WP_Post Object ( ID =18285 post_author =12 post_date =2014-09-18 11:10:50 post_date_gmt =2014-09-18 05:40:50 post_content =The Mid-Autumn Festival is also referred to as the mooncake festival because of the long-standing Chinese tradition of eating mooncake even though staring at the brightly-lit sky owing to the full moon in all its splendour. Traditionally, my family used to make lanterns out of a carefully peeled and hollowed pomelo (another regular Festival food item – a fruit that is far more sour than a mandarin and possibly 10 instances the size of a mandarin) by putting a candle in the middle of the pomelo. And Mooncake Festival was celebrated henceforth to commemorate this unforgettable occasion.
The original, centuries-old recipe — ground-up seeds, really hard-boiled yolks and a lard crust — has fallen out of favor with younger buyers, who turn up their noses at a cake about the size, and nearly the density, of a hockey puck. The dough or skin of the mooncake is produced by a simple mixing of golden syrup, alkaline water, peanut oil and flour. It is created in a traditional way – two layers of steamed, white, unsweetened cake sandwich a sweet red bean paste and black sesame seed filling, with the osmanthus flowers adding a fresh burst of honey scent.
The evening would not be full without sitting outside to admire the full moon and to catch up on all the family members news. When they cut their moon cakes into quarters, they …READ MORE