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Jul 19, 2019 · Chinese, Dessert, Festive delicacy. Jump to Recipe. Mooncake is the indispensable Chinese dessert served during the mid-autumn festival which falls on the 15th of August of the Chinese lunar calendar. This is the perfect time for me to share with you the mooncake recipe that I have just made.
Aug 18, 2022 · A Cantonese Classic. Mooncakes are a traditional delicacy dedicated to the Mid-Autumn Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar. Essentially, they are stuffed sweet pasties shaped into a full-moon shape with delicate patterns on top.
Sep 9, 2022 · This is a classic Chinese mooncake recipe with a red bean paste filling. While mooncakes do take time and effort to make, the flavor of homemade mooncakes is so much better than store-bought (and much less expensive!). We make our own mooncakes every year for the Mid-Autumn Festival.
Jun 4, 2024 · Mooncake – Yue Bing Recipe. 9948 shares. Jump to Recipe. Mooncake is a Chinese dessert that has been enjoyed for centuries. It’s traditionally eaten during the Chinese Mid-Autumn Festival, and it’s definitely worth a try! Mooncakes come in many flavors, colors, shapes, and sizes.
Oct 4, 2023 · Traditionally, mooncakes are a rich cake filled with a sweet paste traditionally made with lotus seeds and a salty egg (typically a salty duck egg). However, they have evolved over the years and include unique fillings as well as no bake variations like snow skin mooncakes.
Traditional Mooncakes Recipe. ( Printable recipe) By Christine’s Recipes. Course: Bakery, Festive. Cuisine: Chinese. Prep time: 60 mins. Cook time: 10 mins. Yield: 12（each 50 grams） Ingredients: 100 gm plain flour. 60 gm golden syrup, homemade or store-bought. ½ tsp alkaline water (aka lye water), available at Asian grocers. 28 gm vegetable oil.
Sep 21, 2015 · Recipe by Huang Kitchen, Angie Liew. Pin Recipe Print Recipe. These traditional baked mooncakes, a Chinese bakery product, use lotus seed paste and egg yolk as filling with the skin baked and glazed to a shiny golden brown colour. They are usually eaten during the Mid-Autumn festival (中秋節). Prep Time 1 hr. Cook Time 20 mins.
