Kitchen Bytes: Mooncakes

Happy MidAutumn Festival!!!

With the festival comes an abundance of mooncakes (read its origins here) but this year it seems that mooncake bakers have taken the extra step and gotten creative with their ingredients & packaging.

Our office pantry has been overloaded with all sorts of mooncakes - everything from traditional lotus paste with an egg yolk in the centre, to cheese filled "snow" mooncakes, red bean, green tea, custard corn cream, sesame paste, chocolate and yam. Since we've been doing taste tests with tiny slices (cos its super tooth-achy sweet), my fave so far is the one pictured above - green tea filling with a lemon curd centre.