Wholesome Hong Kong Mooncakes
With Mid-Autumn Festival approaching, standard mooncakes are disappearing from shelves as fast as workers can stock them. My favourite factor abt mid autumn festival is spending time with my family members and being in a position to share the beautiful mooncakes we recieve or purchase every single year beneath a full moon with good fruits and traditonal chinese tea. Not needing to be baked, these treats have a white mochi-like skin that requirements to be kept cold, hence the name snowy mooncakes. Every single mooncake either has its filling written into the design and style on its crust or is stamped onto its outer package. Btw, I did some durian cheese tarts too..:) But your mousse cake is beautiful and so pro!
It is also the most commonly noticed type of mooncake in North America and quite a few Western nations. The savoury mung bean filling (with fried shallots, white sesame and white pepper) is a nice match for the single salted egg yolk. These chocolate truffles version with snowskin outer layer from Smoulder are smaller sized in size and the filling is not as wealthy or dense as standard mooncakes. A single elaborate package supplied by a winery featured a heavy wooden box where each mooncake was individually encased in a round metal container.
Absolutely handmade by their group, the taro paste’s creaminess complements nicely with the saltiness of the egg yolk. If you are a taro lover, you are going to really like Michelin-starred Lung King Heen’s taro …
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