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Mock moon cake & an unbelievably tasty, savory rice noodle cake!

Written by Nazarina on March 11th, 2010


Today on the menu, moon cake ; rice noodle

My old blog www.giddygastronome.blogspot.com

Please, visit Jo, ( Literally in the moment), and read her passionate stories about rescuing animals.

“Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime”…Chinese proverb

……. more like,  you will not have to listen to his incessant whining about how hungry he is LOL!

Okay, so I am a month late with the festivities of the Chinese Lunar New Year, but would still like to share with you my humble eats that I prepared at that time. My friend at the lodge wanted me to prepare a dessert and a savory hors d’ oeuvre for this  auspicious  occasion, so I prepared my own interpretation of the “moon cake” and my very own ( rice noodle) rice stick & shrimp savory cake  with a Cape Malay style loquat &  kumquat sambal on the side. I put a lot of thought in this menu!

I researched the ingredients of the “moon cake” and was rather skeptical that I  would like the final result. I have even seen some recipes with the addition of soy sauce for color. Nevertheless, I prepared the original recipe that came with the fish mold, ( received this mold as a Christmas gift),  and also developed my own version. I can just look at ingredients of a recipe and deduce whether it would be good or just plain unpalatable! This was  exactly what transpired, the original recipe was heavy and hard and unappealing! However, my version of the ” Chinese moon cookie” though not the authentic version, was by far the most delectable morsel you have ever put in your mouth. Even our Chinese guests agreed that these were delicious, though  very much to the dismay of  their antiquated notions, that I was not capable of making their recipe, palate proud!

My version of the ” Chinese Moon cookie” NB, the emphasis is on “mock” moon cookie.

So freakin good! You don’t know whether you want to eat it or embalm it! Who am I kidding, there was nothing left for a next day!


Stacked rice stick and shrimp savory cakes with loquat & kumquat sambal ( pickle).  There was an exciting little twang with the addition of fresh lemon pepper ( see previous post) and the curry leaves to this savory & crispy cake!! The lightly spiced, yet sweet plump loquats and juicy kumquats combined, complemented the rice stick & shrimp cakes and played almost a culinary havoc with your taste buds! A naughty little twist on my Mama’s sambal recipe! The recipe for the sambal will appear in the next post.

My dad too, makes the most appetizing sambals!

My personal quest was to create  exciting flavors and  textures to make this gathering memorable. Indeed, this occasion  was  so v e r y  triumphant to say the least. NB, you could also omit the shrimp to make it vegetarian, and the rest of the ingredients of this savory cake are  gluten- free to boot, so very versatile for people with specific allergies.


I decided to present the cookies in a fish bowl. Discerning gastronomes would agree that “novelty food” should be presented in a fun type of setting. These puffy, coco nutty, custardy &   melt-in-your-mouth cookies created quite a stir with both kids and adults! This recipe will be in my cook book!


My version of this cookie had custard powder in the dough and a  Cape Malay type of cooked dessicated coconut ( Grandmother’s recipe) in the middle and then I  defiantly dipped the bottom in  melted intense dark 60% “evening dream” chocolate. This chocolate has a hint of Madagascan vanilla. Normally the authentic version of the moon cake calls for bean paste.


This is the original recipe below  which called  for “wong tong” sugar slabs, water, lemon peel, 1 and a 1/2 cups of oil and 6 cups of flour. It really does not look bad in its unbaked stage but when baked it just felt terribly heavy! The dough was also far too oily. Duh! just look at all the oil, it requires!


This is my version below with the cooked dessicated coconut inside the belly of the fish and  English custard powder in the shortbread dough. It was light ( only 1/3 c of organic sugar) so not sweet at all and unsalted organic butter but most importantly, my dough kept the integrity of the design of the mold !



“How to make food soar!”


As usual, please use organic ingredients when possible!

For the Rice vermicelli ( rice noodle) and shrimp savory cakes:

  • 8 oz “Kong Moon” rice vermicelli rice stick ( soak in boiling H2O for 5 mins.)
  • 8 oz cooked large shrimp, cut each shrimp in half crosswise
  • small onion finely chopped
  • 2 large carrots
  • Large jicama, peeled
  • 1/2 c  chopped green onion
  • a few fresh curry leaves ( for that distinct delicious flavor)
  • 1/2 c  cilantro ( this time leaves only)
  • red chili, seeds removed & diced
  • 5 cloves garlic ( pounded)
  • 2 eggs lightly beaten
  • 1/2 cup potato starch ( Bob’s Red Mill, unmodified, all natural). I adore this product!!!!
  • kosher salt ( 2 big pinches)
  • 1 T lemon pepper ( see my previous post)
  • 1 t pure pickle masala
  • 1 T red bell pepper seeds


Make it a vegetarian version by omitting the shrimp. All these ingredients are gluten-free as well!

Rinse the rice stick in cold water and dry on paper towels. It should not be mushy. Meanwhile, julienne the carrots (thin strips), slice the jicama, stack on top of one another and then julienne and toss with the rest of the ingredients, including the rice stick and the shrimp. Even if you stop right here and just have it as a cold type of salad, it would be delicious with all these flavors going on! Add the potato starch and toss lightly. Gingerly mix in the beaten egg with your hands without breaking up the shrimp and the rest of the ingredients so carefully julienned!

Take about a handful of the mixture and shallow fry in olive oil and a tablespoon of unsalted butter. Use a wide spatula to flatten like a pancake in the pan when cooking it . I also  used a thin spatula to aid in the flipping of the cake and cook until GB&D! Place on paper towels to drain. You could keep the cakes warm in the oven  warmer .

The recipe & more pictures  for the loquat and kumquat sambal will be featured in the next post. I promise, I shall try to post very soon, so do come back !

Much love as always,


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30 Comments so far ↓

  1. Jo A. T.B,No Gravatar says:

    Hi Naz,

    All I can say is wow, how do you come up with all these ideas? The fish cookie molds are so cute, and lush to eat with coconut and dark chocolate being my favorite combination!

    Reminds me this year I’m getting my molds for my chocolate homemade peanutbutter eggs. I’ve made them by hand all these years, and I want a more professional look this time around! Did you actually put the coconut in the dough?

    Your shrimp cakes are so mouth watering, wonderful for seafood lovers palate! Your photo displays are beautiful as always!

    I see you’re putting your garlic to good use, if you notice that some of the cloves are drying out you can make your own garlic powder! Made some last week, and my whole house smelled like garlic!

    I love your humor in your posts too, you always make me smile! Take care, hugs Jo ~ xoxo

  2. The savory vermicelli and shrimp cakes look wonderfully delicious and the fish cookies are just adorable!

  3. I must say I am bowled over when I come to your site! I bought moon cake molds in Chinatown in San Fransisco but have yet to make them! I love the flavors in your meal, what a feast, if you had a restaurant i would be a devoted and loyal patron!

  4. ochikeronNo Gravatar says:

    OMG! The moon cakes are amazing! Where did you get the fish shape?! Cookies in a fish bowl is a great idea!!!

    I love the shrimp cake, too! I really want to try it out. I can’t imagine how it tastes but looks very exciting as you say!!!

  5. The shrimp and rice noodle cakes look positively delicious but your mock mooncakes are tremendous! What beautiful moulds – wherever did you find them? They are just lovely – I wish I had one or two (or more) for myself!

  6. ArletteNo Gravatar says:

    these cookies look gorgeous , love the cookies molds… these are called moon cakes??

  7. The savoury rice noodle cake looks delicious, would omit the shrimps though.. and the cookies look adorable.

  8. graceNo Gravatar says:

    i LOVE those cookies! they’re so defined! that’s an excellent proverb, and your presentation is so clever. well done!

  9. MaryNo Gravatar says:

    Some things are worth waiting for! Everything you’ve done here is wonderful. The cookies were terrific. I love your blog and will be back often.

  10. Naz u have the most stunning pics and delightful recipes right here on this wonderful blogs…super cookies and rice noodles…
    gurl u rock….
    have a fantastic weekend

  11. sarahNo Gravatar says:

    These are amazing. My son loves shrimp and you\\\’ve given me another way to indulge his affair with shrimp. Those cookies are so wonderful. As always you are so inspiring!

  12. anncooNo Gravatar says:

    I\’m so happy you made this. The fish mould is so cute. Looks like \"Kuih Bahlu\" but with different recipe.

  13. zurinNo Gravatar says:

    those fishes are beautiful Nazarina! Elegant! and what a clever innovation! yes custard powder does wonders! and teh fried rice noodles are totally mouth watering :))

  14. I have 4 little suprises for u on the link below .which jus might be the last at VAnillaStrawberrySpringfields co z i’ll be moving to BSM soon….
    So do hop and see why i think u are a fantastic, creative blogger and my happy pals…cheers and so do hope u enjoy it too….

  15. NatalieNo Gravatar says:

    Wow these are so cool! I really want to try moon cake, I love the fish mould too, so cute!

  16. NamithaNo Gravatar says:

    That looks wonderful esp the fishes are so pretty 🙂

  17. Sweet masterpieces of delightful coconut and chocolate of this cookie, really marvelous!!

    Have a great week!


  18. Hi Nazarina, I love how you have Asian twists to your dishes. Lovely styling and beautiful presentation, you’re a perfectionist. Great job.

  19. AmyNo Gravatar says:

    My goodness, you’re doing such exciting things here. The stacked cakes look wonderful, and the fish are so perfectly shaped. Very well done!

  20. Ouuuuu, look at that beautiful mold! And the noodles are to die for.

  21. shahanaNo Gravatar says:

    thanks for your lovely comment on my blog so that I got a chnce to expore your’s too.Im following you in twitter.

  22. SomaNo Gravatar says:

    You never stop amazing me with your masterpieces. So perfect!

  23. meganNo Gravatar says:

    wow, you are seriously talented! You are great at food styling. These look incredible!

  24. Girl JapanNo Gravatar says:

    SO glad you found me… I have MISSED you… BIG TIME… how are you darling?

  25. yasmeenNo Gravatar says:

    How have you been Naz? Good to see you spring back in action with tempting treats 😀

  26. JulianaNo Gravatar says:

    Nazarina, everything looks so yummie, love the fish mold, so cute 🙂 You got my mouth watering 😉

  27. Carolyn JungNo Gravatar says:

    Those fish cookies totally rock. Adorable and so intricate looking. Plus, the fact that they’re dipped in chocolate just makes them doubly — no, make that triple — good. 😉

  28. cakebrainNo Gravatar says:

    What amazing fish cookies! they look yummy!

  29. tlNo Gravatar says:

    The fish cookies are so beautiful! Would you be able to post the recipe please?

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