan to prevent it from setting.
6 Place the set soybean agar agar disc in the middle of the semi-firm tea agar agar in the mooncake mould. Pour over with the remaining tea mixture to completely cover the soybean centre.
7 Leave to set completely, chill then unmould.
Tea Pairing
t-Series Lychee with Rose and Almond Tea The jellied Lychee with Rose and Almond Tea Mooncake with beancurd centre is all perfumed with the soft sweetness of roses and a fruity fragrance of lychee. A t-Series Lychee with Rose and Almond Tea will enhance the flavours of the mooncake. t-Series Green Tea with Jasmine Flowers For a flavour accompaniment, brew some t-Series Green Tea with Jasmine flowers. This tea, served hot, makes an interesting contrast, not only in flavour, but in temperature, with the cold jelly mooncake. It will also highlight the texture of the mooncake.
