Friday, 21 September 2007

Pandan Ping Pei Mooncake

This is the unbake mooncake. The skin is made from cooked glutinous flour or also know as koh fun. I have attached the picture of the commercial/ready made cooked glutinous flour. You can but them from See Woo.
As I am in South West and going to See Woo is a long drive, I made myself the flour. Definately, it is not as smooth as the commercial one but overall, it taste the same.


  • 100g margarine
  • 300g "koh fun" (cooked glutinous flour)
  • 450g icing sugar, sifted
  • 1/2 tsp pandan paste
  • 240ml cold water


  • 600g red beans
  • 1 tbsp alkaline water (kan sui)
  • 450g sugar
  • 450ml cooking oil
  • 1 tbsp maltose (mak ngah tong)


To make filling, soaked the red beans overnight. Drain the overnight water an put in a fresh water and boil with the red beans for about 10 minutes. Add in the kan sui and continue boiling until the beans are soft. Drain and set aside to cool. Using blender, blend the red beans to a very smooth paste.

Cook on low heat, stirring constantly until the sugar has dissolved completely. Keep cooking and stirring the paste until it is thick and dark brown and the paste leaves the sides of the pan. Add in maltrose and mix until it dissolved. Add in melon seed if required. Cool and use the red bean paste as required.

To make the dough, mix koh fun, icing sugar, margarine and pandan paste on low speed for 1 minute. Pour in cold water and blend until smooth. Take 50g of the dough and place 100g of filling in the centre, wrap up dough and form into a ball. Place the dough in a lightly floured mould. Chill in refrigerator before serving.

To make the koh fun yourself:
Steam the plain glutinous rice flour for 1/2 hour. Remove and put in a microwable glass bowl which has been lined with greaseproof paper. Microwave on high 1 minute at a time until rice is slightly brown(time depends on the amount of rice flour)


Anonymous said...

Hi read your method of doing the ping pei flour.
I was told by my aunt that you can dry fry the pulot flour in a clean wok on slow fire.
stirring and frying till its dry, then cool and add the rest of the ingredients.

Yummy Mummy said...

Your aunt is right. You can fry the pulut rice on a low fire. Then cool it down before using the flour. However, you will have all the white powder in your kitchen. That's why I prefer to buy the ready one.

Anonymous said...

Hi ya, is jess from London. Can I ask u where u bought the mooncake mould here? Many thanks!

Yummy Mummy said...

I bought the mould when I went back to Malaysia. Try to seach on ebay as I bought my kong chai pheng mould from ebay last year. Good luck to your search.