At recent I was invited to try out my hand on making the mooncake and watch how chefs baking them. It was truly exciting as I get to watch and finger into making a huge big mooncake at TAO InterContinental Kuala Lumpur while proceed to OneSixFive for afternoon tea and indulging the mooncakes. It was just a fabulous experience.
As for The InterContinental’s 7 Stars Premium Collections 2013 you can find are white lotus paste with single egg yolk, mini pure white lotus paste with nuts, mini bamboo charcoal paste with pumpkin seeds, mini pandan paste with egg custard and walnuts, mini red dates paste with TAO almond skin and macadamia nuts, mini assorted nut paste with chicken ham, mini red bean paste with sunflower seed and a huge red date paste with TAO almond skin and macadamia nuts. Therefore is you are looking for something extra ordinary I would suggest to pick the 7 star premium collection is priced at RM 288, which includes seven mini and one giant mooncake.
InterContinental Kuala Lumpur snow skin mooncake consist of a vareity such as 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 and mini almon milk cream with bird’s nest
Moon Cake Making at TAO InterContinental Kuala Lumpur
That day I was put into the test of making the giant moon cake and I truly had fun. This time it was big and not easy to handle while most guests hide themselves from having a go with it. Yes I was brave that one second. lol! I rolled out the skin paste and wrapped it over the filings. Then set it into the mold and gave it a press in order for the patent to form of the dough. The final step is to whack the wooden mold one side to the other side to release the mooncake. The mooncake then is ready for baking.
Moon Cake Making Demo by Chef Wong Lian You and Chef Lo Tian So
Red Date Paste with Tao Almond Snow Skin and Macadamia Nuts
(5 pieces portion)
300gm Green Pea Powder
300gm Almond Flour
150gm Icing Sugar
1kg Red Date Paste
100gm Macadamia Nuts
Mix Green Pea Powder with Almond Flour to form mixture (A)
Melt the Shortening and Icing Sugar to form mixture (B)
Mix both (A) and (B) together in the wok, slowly mixing (A) in, to avoid coagulation
Cook the mixture over slow fire for an hour until it is well-mixed
Take it out and leaves the dough in chiller to rest overnight
The next day, take the dough out
Spread some normal flour into mooncake mould
Put the dough over the mould first followed by the filling and wrap the dough over the filling
Knock it out from the mould firmly
Place the mooncake in oven to bake for 20 minutes under 220C heat.
A Mooncake Afternoon Tea @ OneSixFive InterContinental Kuala Lumpur
We then proceed to OneSixFive at the ground floor of InterContinental Kuala Lumpur for a tea session and to taste their variation of mooncakes. What wited us was layers of trays filled with mini mooncakes and it was truly spectecular indeed.They were make to impress. The mooncake afternoon tea was at RM128++ per stand and consist of ten variation of bakes and snow skin mini mooncakes plus a pot of house selected tea for two.. The line up is as follow: mini traditional baked style pure white lotus paste with nuts, bamboo charcoal paste with pumpkin seeds, pandan paste with egg custard and walnuts, assorted nut paste with chicken ham and red dates paste with TAO almond skin and macadamia nuts.
As for the mini snow skin the line up would be 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 and mini green tea paste with single egg yolk.
The guests went wild and was not able to contain their eagerness of wanting to finger into the mini mooncakes. There were trays marching in without any fear of the foodies and the food tasting battle begin. Snapping photos were the instant reaction as every tray was very well displayed and I don’t think anyone can help not noticing them. So beautifully crafted by hand. I loved most of the flavours created this year and defintely I was waiting patiently for their durian snow skin moon cake. It was just tasty and delicious. Another interesting flavour on their moon cake list is the almond milk cream with bird’s nest. Definitely I felt youthful having a bite into the bird nest.
The baking and tasting session were absolutely fantastic and definitely a great weekend to be pampered over nice mooncakes and a few warm cups of well brewed tea.
InterContinental Kuala Lumpur Mooncake Menu