Thursday, 4 October 2012


It's been a while since I last bit into a mooncake.
I love mooncakes.
I especially adore the ones with salted egg yolk in the middle (no, wait... make that 2 salted egg yolks) concealed within a velvety smooth lotus paste and finally encased in a thin pastry.

I'm a lucky girl this year!
My friend and fellow blogger, Mary Moh of Keep Learning Keep Smiling made these super-cute bite-sized mooncakes and the family had the chance to taste them.

These, I believe, go by the name of crystal, snow-skin or ping pei mooncakes.
They were soft and more-ish and delicately sweetened with mung-bean filling.

Another version of the mooncake from Mary's kitchen:
The more traditional baked mooncakes with mung-bean filling... equally scrumptious!
I'm not sure if Mary uploaded the recipes for these mooncakes in her blog, but do drop-by it.
If anything, it is full of healthy recipes and nutritional advices there - you won't regret it!

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