Snow Skin Mooncakes with Red Bean Paste is another one of the many variations of mooncakes that we eat during Mid Autumn Festival. It falls on the 15th day of the 8th lunar month, which is October 4 2017 this year and that happens to be tomorrow.

I had previously shared a variation of this recipe, Snow Skin Mooncakes with Mung Bean Paste and shared a little about this unique traditional dessert snack from Singapore. Click on the link above to find out more. This time, I made a red bean paste for the filling  instead and played around with the food coloring a little. I did not use yellow the last time so I included it this time. And I also mixed pink and blue to achieve a lavender color.

This recipe is similar to the one with mung bean paste but because red beans take a longer time to cook, the time required for this recipe would be a little longer. And I doubled the amount of snow skin wraps as I was not sure if the previous recipe would have enough for the amount of red bean paste that I would have. I had a little bit of snow skin wraps left and I saved it in the freezer for my next batch.

Bella and Jamie loved it and when I asked them if they have a preference for either the mung bean paste or red bean paste, they could not pick. They liked them both. So on a festive note, I wish you and your family a Happy Mid Autumn Festival! May you have a long life to share the graceful moonlight!

Related Posts:
Snow Skin Mooncakes with Mung Bean Paste
Easy Pandan Snow Skin Mooncakes

Snow Skin Mooncakes with Red Bean Paste
by Miss Crumbs A Lot, adapted from FOOD52 & Christine's Recipes

Recipe
Snow Skin Wrap Ingredients
90g (3.2oz) Glutinous  Rice Flour
70g (2.4oz) Rice Flour (water milled)
40g (1.6oz) Wheat Starch
80g (3oz) Sugar
360ml (12 fl oz) Unsweetened Coconut Milk
36ml (1.2 fl oz) Vegetable Oil
1/2 cup Glutinous Rice Flour (for dusting)

Red Bean Paste Filling Ingredients
1 cup Dry Red Beans or Azuki Beans (soaked in water overnight)
2/3 cups Sugar
6 tbsp Shortening

Equipment
1 50g size Mooncake Mold

Snow Skin Wrap Cooking Method
1. In a bowl, mix 90g (3.2oz) of glutinous rice flour with 70g (2.4oz) rice flour and 40g (1.6oz) wheat starch together.
2. In another bowl, dissolve 80g (3oz) sugar in 360ml (12 fl oz) unsweetened coconut milk. Then mix in 36ml (1.2 fl oz) of vegetable oil.
3. Slowly pour the coconut milk mixture into the flour mixture while whisking it gently. Mix well. Strain it once and set it aside, allowing it to rest for 30 minutes.
4. Cover the mixture with plastic wrap and steam cook it over high heat for 30 minutes.
5. Once ready, remove from heat and use a pair of chopsticks or fork to stir the mixture until a soft and smooth dough is formed.
6. Once cooled, wrap the dough in plastic wrap and knead it with your hands for 10 to 15 minutes. You can also use a pestle and gently pound it. It is imperative to knead it to ensure that the wrap will be soft and smooth.
7. Refrigerate for a minimum of 4 hours before assembling the mooncake.

Red Bean Paste Filling Cooking Method
1. Drain the soaked red beans and place them in a pot. Add in 3 cups of water and bring it to a boil. Once boiling, reduce the heat to medium/low and simmer for 1 hour 15 minutes. As the water boils down, right around 30 minutes onwards, you will need to add just enough water to keep the beans submerged in water.
2. After about an hour, to ensure that the beans are ready, pinch a bean between your fingers. It should mash very easily between your fingers.
3. Once done, turn off heat, drain the beans and allow it to cool slightly. Blend the beans in a food processor until a smooth paste is formed (hummus like)
4. Pour the red bean paste into a non-stick wok or pan, add in 2/3 cup sugar and 6 tbsp of shortening. Over medium heat, mix all the ingredients together. As the sugar dissolves and shortening gets mixed it, the paste will be watery. Continue cooking, stirring constantly until the moisture has evaporated and a soft dough is formed. Once the paste can hold its shape, it is ready.
5. Remove from heat and refrigerate until ready to use.

Assembly Method
1. Toast 1/2 cup of glutinous rice flour in a non-stick wok or pan over medium heat until it turns light yellow. Remove from heat and set aside to cool.
2. Measure each snow skin wrap and red bean paste to around 20g and 30g respectively. Shape them into balls and set aside.
3. Dust your hands, counter top and mooncake mold with toasted glutinous rice flour.
4. Wrap each mung bean paste ball with snow skin wrap and seal completely. Shape it into a ball first then gently mold it into an oval.
5. Place the oval into the mooncake mold, place it on the counter top and gently push the shaping tool to shape the mooncake into the mold. Remove from mold gently.

Makes 16 50g Mooncakes
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Check out Snow Skin Mooncakes with Mung Bean Paste
Check out Easy Pandan Snow Skin Mooncakes

Mung Bean Sweet Soup, or more commonly known by its Hokkien name "Tau Suan" is a popular Chinese dessert in Singapore and Southeast Asia. A quick and easy recipe that used only a handful of ingredients, it is served warm and topped with sliced Chinese donuts or "You Tiao" in Mandarin. All ingredients are available at the Asian supermarkets and if the bakery does not have fresh Chinese donuts (you tiao), they can be found in the frozen section. Mung Bean Sweet Soup (Tau Suan) is one of my father's favorite dessert. So simple and comforting, it is also not uncommon to have it for breakfast. 

Mung Bean Sweet Soup (Tau Suan)
by Miss Crumbs A Lot

Recipe
Ingredients
7 oz Split Mung Beans (soaked for 4 hours or overnight)
3/4 cup Sugar
5 stalk Pandan Leaves (Screwpine Leaves) (knotted)
2 1/2 tbsp Cornstarch
2 1/2 tbsp Wheat Starch
6 cups Water + 6 tbsp Water
Deep Fried Chinese Donuts (You Tiao)

Cooking Method
1. Drain soaked mung beans and place it on a shallow dish. Steam cook it for 30 minutes. Remove from heat and set aside to cool.
​2. In a pot, add in 6 cups of water, 3/4 cup sugar and knotted pandan leaves. Bring it to a boil. Remove and discard pandan leaves after it boils.
3. Prepare the thickening glaze by mixing 2 1/2 tbsp cornstarch, 2 1/2 tbsp wheat starch and 6 tbsp of water together.
4. Stir the thickening glaze into the pot. Add in cooked mung beans and stir well.
5. Serve with sliced deep fried Chinese donuts (you tiao).

Serves 4

Gem Biscuits are one of the "old school" snacks that is possibly every Singaporean's favorite childhood sweet treat. The small round biscuits are topped with bright colored icing, typically pink, yellow, white and green (as a kid, the white gem biscuit was my least favorite so I omitted white and added blue instead). And they have been a hit with children in Singapore for several generations now. 
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Bella has tried them before when I bought some back to Houston from Singapore years ago. But Jamie has never tried them. So, I decided to make some and surprise them when they came home from school. I made the biscuit portion a little different from the original - mine tastes more like butter shortbread which I personally liked better. They were not quite ready yet when the kids got home so I promised them that they could have some for desserts if they finished their dinner. Dinner has never gone as smoothly as that night! 

Gem Biscuits
by Miss Crumbs A Lot

Recipe
Ingredients
1 stick Salted Butter (4 oz) (cold)
2 oz Sugar
5 1/2 oz Flour (sifted)
4 cups Powdered Sugar
2 Egg Whites
1 tsp Water
Gel Food Coloring

Cooking Method
1. Mix 2 oz sugar with 5 1/2 oz of sifted flour in a large bowl.
2. Cut 1 stick of cold butter into small cubes into the flour and sugar mixture. Using your finger tips, rub in the butter into the flour until it resembles breadcrumbs. Using your hands, pack and knead it until a soft dough is form (do not overwork it as the warmth from your hands will melt the butter).
3. Place the dough in between some plastic wrap and roll it with a rolling pin till about 1/4 inch thick. Using a small cookie cutter, cut out the biscuits and place them on a parchment paper lined baking tray. Refrigerate them for 30 minutes.
4. Bake at 350 degrees F for 8 to 10 minutes. Remove from oven and allow to cool completely before icing them.
5. Mix 2 egg whites and 1 tsp of water together. Whisk it on low speed until it is frothy. Add in 4 cups of powdered sugar in small batches and whisk in on medium speed. Once all sugar has been added, whisk on high speed until a firm peak is form.
6. Divide the icing into portions and add gel food coloring. Pipe the icing on top of the cooled biscuits with a piping bag and tip.

Makes 100 pieces

Updated on Sep 10, 2019

Snow Skin Mooncakes with Mung Bean Paste is one of the many variations of mooncakes, a Chinese traditional sweet treat that is consumed during Mid Autumn Festival. The Mid Autumn Festival is a harvest festival celebrated by ethnic Chinese people. It is held on the 15th day of the 8th lunar month with a full moon at night, corresponding to a late September or early October date. This year, it falls on October 4, 2017.

Making and sharing mooncakes is one of the hallmark traditions of this festival. In the Chinese culture, a round shape symbolizes reunion and completeness. Hence, eating and sharing mooncakes with family during the week of the festival signifies the unity and completeness of families. In Singapore, about a month before the actual festival, bakeries, hotels and restaurants will start selling wide varieties of mooncakes. They often come in beautiful boxes as it was a common practice to give them as gifts to family and friends. 

Apart from the traditional baked round mooncake that is typically filled with lotus seed paste or red bean paste, there are also many variations in Singapore; from ice cream filled to flaky pastries. Snow skin mooncakes originated in Hong Kong and are similar to Japanese mochi ice cream with a glutinous rice wrap and does not require baking. It is also eaten cold. The name snow skin mooncake refers to the original cake's white translucent appearance, like snow and because it is consumed cold. Hence, the name snow skin. It is also very common now to add food coloring to the glutinous rice wrap, giving it a colorful appearance.

I made these petite versions last weekend to take to a friend's home where we were invited to dinner. Everyone enjoyed it. And both Bella and Jamie absolutely loved it. I was wrapping the mooncakes and I had not even finished making them yet, I was flanked by the both them with sneaky hands trying to reach for the mooncakes and them constantly asking, " Can I try some? Can I try some?" Well, I am glad I did not disappoint them. The first batch of 14 petite mooncakes were all gone that day. I will definitely be making more again.
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I recommend measuring the ingredients with a digital weight scale for food and preparing the wrap a day in advance then the filling and assembly the next day. All ingredients can be found at your local Asian supermarket.

Related Posts:
Snow Skin Mooncakes with Red Bean Paste
Easy Pandan Snow Skin Mooncakes

Snow Skin Mooncakes with Mung Bean Paste
by Miss Crumbs A Lot, adapted from China Sichuan Food & Christine's Recipes

Recipe
Snow Skin Wrap Ingredients
45g (1.6oz) Glutinous  Rice Flour
35g (1.2oz) Rice Flour (water milled)
20g (0.8oz) Wheat Starch
40g (1.5oz) Sugar
180ml (6 fl oz) Unsweetened Coconut Milk
18ml (0.6 fl oz) Vegetable Oil
1/2 cup Glutinous Rice Flour (for dusting)

Mung Bean Paste Filling Ingredients
200g (7oz) Peeled Split Mung Beans (rinsed and soaked for 4 hours or overnight)
100g (3.5oz) Sugar
80ml (2.75 fl oz) Unsweetened Coconut Milk
70ml (2.4 fl oz) Vegetable Oil
1/8 tsp Salt
1 1/2 tbsp Wheat Starch
5 stalk Pandan Leaves (Screwpine Leaves) (knotted)

Equipment
1 50g size Mooncake Mold

Snow Skin Wrap Cooking Method
1. In a bowl, mix 45g (1.6oz) of glutinous rice flour with 35g (1.2oz) rice flour and 20g (0.8oz) wheat starch together.
2. In another bowl, dissolve 40g (1.5oz) sugar in 180ml (6 fl oz) unsweetened coconut milk. Then mix in 18ml (0.6 fl oz) of vegetable oil.
3. Slowly pour the coconut milk mixture into the flour mixture while whisking it gently. Mix well. Strain it once and set it aside, allowing it to rest for 30 minutes.
4. Cover the mixture with plastic wrap and steam cook it over high heat for 30 minutes.
5. Once ready, remove from heat and use a pair of chopsticks or fork to stir the mixture until a soft and smooth dough is formed.
6. Once cooled, wrap the dough in plastic wrap and knead it with your hands for 10 to 15 minutes. You can also use a pestle and gently pound it. It is imperative to knead it to ensure that the wrap will be soft and smooth.
7. Refrigerate for a minimum of 4 hours before assembling the mooncake.

Mung Bean Paste Cooking Method
​​1. Drain soaked mung beans and place them in a shallow dish. Pour boiling water just enough to cover the mung beans. (The water will be absorbed by the mung beans as it cooks) Place knotted pandan leaves on top. Steam cook on high heat for 30 minutes.
2. Remove from heat. The mung beans should be soft and easily mashed by your fingers. Remove and discard pandan leaves.
3. Place cooked mung beans in a food processor and blend it till a smooth paste is formed.
4. Transfer mung bean paste into a non stick wok or pan. Add 100g (3.5oz) sugar, 80ml (2.75 fl oz) unsweetened coconut milk, 70ml (2.4 fl oz) vegetable oil and 1/8 tsp salt. Mix well.
5. Cook on medium heat until the moisture is reduced by 2/3 and it is back to the smooth paste form, stirring constantly. This takes about 20 to 25 minutes.
6. Reduce heat to low and add in 1 1/2 tbsp sieved wheat starch in small batches and continue mixing it in. 
7. Continue stirring and simmering until it thickens for about 20 minutes. At this point, it should be in a soft dough form, easily pulled away from the wok and able to hold a molded shape.
8. Transfer to a plate to cool. You may wrap the mung bean paste in plastic wrap refrigerate it if you are making this in advance.

Assembly Method
1. Toast 1/2 cup of glutinous rice flour in a non-stick wok or pan over medium heat until it turns light yellow. Remove from heat and set aside to cool.
2. Measure each snow skin wrap and mung bean paste to around 20g and 30g respectively. Shape them into balls and set aside.
3. Dust your hands, counter top and mooncake mold with toasted glutinous rice flour.
4. Wrap each mung bean paste ball with snow skin wrap and seal completely. Shape it into a ball first then gently mold it into an oval.
5. Place the oval into the mooncake mold, place it on the counter top and gently push the shaping tool to shape the mooncake into the mold. Remove from mold gently.

Makes 14 pieces 

Check out Snow Skin Mooncakes with Red Bean Paste
Check out Easy Pandan Snow Skin Mooncakes

Basic Donuts is a recipe that is made from scratch and so simple to make, you can have them ready in under 20 minutes. With basic ingredients that you would probably already have in your pantry, the flavor is anything but basic. With this classic donut recipe, you can let your creativity take over by creating different shapes and seasoning them in various ways.
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Bella and Jamie are always starving after they come home from school. So, I decided to make some homemade donuts for them. I kept it simple by dusting the donuts with powdered sugar. Other seasoning suggestions include cinnamon sugar, glazing, topping with icing and sprinkles etc.

Basic Donuts
by Miss Crumbs A Lot, adapted from allrecipes.com

Recipe
Ingredients
2 tbsp White Vinegar
6 tbsp Milk
2 tbsp Shortening (butter flavor)
1/2 cup Sugar
1 Egg
1/2 tsp Vanilla Extract
2 1/4 cups All Purpose Flour (sifted and divided)
1/2 tsp Baking Soda
1/4 tsp Salt
1 quart Vegetable Oil (for frying)
1/2 cup Powdered Sugar (for dusting)

Cooking Method
1. Mix 2 tbsp of white vinegar with 6 tbsp of milk together. Set aside as it thickens slightly.
2. Cream 2 tbsp of shortening with 1/2 cup sugar until smooth.
3. Add in 1 eggs and 1/2 tsp vanilla extract. Mix until well combined.
4. Mix in 1 cup sifted all purpose flour, 1/2 tsp baking soda and 1/4 tsp salt until well combined.
5. Add in vinegar and milk mixture. Mix until well combined.
6. Add in 1 more cup of sifted all purpose flour. Mix until well combined and a soft dough is formed.
7. Heat 1 quart vegetable oil in a pot over medium heat.
8. At this point, the dough will be very soft and sticky. Dust counter top and hands with the remaining 1/4 cup of sifted all purpose flour.
9. Pinch off about 3 tbsp of dough, roll into a ball with hands then press it flat on the counter top till about 1/4 inch thick. Using a bottle cap, cut out a hole in the middle and immediately place dough into oil to fry. You may fry the cut out holes and make donut holes or combine them to make a whole donut.
10. Fry until they are golden brown, turning over once. You may have to lower the heat to prevent the donuts from browning too quickly. Drain the donuts on paper towels then dust them with powdered sugar or any other seasoning of choice.

Makes 10 3" wide pieces

Goji and Pineapple Chocolate Bark is an easy and yet decadent sweet treat that features dark chocolate with an Asian flavor with interesting ingredients like Goji berries, otherwise known as Wolfberries.

Last month, Kian and I celebrated our 11th wedding anniversary and we managed to go on a short getaway without the kids. We spent the weekend at Travaasa Austin Resort, was embraced by nature and enjoyed a compelling menu of inclusive guided adventures, culinary classes, fitness and wellness workshops etc. One of the culinary classes we took was "Mastering Chocolate & the Mysteries of Cocoa" taught by Chef Marko Ellinger. One of the recipe was chocolate bark. It was so quick and easy to make but yet attractive enough for when you have guests or at parties and events. I was particularly pleased when Chef Marko suggested using Asian ingredients like Goji berries, sesame seeds and ginger.
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This recipe features Goji berries, pineapples, dried cranberries and sesame seeds. But you can really add any toppings you like and make it your own!

Goji Berries and Pineapple Chocolate Bark
by Miss Crumbs A Lot, inspired by Chef Marko Ellinger at Travaasa Austin

Recipe
Ingredients
10 oz Dark Chocolate (I used Ghirardelli Dark Melting Wafers)
Goji Berries / Wolf Berries
Chopped Pineapples
Dried Sweetened Cranberries
Sesame Seeds
Vegetable Oil

Cooking Method
1. Line a 9 x 9 inch square baking tray with parchment paper. Coat it with some vegetable oil and set aside.
2. Place chocolate wafers in a stainless steel bowl over a double boiler (over a pot of hot water) on low heat. Stir constantly until it is smooth and melted. Do not allow water to boil.
3. Pour melted chocolate into the lined baking tray so that you have roughly 1/4 inch thickness.
4. Sprinkle goji berries, chopped pineapples, dried sweetened cranberries and sesame seeds (or any other toppings of your choice) on top of the chocolate.
5. Place in refrigerator for 15 to 20 minutes until they solidify.
6. Once its ready, break them into pieces and serve immediately. May be kept in a ziploc bag or airtight container in the refrigerator for later use.

Lemongrass Jelly, a refreshing cold dessert that is also an excellent palate cleanser for your dinner parties. Simple and easy to make, this recipe has the bold flavors of ginger balanced with the subtle citrus flavors of lemongrass. Lemongrass is a frequent ingredient in Singaporean and Southeast Asian cooking. I've always enjoyed the essence and aroma of lemongrass - in teas, desserts, savory dishes (like curries) and even in essential oils and air fresheners. 
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In this jelly recipe, it has a clean and crisp aroma with a distinct citrusy lemon flavor. Topped with the ginger syrup, it provides an overall purifying and refreshing effect. Hence, I reckon it would be a great palate cleanser in between or after meals.

Lemongrass Jelly
by Miss Crumbs A Lot, adapted from Daily Cooking Quest

Recipe
Jelly Ingredients
5 cups Water
3 stalks Lemongrass (white portions, cut into 2 inch sections and lightly pounded)
1/3 cup Sugar
1 packet Plain Agar Agar Powder (approx. 1/2 oz)
Lime 

Ginger Syrup Ingredients
3/4 cup Water
1/4 cup Palm Sugar (shaved)
1/4 cup Sugar
2 oz Ginger (skinned and lightly pounded)
2 pandan leaves (screwpine leaves) (rinsed and knotted)

Cooking Method
1. Prepare jelly first. In a pot, place lemongrass and sugar in 5 cups of water and bring it to a boil. Once boiling, reduce heat and simmer covered for 10 minutes.
2. Remove the lemongrass, increase heat and add in agar agar powder. Stir until all agar agar powder has dissolved. Pour into molds and allow them to set in the refrigerator.
3. Prepare the ginger syrup next. In a small sauce pot, place shaved palm sugar, sugar, ginger and pandan leaves in 3/4 cup of water and bring it to a boil.
3. Reduce heat and simmer covered for 10 minutes. Strain and set aside.
4. To serve, remove jelly from mold and place on serving bowl or plate. Squeeze lime juice over jelly and drizzle some ginger syrup over. Garish with lime zest for more tangy flavors and colors.

Makes 4 servings (dessert portions)

Pandan Ice Cream is made with the fragrant and aromatic flavors of pandan leaves (aka screwpine leaves) and coconut milk. It is really easy to make and you do not require an ice-cream maker or machine. You'll also notice that this ingredient, pandan or screwpine, pops up regularly on my blog. This heavenly flavor is well loved by Singaporeans and a frequent ingredient in Singaporean cuisine and desserts. Some unique dishes that I have made using pandan, to name a few, are Pandan Cake, Kaya Coconut Jam and Hainanese Chicken Rice. 
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​Last weekend, I made Pandan Ice cream for dessert at my Singapore National Day "makan" party at home. The familiar flavor of pandan brought back so much memories for my fellow Singaporean friends as well as international friends who have lived in Singapore. And it was perfect having it in the form of ice cream, especially during the Houston summer heat.

Pandan Ice Cream
by Miss Crumbs A Lot

Recipe
Ingredients
1 pint Heavy Whipping Cream
1/2 cup Sweetened Condensed Milk (may use up to 3/4 cup if more sweetness is preferred)
1/2 tsp Pandan Extract
1/2 cup Coconut Milk

Cooking Method
1. Combine whipping cream and coconut milk in a mixing bowl. Whisk with an electric mixer until well combined.
2. Add in sweetened condensed milk and pandan extract. Whisk on high speed until a soft peak is form. The texture should be thick & creamy and coats the back of a spoon.
3. Transfer into a container and smooth out the top.
4. Freeze for a minimum of 6 hours or overnight.
5. Serve with your favorite toppings.

Makes 4 to 6 servings

Gula Melaka Sago (Sago Pudding with Palm Sugar) is a typical Singaporean and/or Malaysian dessert using the three most prevalent ingredients in Southeast Asian cooking - gula melaka (palm sugar), coconut milk and pandan leaves (screwpine leaves).
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This quick and easy dessert is simplicity at its best, with bland sago pearls drenched with creamy coconut milk and rich smokey palm sugar syrup. It quickly becomes a a wonderfully flavorful dessert that you won't want to stop eating once you've started digging in. An ultimate sinful dessert that will be so worth it!

Gula Melaka Sago
by Miss Crumbs A Lot

Recipe
Ingredients
7 oz Tapioca Pearl Sago
9 cups Water (divided)
3/4 cup Coconut Milk
1/2 tsp Salt
1 packet Gula Melaka (palm sugar) (approx. 8.8 oz)
5 Pandan Leaves (screwpine leaves) (knotted)

Cooking Method
1. Bring 8 1/2 cups of water to boil in a pot. Save the remaining 1/2 cup of water for later.
2. Add in tapioca pearl sago into boiling water and stir often to prevent the pearls from sticking to each other. Let it cook until the sago pearls are translucent.
3. Drain the sago pearls and run it under cold water. Once cooled and drained, spoon the sago pearls into 4 bowls or molds. Cover with plastic wrap and refrigerate for 1 hour to let it set.
4. Grate or chop gula melaka into fine pieces. Bring remaining 1/2 cup of water to boil in a small sauce pot. Add grated gula melaka and knotted pandan leaves. Stir and bring it to a boil. Allow it to thicken slightly, remove from heat and set aside.
5. In another small sauce pot, add coconut milk, salt and bring it to a boil. Remove from heat and set aside.
6. Unmold chilled sago pearls into a serving glass or dish of your choice. Drizzle gula melaka syrup, coconut milk and serve.

Makes 4 servings

Milo Mousse is a dessert that I created using Milo, a chocolate and malt powder that is mixed in with hot water or milk to produce a beverage that is popular in Singapore. Originating from Australia, it is produced by Nestle and marketed & sold in many countries. Most commonly sold as a powder in its iconic green tin, Milo is also available as a premixed drink, a snack bar, ice cream and breakfast cereal in Singapore. It is readily available in most Asian supermarkets here in the US.

In Singapore, a popular way of consuming the drink Milo is by adding ice to it. It is known as Milo Ice (alternatively, Milo "Peng" in Hokkien). Iced Milo is even available at fast food restaurants such as McDonald's. And I do have friends and family who claim that McDonald's in Singapore has the best Iced Milo. It is also commonly served  locally in kopitiams and prata shops in various versions such as "Milo Dinosaur" (a cup of Milo drink with an additional spoonful of undissolved Milo powder added on top of it), "Milo Godzilla" (a cup of Milo drink with vanilla ice cream and/or whipped cream on top) and "Neslo" (Milo drink mixed with Nescafé instant coffee). Really cute names, huh!?
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Milo is so versatile that I thought it would taste great as a mousse.  And it sure did. The flavors brought back so much memories of my childhood in Singapore. I added some cocoa krispies to give it some texture and Bella & Jamie enjoyed their dessert immensely! So much so that they wanted to lick the glasses.

Milo Mousse
by Miss Crumbs A Lot

Recipe
Ingredients
2 cups Heavy Whipping Cream
1/8 cup Sugar
1/2 cup Sweetened Condensed Milk
3/4 cup Milo (chocolate malt powder)
2 cups Cocoa Krispies

Cooking Method
1. In a large bowl, add sugar to heavy whipping cream. Whisk (I used an electric mixer) until a firm peak is formed.
2. Mix Milo powder with sweetened condensed milk together until a smooth paste is formed.
3. Add Milo condensed milk mixture to the whipped cream and fold in gently, mixing well.
4. Transfer mousse into a piping bag and pipe mousse into martini glasses or any glass or cup of your choice. Layer or top with cocoa krispies.
5. If refrigerating before serving, layer or top with cocoa krispies just before serving to prevent krispies from softening.

Makes 4 servings