Description
🚚 Fastest delivery time: 2 day delivery.
🐝 Supplier / Origin: Giant Smart Foods / Malaysia
🌱 Supplier introduction: Giant Smart Foods, established in 2016, provides retail, wholesale and delivery. We promise to bring only "healthy", "high-quality" and "addition-free" ingredients and products to customers, including traditional seafood bird's nest, high-grade wild mushrooms, fruits and vinegar. The parent company has been established in Western District, Hong Kong for more than 25 years, and has branches in Malaysia, Indonesia and China, so the products are guaranteed!
🛍 Product information:
Snowskin Durian Mooncake, taste pure durian. Giant Smart Foods
Musang King, Black Thorn 3 each 6x 60g
Pick-up service is available at Giant Smart Foods' North Point and Kwun Tong branches
Shop 14, G/F, City Centre, North Point (next to City Garden Tower 2)
Unit No. 14, G/F, Maxi Mall, 233 Electric Road, North Point
Office hours: Monday to Sunday - 10:00 - 18:00
Contact number/Whatsapp: 6289 3488
Room K, 13/F, Phase 4, Kwun Tong Industrial Center, Kowloon
Flat K, 13/F, Kwun Tong Industrial Center Phase 4
Office hours: Monday to Friday - 09:00 - 18:00
Saturday - 09:00 - 13:00
Contact number; 2540 7696
Place of production: Malaysia
• Contains: 6 snowskin mooncakes (3 each of Musang King and Black Thorn)
Snow skin moon, snowy mooncake, ice skin mooncake or crystal mooncake is a Chinese food eaten during the Mid-Autumn Festival. Snow skin mooncakes are a non-baked mooncake originating from Hong Kong. The snow skin mooncake is also found in Macau, mainland China, Taiwan, Singapore, Malaysia and Indonesia. Although snow skin mooncakes are usually made and sold by bakeries, these mooncakes are not baked in ovens like traditional cakes. Further, unlike traditional mooncakes which are served at room temperature, snow skin mooncakes are typically eaten cold.
History
The snow skin mooncake emerged in the 1960s. It was developed by a bakery in Hong Kong, because the traditional Cantonese mooncakes were made with salted duck egg yolks and lotus seed paste, resulting in very high sugar and oil content. Since many customers thought traditional mooncakes were an oily food, the bakery used fruit for filling and less oil to make a mooncake with less fat. Another early pioneer of snow skin mooncakes is Poh Guan Cake House (宝源饼家) in Singapore.
Snow skin mooncakes gradually become popular in the 1970s. At that time the snow skin mooncake was also called a "crystal mooncake" (水晶月饼). The name "Bing Pi Yue Bing" (冰皮月饼) appeared in advertisements in the early 1980s.
Composition
The crust of snow skin mooncake is made of glutinous rice, which is frozen. The snow skin mooncake is similar to mochi ice cream or yukimi daifuku, as both have glutinous rice crusts and have to be kept frozen.
Snow skin mooncakes are typically white and are served cold, which is why they are named "snow skin". However, mooncakes may have other colors because of added flavors in their crusts. For example, if chocolate is added, the color of the crust might be brown. Green-colored skin is made with the juice of the aromatic Pandan (Pandanus amaryllifolius) leaf, a popular and uniquely South-East Asian flavor.
While traditional mooncakes are usually filled with salted duck egg yolks and lotus seed paste or red bean paste, snow skin mooncakes can be filled with a variety of fillings such as mung bean paste, fruit, green tea, jam, strawberry, chocolate, coffee, cheese, durian, sesame, mango pomelo sago, and purple yam.
This series is Malaysian extremely rare black thorn and the Musang King, made with 100% durian meat. After the local fruit growers harvest the ripe durians, they disassemble the meat and freeze them for freshness to preserve the lingering fragrance of the durians.
スノースキン月餅概要
この月餅は外が米粉と穀粉で作られ、中の餡の材料がハスの実または果物で作られる。中秋節辺りに発売されている。
油を使わないので、一般的な月餅より健康に役立つという。伝統な月餅と違い、冷やして食べる必要がある。
Recommended serving method: Thaw at room temperature for 10 to 15 minutes
