#mooncake recipes

[sikfankitchen]

Matcha & Strawberry Snowskin Mooncake Recipe 🥮 with Custard Filling & Strawberries 🍓

[allsadnshit]

Baby's first gluten free made from scratch red bean mooncakes <3

[fullcravings]

Matcha Snow Skin Mooncakes

[buffetlicious]

The Mid-Autumn Festival (中秋节), a Chinese celebratory season observed by many East and Southeast Asians, has begun. Held on the 15th day of the eighth lunar month, which is in the middle of autumn, the festival marks the end of the season’s harvest and is a time to appreciate the moon at its fullest and brightest. Besides feasting eyes on the moon and lanterns of different shapes and sizes, Mooncakes (月饼), a rich pastry with all sorts of fillings, are undoubtedly the main highlight of the festival and are traditionally shared among family and friends.

The Cantonese Mooncake (广式月饼) is the most commonly found traditional mooncake in Singapore. Its fillings consist of lotus seed or red bean paste and usually include one, two or four salted duck egg yolks. Many would also be familiar with the snow skin variant that was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. The fillings and a ball of dough are traditionally pressed into a wooden mould, which embosses intricate wordings of the pastry shop’s name or stuffing on top of the pastry.

A mooncake with various flavours such as rich, savoury-sweet and peppery, the Hainanese Mooncake (海南月饼), also known as Su Yan Bing (酥盐饼) is traditionally filled with ingredients such as fried shallots, lard, salt, white pepper, rose-flavoured white sugar, sesame seeds, melon seeds and dried wild tangerine skin peel. The filling is encased in a thin crust made with flour, salt and lard.

The Hakka Mooncake (客家月饼) is also called Yu Gao (月糕) and is a flat, snow-white disc that is typically made with cooked glutinous rice flour and sugar, giving it a crumbly and powdery texture. It is usually embellished with more intricate designs, often with animals and flowers. Although it doesn’t usually contain any fillings, some come with candied winter melon, desiccated coconut and sesame seeds mixed with glutinous rice flour, sugar, margarine and water.

Easily distinguishable by the red stamp of Chinese characters on the top of the crust and its white disc-shaped pastry which resembles a bright moon, the Hokkien Mooncake (福建月饼) consists of a dry and sweet filling that is made of candied winter melon, tangerine peel, melon seeds, sugar, and cooked with lard or peanut oil. A less common type is a savoury version with minced meat filling. Once known as Scholar Cakes (状元糕), they were given to those who took part in the Imperial examinations. Today, it is given as a symbol of good luck to those who are about to sit for their exams.

Many would be familiar with the Teochew Mooncakes (潮州月饼). It has a crispy, spiral-layered crust that crumbles easily. It originated from the Chaoshan (潮汕) area in Guangdong Province and typically consists of yam paste and a salted duck egg yolk. Other traditional versions of the Teochew mooncake are still made by old school bakeries in Singapore. For example, La Bia (朥饼 or lard biscuit), where ‘La’ refers to pork oil, has a thinner, flaky crust with a thick mung bean or red bean filling. There are also alternative fillings including red bean, mung bean or lotus seed paste. There is also a steamed version of the typically baked Teochew mooncake, called La Gao (朥糕). It can either be served plain or with a mung bean filling.

A Snow Skin Mooncake (冰皮月饼) variant was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. Similar to mochi, its crust is made of glutinous rice flour and varies in colour, based on the flavours used. And unlike traditional mooncakes, these are best served cold!

Mooncake information and drawings courtesy of Ministry of Culture, Community and Youth.

[fattributes]

Maple Syrup and Pistachio Mooncakes

[vegan-nom-noms]

Snow Skin Mooncake Bunny Mochi with Pumpkin Filling (No Mold)

[lookashiny]

(via Lava Custard Mooncakes - Jaja Bakes - jajabakes.com)

[sikfankitchen]

Traditional Mooncakes 🥮 with Lotus Seed Paste & Salted Egg Yolks!

[laomelettedufromage]

Pride nai wong bao a success😎

[fullcravings]

Lava Custard Mooncakes

[malerek]

Brand New YA Books [Released May 13th to 19th 2023]

Brand New YA Books is a Saturday feature showcasing all the Young Adult books released in the last week. If you are an author and want to see your book featured on this list, send me an email to pagesplots@gmail.com will all the details. PUBLISHED MAY 13th TO 19th 2023 Fake Dates and Mooncakesby Sher LeeGenre: Contemporary | Romance | LGBTPublisher: Underlined Release date: May 16th…

[rebeccareviews]

Mooncakes and Milk Bread by Kristina Cho

Kristina Cho’s Mooncakes and Milk Bread is a delicious and comprehensive recipe collection of Chinese bakery goodies. I love the impressive range of sweet and savoury treats and the beautiful pictures and personal stories. I learned so much about Chinese culture and cuisine. This excellent and comprehensive book will be a perfect gift for the chef in your life!

This mouthwatering cookbook has chapters on Bread, Bing, Bao; Not-Too-Sweet Buns; Pork Buns and Beyond; Gao (Cakes and Tarts); No Fortune Cookies; Chinese Breakfast; and Sips. There is also an informative introduction which gives insight into Cho’s life and family, briefly explores Chinese cafe culture, and lists essential Chinese pantry items and equipment like rice flour, sesame oil, bamboo steamers, and mooncake molds. I love that the book also has brief but interesting highlights on iconic Chinese bakeries in America. It is a wonderful appreciation for these places and the people involved and reflects their impact.

I learned so much from this book! I love Cho’s writing because you can really feel the love and dedication to Chinese culture and cuisine in every single page. She carefully shows us how to fold dumplings, make mooncakes without molds, make Chinese puff pastry, and whip our (baked) buns into shape! There are many helpful picture guides and tips to make the perfect Chinese goodie. The book includes recipes for the ubiquitous Youtiao (Chinese Doughnut), Fried Sesame Balls, and Char Siu Bao (BBQ Pork Buns) as well as Dim Sum staples like Classic Egg Tarts and Egg Custard Buns. There is also more unique fare like Black Sesame Souffle Cheesecake, Mushroom Mushroom Buns (indeed shaped like mushrooms and spiced up with cocoa and cayenne!), and Everything Bagel Bao. Fun drinks include Hong Kong Milk Tea, the bright and fizzy Sparkling Lime Matcha and Yuenyueng (a fascinating blend of Hong Kong Milk Tea and coffee).

The recipes are meticulously detailed and easy-to-follow. Most of the ingredients are fairly accessible and moderately inexpensive although there are a few specialty items like Chinese sausages, matcha powder, and tapioca starch. Each recipe begins with an informative write-up. Some are brief while others are lengthier but all are so interesting! Through the write-ups, we learn about the background of the dish, Chinese culture and cuisine, as well as tasting notes and helpful tips. Additionally, Cho often includes relatable personal stories which add a heartwarming touch.

Although this book has approachable recipes, some of the dishes are very time and labour intensive with numerous steps and also require lots of ingredients. I think this book would be more suitable for those with intermediate cooking skills.

The book’s overall design is clean, simple, and effective. I love the abundance of beautiful and bright full-colour pictures! The wonderfully simple staging effectively highlights the beauty of the food. Although not all the recipes have pictures, I didn’t mind because the book definitely makes up for it with many step-by-step photo cooking guides, the lovely family pictures, as well as the pictures of the Chinese bakeries in America.

Thank you to NetGalley and Harper Horizon for this book in exchange for an honest review.

🥮🥮🥮🥮🥮 out of 5 mooncakes!

[vegan-nom-noms]

White Bean Mochi Mooncakes (Vegan + Gluten Free)