Monday, September 12, 2011

Shanghai mooncake

I made the lotus paste using Christine's recipe. I used white lotus seeds so the paste is fair in color. The texture of the paste is not so right. It's too dry to be considered as paste, probably because I cook it for too long. I like the taste, not too sweet, unlike the commercial ones.

I used SeaDragon's recipe for the Shanghai mooncake. I made plain and egg-yolk version, and everybody (who had eaten) prefers the egg-yolk version. The skin is a little too moist, it would be better if I can make it a little more flaky.

For the egg-yolk version, I used half salted egg-yolk per mooncake. The egg-yolk is pre-cooked in the oven, 180C for 10 mins. I topped it with some black sesame seeds for decoration, also to indicate it's egg-yolked.

After our lantern session, we had some mooncakes with hot tea.


1 comment:

  1. I love the Shanghai mooncake with egg yolk. So nice... Happy mooncake festival for you ya....